This recipe tastes great! The cream of mushroom soup sounded really non-Italian but it actually keeps the layers moist and the mushrooms compliment it nicely. I used 2 (16oz) cans of Italian-style diced tomatoes; 1 t. Italian seasoning instead of just oregano; added 1 egg, 1/2 c. milk, and some Parmesan to the noodles to help hold them together a little. You don't want a whole lot of tomato sauce with this recipe since the diced tomatoes take care of that. I also didn't have any mushrooms on hand which my kids appreciated. My family loved this casserole!

Reviewed On: Oct. 28, 2009

I also baked the meatballs in the oven for 15 minutes instead of frying. I omitted the onion soup mix and used Italian-style bread crumbs and added 1/2 teaspoon salt to meat. I only had cream of potato soup on hand for the sauce, and also added 1/2 t. salt, 1/2 t. basil (which really added to the flavor), and a dash of liquid smoke. Instead of baking in the oven for 1 1/2 hours, I stuck the layers in my slow cooker and put it on high for 4 hours. It tasted really good! Next time I will probably add a 1/2 lb. ground sausage to 1 lb. ground beef for additional flavor. Otherwise, it tasted great with these changes!

Reviewed On: Oct. 28, 2009