But if you want to make it a little more "gourmet" try adding the following to taste: black pepper, garlic powder, crushed red pepper, pinch of dried thyme, dried parsley flakes, a dash of soy sauce, and about two tablespoons of sour cream. This recipe is great on its own, so by me suggesting my additions, it is still worthy of 5 stars without them.I feel the need to mention this because I know a lot of people don't like when you rate something after changing it up. Add the onion topping for the final 5 minutes. If you double the recipe, like me, you might need to add 10-15 minutes to the baking time.just check it every 15 minutes to see how it's coming along. Bake at 350 degrees until hot (I actually stir it about halfway through the baking time, just to help with even heating). Two hours before baking, I take it out and set it on the counter (still covered) to allow it to come to room temperature. One day before I want to bake it, I move it from the freezer to the fridge to thaw. I mixed up all the ingredients (except for the final can of onions that is used for the topping), transferred it to a greased 9x13 glass casserole dish, covered it tightly with plastic wrap, and froze it (unbaked, of course) two weeks before Thanksgiving. I also added one small can of water chestnuts, chopped up into small pieces, to add some crunch. I used a Mexican blend of shredded cheeses (actually, any cheese blend that includes cheddar would be fine), and I mixed the cheese right in with the rest of the ingredients. I also added 2 teaspoons of garlic powder and some salt and pepper to taste (otherwise it can be rather bland).
I doubled the recipe (we always want leftovers!) and added one extra can of cream soup (I used two cans of cream of mushroom and one can of cream of celery). Make it two weeks in advance to save time on Thanksgiving (or any occasion)!! I made only a few modifications to this already wonderful recipe.
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