As the other reviewers did, I cooked my ground beef first, then added the other ingredients. I didn't have any cream of mushroom soup, so I first used condensed tomato bisque (like tomato soup, but with bits of tomato in it). It didn't look it was going to be enough sauce, so I added half a can of cream of onion, plus a half can of water and that was the perfect amount. I did half potatoes/half carrots (for color and nutrition). Because I used the cream of onion soup I didn't use an chopped or minced onion. I added about a Tbsp. minced garlic, several good dashes of worcestschire sauce, and about a 1 1/2 tsp. thyme. I sprinkled some sharp cheddar cheese on the top, too. My family loved it... especially my husband -- he went back for more! (He likes his with cayenne pepper on top.)

Reviewed On: Aug. 12, 2009

I used a 20 oz. can of chicken and also added in some peas since I knew my 2 year old wouldn't eat the asparagus -- both were great! I also had to add an extra half cup of broth and about a quarter cup of milk in order to have remotely enough sauce to even cover all that pasta. I too added extra garlic (used jarred minced garlic), pepper, and seasoned salt. In the end I mixed about 1/4 cup of parmesan, as the recipe calls for, in the entire dish, but also added a romano/parmesan blend on top of each individual serving. Yum!

Reviewed On: Jul. 25, 2009

I used Cream of Mushroom soup, since that's what I had on hand, and they turned out great! I scaled it down to 6 eggs and 3/4 of a can of soup, which was perfect for my family of three. I followed another reviewer's suggestion of adding some shredded cheese to the egg mixture, and I also added about 1/4 cup of bacon pieces (I keep them in the fridge just for recipes like this). I sprinkled some cheese over the top as they finished cooking. I served with some fried potatoes with onions and peppers and toast for a quick and easy weeknight dinner. Who doesn't love savory breakfast for dinner??!!

Reviewed On: Jul. 15, 2009