Reviewed: Nov. 10, 2009

The first time I made it I used the exactly recipe. The next time we had it I used two cans of cream of mushrooms soup instead of cream of chicken and added some mushrooms, green, yellow, and red peppers. I also drained the tomatoes Half! My husband likes food thicker. My kids, husband, and grandparents love this recipe. For more spice add diced tomatoes with green chillies.

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Jamie

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Reviewed: Nov. 6, 2009

This was just ok, we all felt that it was missing something. I double the soup & tomatoes as suggested by previous users. I thought it could use more hamburger (1.5-2 lbs). We also thought it would taste great using Parmesan cheese instead of cheddar. Might be something to try if we ever make this again. I baked it at 375 for 35-45min.

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erethfamily

Cooking Level: Beginning

Living In: Mandan, North Dakota, USA

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Reviewed: Sep. 30, 2009

I also modified this recipe into a Tex Mex style dish. I added 1 package of taco seasoning while the beef was browning. I also added 2 tablespoons of fresh cilantro. I added the diced tomatoes to the beef and not layered into the pan. As another reviewer suggested I added 1/2 cup of milk to the soup before adding. I actually tossed the noodles into the soup mixture. I did a layer of noodles and layer of beef and topped with cheese. Came out nice and not dry. (i covered it with foil as well)

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momscookin

Cooking Level: Expert

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Reviewed: Sep. 23, 2009

I thought this was just ok. I thought it tasted a lot like something you'd get from making Hamburger Helper. I don't think I'd make it again considering the time it took to make when I could probably just make something similar-tasting out of a box (although I'm sure this is probably healthier). The only thing I changed was that I didn't use celery because I did not have any on hand and I also used probably closer to a full cup of cheese.

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APRILFRAZIER

Cooking Level: Expert

Home Town: Madison, Ohio, USA

Living In: Willowick, Ohio, USA

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Reviewed: Sep. 15, 2009

i added some diced red peppers and used cream of mushroom instead of cream of chicken. I 2 variations of this one with the ground beef for my husband and kids and one with crumbled tofu for myself and both turned out great, this will be a regular dish here for sure.

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kellyanne

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Aylmer, Quebec, Canada

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Reviewed: Sep. 3, 2009

good, but next time I will not use stewed tomatoes and I will make sure the tomatoes are cut even smaller! You could add a can of mushrooms to this as well!

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ladybug

Cooking Level: Intermediate

Home Town: Rochester, Minnesota, USA

Living In: Vilseck, Bayern, Germany

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Reviewed: Aug. 23, 2009

Not sure why everyone is saying this recipe was dry. Not the case here. I used 3 lbs of hamburger, 1 onion, 1 cream of chicken wirh 1 can milk, 1 can stewed tomatoes with juice, smothered with cheese. It turned out wonderful added salt and pepper on top. And poured the soup mixture on top rather than layering. It will be made again and again....Thank you

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Mandy

Cooking Level: Expert

Living In: Hannibal, Missouri, USA

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Reviewed: Aug. 7, 2009

my family loves this dish...of course, we also experimented with a few changes...try adding Rotel to beef instead of the tomatoes, onion and garlic. also, add a can of cream of mushroom soup with the cream of chicken..dish turns out very moist afterwards.

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ay2

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Reviewed: Aug. 3, 2009

very easy and quick, I was unsure of this recipe because it sounded kinda odd, but it was very tasty. Will make again

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tasty1980

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Reviewed: Jul. 16, 2009

Pretty good. I over cooked it (which is not part of my rating) Which made a crustier top, but I king of liked the over cooked cheddar taste. I made it per the recipe although I did omit the onion and added onion powder instead. I also added 1/3 c. water to help with the dryness. It is better than hamburger helper. My husband loves HH, but my daughters and I hate it...this was a good compromise...similar in a small way, but definitely better. Next time I try it I'm going to cook it maybe 40 minutes instead...the noodles had gotten too soft.

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skphotoimages

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Reviewed: Jun. 10, 2009

I loved this dish and so did my husband! I read all the reviews first and ended up doubling the amount of soup, tomatoes, and shredded cheese. It came out so good!

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Elie

Cooking Level: Intermediate

Home Town: Hillsboro, New Hampshire, USA

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Reviewed: Jun. 9, 2009

I can see why people complain that this is a very dry dish. I doubled the soup called for and I thought it was barely okay for sauce quantity. My husband loved the flavor and I'll be making this again probably doubling both the soup and the tomatoes. I also used fat free kraft sharp cheddar slices instead of regular cheddar which helped make the sauce have a creamier consistancy. Use low sodium soup and tomatoes to help lower to sodium content.

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MRSKWRIGHT

Cooking Level: Intermediate

Home Town: Boring, Oregon, USA

Living In: Bend, Oregon, USA

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Reviewed: May 5, 2009

I didn't make any changes to the recipe and it was just okay. I won't be making this again.

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NSROWE

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Reviewed: Apr. 27, 2009

my family ate the whole pan!!! and i doubled the recipie!

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dixieland

Cooking Level: Intermediate

Home Town: Murfreesboro, Tennessee, USA

Living In: Sweetwater, Tennessee, USA

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Reviewed: Apr. 16, 2009

This recipe has been a big hit with my family. I made some slight alterations to the recipe. Such as adding more cream of chicken soup.

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ScottF

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Reviewed: Apr. 8, 2009

This recipe was awesome!!! I modified it b/c my husband doesnt eat tomatoes, so I added mushrooms and tripled the amount of cheese it called for, using cheddar, colby, monteray jack and just a little bit of parmesan. Not one bite left of leftovers!

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Gabrielle9871

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Reviewed: Apr. 6, 2009

I made this as listed but used Wacky Mac (different sized/flavor noodle mix) and probably 1/2 to 1 cup of cheese instead of the egg noodles & 1/4 c cheese. My younger boys (5&9) & I loved it. I would probably double everything but the noodles next time because there were no leftovers and of course gotta have extra cheese.

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Lee

Cooking Level: Intermediate

Home Town: Danbury, Connecticut, USA

Living In: Waynesville, North Carolina, USA

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Reviewed: Mar. 31, 2009

If you take all the recommendations to CHANGE the recipe and then my recommendation to almost double the meat required - then it's good. I gave this a 3 rating because there's so much more you have to do to the original to make it more flavorful/less dry/more meaty. It's good when it's all said and done.

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Run262

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Reviewed: Mar. 8, 2009

I am always looking for new ground beef dishes I adapted this recipe with help from previous reviewers to suit my taste and what I had on hand which is what I always suggest on a new recipe. Heres what I changed: I used a box of macaroni & cheese noodles instead of egg noodles I used green pepper instead of celery since I was out of celery :) I added salt & pepper to each layer along with a touch of seasoning salt to meat only I used one can of diced tomatoes and one can of tomato sauce mixed together I added about 1/2 cup of milk and 1/4 cup of sour cream along with the cheese package from the mac n cheese to the cream of chicken soup & stirred well prior to adding to other ingredients. I mixed it all together in the greased baking dish, covered it with marble jack cheese and sprinkled dried parsley on the top. I baked it at 375 degrees for 35-40 minutes until cheese was melted. It was very good. Next time I will cook noodles a little less than al dente (or maybe use rotini?) because this version is not dry at all and noodles cooked more while baking. I served with garlic bread. Even my picky toddler ate it up!

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mom_of_3_hungry_kids

Cooking Level: Expert

Living In: Lima, Ohio, USA

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Reviewed: Mar. 7, 2009

My husband and I both like this and will definitely make it again. We both felt it needed a bit more salt. I also thought it was just a little dry. When I made it I added half a can of water to the cream of mushroom soup. The next time I make it I will add a full can of water to the soup and it should be perfect.

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Diane m

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