I like this recipe. It's versatile and easy. Do brown the meat before baking. My own variation to this recipe includes switching the mushroom soup for celery soup (I'm not a fan of shrooms at all) and adding 8 oz light sour cream for some tang along with the garlic powder. I also salt and pepper the meat while browning it for some additional spice. You could add a pinch of onion powder, too, if you wanted. I think next time I'll add some vegetables to the mix.

Reviewed On: Apr. 9, 2009