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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 153.0
  • Total Fat: 4.7 g
  • Cholesterol: 29.6 mg
  • Sodium: 649.1 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 3.3 g
  • Protein: 10.7 g

View full nutritional breakdown of Healthy Moussaka calories by ingredient
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Healthy Moussaka

Submitted by: KHILKEY
Healthy Moussaka

Introduction

A healthy take on the Greek eggplant casserole. A healthy take on the Greek eggplant casserole.
Number of Servings: 8

Ingredients

    1 fresh eggplant
    8 oz ground turkey
    3 cups tomato sauce
    1 cup raw onion, chopped
    2 cloves garlic
    1 glass (3.5 fl oz) red wine
    2 tablespoons all-purpose flour
    1 cup nonfat milk
    2 tbsp parmesan cheese
    1/2 cup feta cheese, crumbled

Directions

Slice eggplant very thinly.
Brown ground turkey with onion and garlic.
When brown, add tomato sauce and red wine. Let simmer for 15 minutes.
Layer eggplant then meat mixture in 13 x 9 pan, ending with meat mixture.
Add milk to clean saucepan and slowly stir in flour a little at a time until sauce thickens. Add feta and parmesan cheese.
Pour white sauce over the casserole.
Bake at 350 degrees until top starts to turn golden brown.







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Member Ratings For This Recipe


  • Incredible!
    55 of 56 people found this review helpful
    Very good! Love this recipe! I forgot the red wine, but added cinnamon, nutmeg, pepper, oregano, Italian herbs, and basil. I roasted the eggplant slices for 10 minutes before hand and baked 30 minutes covered, 30 minutes uncovered. - 2/2/09

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  • Very Good
    51 of 51 people found this review helpful
    This is a very good recipe. It smelled so good while cooking. Like others, I added more spices to the meat (nutmeg, cinnamon and oregano) and baked it for a longer time. I cooked it at 375, covered for 30 min and then uncovered for the same. I also used WAY less flour in making the bechamel. - 12/17/08

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  • Incredible!
    36 of 36 people found this review helpful
    I AM going to make this again -- tonight for a small party. I will add some more spices. Only suggestions is to use much less flour. There is no need for 1/2 cup; probably 2 or 3 Tbsp is enough. - 5/29/09

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  • Incredible!
    27 of 28 people found this review helpful
    O.K. this was absolutly delicious! I reduced the flour to 2 TBSP, and took advice of another recipe rating and started oven @ 375 with foil, for 30 min then uncovered at 350 for another 30 min or so...BUT I ADDED GREEK OLIVE PASTE TO THE TOPPING, AND DOLLIPED IT ON.... A FEW TBSP!!! OH MY GOD A MUST - 3/27/08

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  • 21 of 22 people found this review helpful
    I'm a chef
    the good proportion of flour for a bechamel
    is 60 grams of flour for 1 L of milk !
    so 1/2 cup is WAYYYYS too much for 1 cup of milk
    you'll end up doing crepes hehehe
    hope this is helpful ! - 9/15/09

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  • Incredible!
    19 of 20 people found this review helpful
    Very good starting point for moussaka. I too added oregano, nutmeg & cinnamon for extra flavour. Also 15 minutes is not enough time to simmer and reduce the liquid so I added a handful of lentils to absorbe excess liquid. I made a traditional bechamel with a roux. Less flour more butter. - 12/7/08

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  • Very Good
    16 of 18 people found this review helpful
    Yummy! I used shredded mozz instead of feta, and only used about 1/8 cup of flour. also didn't use wine. Was totally yummy! Thanks! Will make again! Can't wait to eat those leftovers! - 2/15/09

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  • Very Good
    15 of 15 people found this review helpful
    I agree about salting the eggplant first and then letting it soak in water; this helps to take the bitterness away. My grandmother used to make this and other Greek meals for us all from memory. Too bad I didn't watch more carefully to learn all her secrets! - 8/15/09

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  • Very Good
    14 of 14 people found this review helpful
    After reading other comments, I added 1 shredded carrot to the meat. I also added the following spices, pepper, fresh mint, parsley, nutmeg and cinnamon. Gave it great flavor. For a more hearty meal, I would double the amount of turkey. Very tasty. - 9/18/08

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  • Very Good
    13 of 16 people found this review helpful
    I don;t eat eggplant but made this for a church gathering. It was gone very quickly. I used soy protein instead of turkey. I cooked it covered for 30, removed the foil for 30. I turned off the oven and let it cook for another 30 minutes and it was fork tender. - 5/11/09

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  • Incredible!
    13 of 13 people found this review helpful
    my wife (who is greek) made this and it was incredible, poli kala malakas - 5/10/08

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  • Good
    12 of 12 people found this review helpful
    This is a good recipe, but leaves out details. Before adding the ground turkey to the pan, I recommend browning the onions & garlic in a tsp of olive oil in a non-stick pan. Mix the milk and flour together before putting them into the pan- the heat causes lumps. How long should this go in the oven? - 9/8/09

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  • Incredible!
    11 of 12 people found this review helpful
    Loved it! Remember to salt the eggplant first, though. - 9/23/07

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  • Incredible!
    10 of 10 people found this review helpful
    My wife and I really enjoyed this dish. I omitted the wine but added diced tomatoes and additional spices. I also added 1/2 cup light cheddar cheese. Baked 1 hour at 350 degrees. Lots of leftovers for lunch and dinner tomorrow. - 8/9/09

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  • Very Good
    9 of 9 people found this review helpful
    I doubled the recipe to make two pans and added the following spice alterations: Greek seasoning in the meat, mint flakes and cinnamon on the white sauce. The result was VERY tasty (especially with authentic greek seasonings added) but it was VERY soupy. I may use less sauce next time or add rice - 9/18/08

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  • Incredible!
    8 of 8 people found this review helpful
    Yum! My husband doesn't like eggplant and he LOVED this. I took other people's advice and cooked it covered for 45 min, uncovered for 30 min, and added cinnamon to the sauce to make it taste more like the real thing. Also, to decrease the sodium a bit I used no salt added tomato sauce. - 5/22/08

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  • Incredible!
    8 of 9 people found this review helpful
    I made this once and it was so delicious I'm making it again today. I put a bit of olive oil in the bottom of the casserole dish before adding the slices of eggplant. I also added lots of veggies to the tomato sauce. Just a bit of regular cheese can be lower-cal and yummier than lots of FF cheese - 5/11/08

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  • Incredible!
    7 of 7 people found this review helpful
    Loved this! The red wine really adds a unique flavor. Very satisfying, would never be able to tell it's "healthy" - 8/3/09

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  • Good
    7 of 7 people found this review helpful
    I took the advice of some of the other posters and added some Greek spices such as allspice and cinnamon. Sill, I found the end product rather bland. Next time, I'll add even more spices and see how it turns out. Also, some extra feta cheese would probably give it a bit more interest. - 5/8/08

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  • 6 of 10 people found this review helpful
    I've always loved Moussaka and wondered how it was made. Now I know and will give it a try, especially after figuring out it has 3 WW points. Thanks! - 8/16/09

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  • Very Good
    6 of 6 people found this review helpful
    Really nice, I also lessened the flour and added nutmeg and salt. Even better the second day. thanks - 3/26/09

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  • Very Good
    6 of 6 people found this review helpful
    I added half a tsp of cinnamon to the sauce to give it more of a greek flavor. It was very good, especially if you like eggplant (I love it) - 3/22/08

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  • Incredible!
    5 of 5 people found this review helpful
    My whole eggplant-hating family loved this dish. My super picky 8 yo declared it "Yumolicious!" I'm sure he had no idea what was really in it, but he liked it. I did dice up the eggplant into roughly 1/2" cubes to make it a little less suspicious. I'll definitely make it again. - 10/27/09

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  • Incredible!
    5 of 5 people found this review helpful
    As other people suggested, I added cinnamon, basil and Italian seasonings to the meat…plus a fresh diced up Habanero pepper for some kick. I substituted low fat mozzarella for the other cheeses and baked for about 45 minutes. It was PHENOMENAL! I have never had a flavor combination quite like th - 9/30/09

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  • Good
    5 of 5 people found this review helpful
    I made this today and I used a reduced fat feta. It wasn't bad but next time I'll use less tomato sauce, a thinner bechamel and add more spices as others suggested. It was my first time trying Moussaka. My daughter liked it as well. - 12/7/08

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  • Good
    4 of 5 people found this review helpful
    If you search by name, this recipe comes up again with fixes and suggestions from the comments. I wish I'd found that first! A good recipe, nonetheless, but mind the comments. And don't use diced tomatoes like I did! It needs the sauciness. - 9/11/09

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  • Incredible!
    4 of 4 people found this review helpful
    Holy wow this was amazing! I served it with bread but if you cut the eggplant into smaller pieces I think you could serve it with pasta instead.
    One small change I would make next time would be to layer the feta and parmesan instead of making the cream sauce. - 9/9/09

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  • 4 of 6 people found this review helpful
    WOW...easy to make and very good a keeper in our menu for dinner plans ! - 8/2/09

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  • Very Good
    4 of 4 people found this review helpful
    I'll do this one again and again! I added a small can of tomato paste to the filling, and used low fat feta. - 12/15/08

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  • Very Good
    4 of 6 people found this review helpful
    Nice alternative! U know i'm Greek so ...
    i have to say real Mussaka is HELLthy!!! - 12/2/08

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  • Incredible!
    4 of 4 people found this review helpful
    This is one of my favorites. Loved it! - 9/17/08

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  • Very Good
    4 of 4 people found this review helpful
    Loved it, I had two eggplant and doubled the recipe, but only had two layers, will use more eggplant next time, and I used Mediterranean Feta crumbles for the extra flavor in the sauce. This will be lunch for the next several days. - 7/18/08

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  • 4 of 4 people found this review helpful
    Very good. Only change I made was to grill the eggplant and also to add a little seasoning to the sauce. - 5/26/08

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  • 3 of 3 people found this review helpful
    For those of you who live in UK Marks and Spencers do a lovely vegetarian Mousakka only 280 calories and very filling. I eat it hot or cold as a packed lunch, after cooking. I expect this is cheating. - 4/17/10

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  • Very Good
    3 of 3 people found this review helpful
    This was what I needed to help change up my eggplant. I made it with lean ground beef though, because that is what I had in my fridge. - 9/29/09

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  • 3 of 4 people found this review helpful
    I browned everything in the skillet and put it in the crockpot instead of turning on the oven. I had some turkey gravy to use up instead of the white sauce. And I added rice cooked in low sodium V-8. If I had wine I would have added it. I might go back and add some tomato paste. - 8/23/09

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  • Very Good
    3 of 3 people found this review helpful
    Yum! I added cinnamon to the sauce on top and baked according to other comments. The recipe wasn't very clear on bake time, so it took longer than I expected but it was worth it. Even my picky husband loved it! I will definitely make this again, but will add some more veggies to bulk it up a little. - 6/12/08

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  • Incredible!
    3 of 3 people found this review helpful
    I made this for the family...it turned out awesome. They all loved it, even the 10 year old that hates everthing. Took a while to make and bake. Definitely a weekend dish or a make-ahead. was in oven for an hour or so. - 3/21/08

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  • Incredible!
    3 of 3 people found this review helpful
    FANTASTIC!!! I would make this again and again! I didn't have any red wine, so I used red wine vinegar instead, it worked well! I only used 2 TBS. of flour in the white sauce. I halved the recipe but made the full amount of white sauce with a little extra feta! YUM!!! - 9/18/07

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  • Incredible!
    2 of 2 people found this review helpful
    Absolutely delicious. It is just as good as my mom's fatty traditional version. I used 2 cups tomato sauce, tbs flour with 3 cups of milk and a little extra feta. We ate this with toasted whole wheat pita. I know I will be making this in the future. THANK YOU!! - 10/23/09

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  • Very Good
    2 of 2 people found this review helpful
    came out great! tasty! could have used a wee bit more of the milk & cheese sauce though...barely covered the meat. - 9/14/09

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  • Incredible!
    2 of 2 people found this review helpful
    This was excellent! I made it in 2 small 8" glass pans. I served it with brown rice one night and the other half with whole wheat pasta. I did add fresh basil, oregano and thyme to the tomato sauce. This is a favorite. Going to take it to a family reunion!
    - 9/11/09

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  • Very Good
    2 of 2 people found this review helpful
    I made this for dinner tonight with our fresh eggplant we've been growing in the garden. I am so excited to get to use something I grew in a recipe. It was very yummy too! I used a little cinnamon in the meat and I peeled the eggplant and salted it. I also crumbled a little extra feta. MUST TRY - 9/7/09

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  • Incredible!
    2 of 6 people found this review helpful
    CAN'T WAIT to make this, especially since I have fresh eggplant in the garden. This sounds soooo delish - thanks so much for the recipe! - 8/28/09

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  • Good
    2 of 2 people found this review helpful
    I made this with ground lamb- - 8/16/09

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  • Incredible!
    2 of 2 people found this review helpful
    Made this tonite and it is definately a keeper. I too used the crumbles instead of turkey and was very pleased with flavor. - 8/16/09

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  • Very Good
    2 of 2 people found this review helpful
    I made this with rice flour as I'm a celiac and needed to use more milk cause the bechamel was too thick...otherwise this was fab....had my guy try it (1st meal ever from me to him) he said I was a KEEPER :P - 9/23/08

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  • Very Good
    2 of 2 people found this review helpful
    Made this tonight and used some of the other Raters recommendations like adding mushrooms, black olives, etc. Making the white sauce seemed beyond my abilities so I just sprinkled the parm & feta cheese over the top. I'll make this again! - 9/20/08

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  • 2 of 6 people found this review helpful
    Sounds good, if I make it I would add herbs (bay leaf, oregano, thyme), and spices (cinnamon, allspice and black pepper) to the meat. It can also be made meatless with ground eggplant instead of ground meat. - 5/6/08

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  • O.K.
    2 of 2 people found this review helpful
    This was okay. It seemed to take forever to make. If I did ever make it again, next time i'd peel the eggplant. - 3/16/08

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  • Good
    2 of 2 people found this review helpful
    It was good. I need to make several change. Less tomato sauce more seasoning. Sounded better then it tasted but with a few adjustments this could be a fantastic recipe. Would recomend. - 3/8/08

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  • Incredible!
    1 of 1 people found this review helpful
    Incredible. Made 2/3 the recipe in a 9 inch square baking dish. Added a layer of feta and cheddar cheese in the middle, and mixed more cheddar wiht the milk mixture before pouring on top. Served over large pasta shells. - 1/8/13

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  • Very Good
    1 of 1 people found this review helpful
    I peeled and salted the eggplant. I added 1/2 t each oregano, cinnamon and nutmeg. I reduced the flour to 2 T. I baked at 350 covered for 1/2 hour and uncovered for 1/2 hour. Delicious! - 10/14/12

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  • 1 of 1 people found this review helpful
    I doubled the amount;I used a large can of tomato sauce; don't need that much; too loose; added cinnamon and nutmeg and oregano for the true moussaka flavor. Husband liked it and son too. Just a bit less liquid next time... - 12/27/11

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  • Incredible!
    1 of 1 people found this review helpful
    Loved it. Was a little soupy so will have to try to make some adjustments. Will be making again. - 7/31/11

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  • Good
    1 of 1 people found this review helpful
    It was easy to make and pretty tasty. Only I would add more spices to the layers. When you tasted the eggplant it didn't have much taste. Will make it again and add spices (pepper, basil, or whatever) to the eggplant when layering. - 7/5/11

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  • Very Good
    1 of 1 people found this review helpful
    This is a very tasting receipe. I followed the receipe as it was listed without reading the comments. Wish I had seen the info about adding less flour BEFORE I made it. Ooops. Also the advice on how long to cook it and at 375F was also helpful. Overall very tasty. I will make it again! - 6/22/11

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  • Incredible!
    1 of 1 people found this review helpful
    Have made this twice and loved both times...the 1st time i followed the recipe exactly...the 2nd time the ONLY change i made was roasting the eggplant at 450-F for about 25-minutes or so (until nice & pretty) before i used it. This gave it a wonderful flavor AND kept it from being too runny ;) Gr8! - 10/9/10

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  • Incredible!
    1 of 1 people found this review helpful
    I didn't use red wine or garlic because I didn't have it on hand. Also used soy flour instead of white. I followed other's baking suggestions. Definitely will make again! - 3/21/10

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  • Incredible!
    1 of 1 people found this review helpful
    Love it! My husband, who doesn't like eggplant, went back for seconds. Great recipie and I use some of the other's advise - added nutmeg, oregano, cinnamon (about 1 tsp of each and only used about 2.5 tbsp flour. I didn't have lots of time to cook so I didn't cover it and cooked it for about 45 min. - 11/30/09

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  • Very Good
    1 of 3 people found this review helpful
    An interesting variation! I will try with turkey mince-usually use lamb. I used to fry the eggplant slices in olive oil but now I slice it thinly, put it in a microwaveable dish with a little water and give it a very short blast in the microwave before layering it with the meat and sauce. - 11/21/09

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  • Incredible!
    1 of 4 people found this review helpful
    Can't wait to figure out how to make this vegan style!!!! YUM! - 11/19/09

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  • 1 of 3 people found this review helpful
    Wouldn't using a package of white sauce mix have less carbs for total? - 10/1/09

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  • 1 of 1 people found this review helpful
    The ratio of flour to milk makes it more of a panade than a sauce - I would reduce the flour by half at least. And add the milk to the flour , not the other way round, because it's less likely to go lumpy. - 9/29/09

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  • 1 of 1 people found this review helpful
    I made this recipe exactly as written. It was delicious. I even shared it with my boss who loved it!! - 9/29/09

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  • Very Good
    1 of 1 people found this review helpful
    Interesting twist on the traditional recipe - my husband is Greek and he liked it lots! - 9/29/09

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  • Incredible!
    1 of 1 people found this review helpful
    Loved it will make it again! - 9/28/09

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  • Incredible!
    1 of 1 people found this review helpful
    Makes me HUNGRY for some other Greek dinners! Great recipe! - 9/14/09

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  • Incredible!
    1 of 1 people found this review helpful
    very good loved this recipe - 9/8/09

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  • Incredible!
    1 of 1 people found this review helpful
    I used ground venison in my version, and it was outstanding - even my mother-in-law thought it was terrific! - 8/21/09

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  • 1 of 1 people found this review helpful
    I enjoyed the Moussaka because it was not as heavy as traditional Moussakas. It tasted great and I will make it again. My kids ate it. I served it with garlic bread so that the kids could make it seem like pizza. - 8/19/09

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  • 1 of 1 people found this review helpful
    the receipe is great i really like adding greek seasonings - 8/16/09

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  • Very Good
    1 of 6 people found this review helpful
    yummy! - 1/18/09

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  • Incredible!
    1 of 1 people found this review helpful
    This was easy to make and good. I will definitely make it again! - 9/19/08

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  • Incredible!
    1 of 1 people found this review helpful
    very very good. I just added some oregano and cinnamon. - 8/9/08

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  • Very Good
    1 of 1 people found this review helpful
    excellent - 5/28/08

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  • Incredible!
    1 of 1 people found this review helpful
    Thought this was really good! Had my parents over too, and my dad had 2 huge helpings. :) - 5/23/08

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  • 1 of 1 people found this review helpful
    Finally tried this recipe. Both my husband and Ienjoyed it.Did find it quite runny but having never had moussaka before maybe that is normal.I did cover it and cook it at 375 degrees for 45 mins and it was well done . Have a new oven so maybe it is hotter.Also used 2tbsp of flour for sauce - 5/10/08

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  • 1 of 1 people found this review helpful
    I always hated eggplant. But i love it this way and will make it again - 5/6/08

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  • 1 of 1 people found this review helpful
    My husband ate eggplant for the first time in many years! We enjoyed this recipe. - 4/4/08

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  • 1 of 1 people found this review helpful
    This was great. My boyfriend usually won't eat anything that is "lightened up" and he loved this! - 3/15/08

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  • Very Good
    1 of 1 people found this review helpful
    The filling was fantastic, but I wasn't nuts about the topping. Overall pretty good recipe. - 3/13/08

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  • I made this tonight for dinner. It was DELICIOUS! The only deviations I made from the recipe were that I doubled the turkey and used fat free feta. No complaints from anyone in my family. I will definitely be making this again!
    - 2/9/14

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  • I did what others said, cover for 30 minutes and uncover for another 30 minutes...wonderful! - 1/26/14

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  • I added some more spices, but this was pretty good!
    - 1/20/14

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  • This was delicious!!! A few changes that I would make the next time (I wish I had read the other reviews before I made it this time!) is to add oregano, roast the eggplant first (wasn't cooked soft enough for my liking), and I used whole wheat flour instead of white flour. - 10/21/13

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  • 0 of 2 people found this review helpful
    This looks like a recipe I will use often. I don't care for eggplant and wonder if zucchini would work in this recipe? - 6/14/13

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  • my first attempt at cooking eggplant - it was a success. - 1/5/13

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  • 0 of 2 people found this review helpful
    going yo try this, sounds good ! - 12/10/12

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  • very good. - 8/4/12

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  • Ha, I didn't realize that I also forgot the wine. My Moussaka came out soupy, but still with great flavor - 8/2/12

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  • My family loves this recipe! - 4/23/12

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  • Loved it ..even my Grandma (who doesn't like eggplant) kept saying how good it was. Will definitely be making this again! - 1/25/12

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  • Very Good. Mine came out very watery for some reason-don't know quiet what I did wrong. I added some spices as suggested by others, and mushrooms. The flavor is great. A keeper. - 1/18/12

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  • Very good and satisfying. - 12/19/11

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  • I like this! Thank You, White sauce is like Bechamel but with cheese - 11/21/11

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  • Loved this!!!! - 6/27/11

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  • Great, it was very good and easy to make - 6/26/11

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  • my husband even loves this dish cold. - 6/23/11

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  • 0 of 2 people found this review helpful
    need to have a non alcohol option for those of us who never drink. - 6/18/11

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