I've done it. It was good, but almost insipid in its lack of complexity.
My experience, too.
My favorite Vienna recipe is the Mexican variety, 50% Vienna, 20% corn, 25% pils, 5% caravienne, then a little chocolate malt in the sparge to darken it a bit.
Chumley, what does your hop schedule look like with this grist, something noble for just a bittering charge, FWH, anything late?
I usually do a 50/50 mix of Cluster and Hallertauer for a 20-25 IBU bittering, and a small flavoring addition of Hallertauer (like 0.5 oz. per 5 gallons of wort) for the last 10 to 20 minutes.