"This is a great, simple recipe. I liked the combo of melty-american & tangy swiss. I also like a big dash of worsterchire (?) on top & a slather of mustard. THANKS!"

"This recipe IS good! I've tried all kinds of variations, even making my own white "cream of" sauce. But there was no time for that tonight, and I can't believe how great it was and came together quickly. I sauteed my veggies first...just a personal habit...and was low on mayo, so it ended up about half mayo/half sour cream. Fit perfectly in an 8x8...."

"Absolutely divine! My favorite new dish, and I don't even like seafood that much. My preferences: double the clam juice, add a splash of wine, fire-roasted tomatoes instead of rotel, and darrrrk roux...holy cow, the dark roux makes such a tasty base (MUST use oil, not butter...geez). Also, I let everything simmer for about an hour to get it all soft and blended. French bread is a must to accompany. Thanks, Paula!