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This is a terrific base recipe and I agree with another cook, who thought that an 8x8 pan would work better for the height of the finished dish, and that's what I used, with great success. I used GF flour because I am non-celiac, gluten intolerant - King Arthur Measure-for-Measure 1:1. I also used 2 cups of cooked, spaghetti squash (because I had cooked some and needed a use for it). I used half the oil, a 1/3 cup sugar, and added 1/2 tsp salt. For the milk, I used 6 oz Panna de Cucina cooking cream and 6 oz whole milk. I did not use the cinnamon sugar because I prefer a more savory dish. The texture was divine and I couldn't stop eating it! I plan to try this with pureed, cooked carrots next and another time with creamed corn. As I said, it's a great base recipe. My changes were not extreme, just adjustments based on my dietary needs and personal tastes.
Choulli asked a question about Picadilly's Carrot Souffle
what size pan is recommended for this?
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32 Best Mac & Cheese Recipes
Cheesy and oh so satisfying, mac and cheese can do no wrong. Transport yourself back to childhood with one of these classic or kicked-up options.

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