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Prepare and bake casserole as directed; cool completely. Wrap tightly; freeze up to 1 month. When ready to serve, thaw frozen casserole overnight in refrigerator, then bake (covered) 25 min. or until heated through.
Prepare as directed, omitting the milk, using Italian-flavored meatballs, and substituting 1 can (14-1/2 oz.) diced tomatoes for the soup and KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese for the cheddar.
Prepare using STOVE TOP Lower Sodium Stuffing Mix for Chicken.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
We love this and changed it to fit our taste! We use ***** of celery instead of ***** of mushroom and corn instead of peas! And usually toss in more cheese!
Very good but I like mine with smoked sausage which is very hard to keep lit.
Okay but nothing special.