Reviewed: May 17, 2013

I made this tonight for my husband and me. I did make a few changes, but basically followed the recipe. I doubled the sauce per suggestions from previous reviewers...I used 2 cans of cream of mushroom soup (I used the lower sodium kind), almost, but not quite, a can of lower sodium beef broth to replace the water, and I added a big dollop of lite sour cream after it came out of the oven. Everything else was the same except I did use ribeye instead of sirloin just because I like it better. We loved it! With the lower sodium soup and broth, and with the onion soup mix being diluted by twice of the other ingredients called for, it wasn't too salty at all. I'll be adding this to my rotation. Thanks for the great recipe!

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Reviewer:

Swooz

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Reviewed: May 5, 2013

Bland and the meat was not tender.

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Reviewer:

AngelaD

Reviewed: Apr. 23, 2013

Love this although I did not use pasta noodles. I serve it over rice which makes my family very happy.

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Reviewer:

ALLIE928

Cooking Level: Beginning

Living In: Jackson, Georgia, USA

Reviewed: Apr. 17, 2013

Tried this for the first time & it was a HUGE hit w/the family!! I'd give you more stars if I could! Thanks So Much for a Fabulous staple to this family's dinner night!!

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Reviewer:

Sue

Reviewed: Apr. 17, 2013

This turned out good. I did not use a can of mushrooms in mine b/c my family doesnt like mushrooms. All 3 of my boys enjoyed the meal and my 5 year old had seconds which says alot.

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Reviewer:

aduckwiler

Reviewed: Apr. 8, 2013

Loved this except that it was very salty from the beefy onion soup. I used 98% fat free cream of mushroom soup (2 cans), more beef and added fresh tarragon and 8 oz sliced fresh mushrooms with 2 cups of water. Next time I think I will use sauteed fresh onions with no sodium beef boullion in lieu of the onion soup and see how that works. When you cook with practically no salt, the saltiness of the onion soup was hard to deal with. My husband said it was better than what his mother used to make :)

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Reviewer:

marsha

Reviewed: Apr. 6, 2013

This was delicious! I accidentally bought a family size cream of chicken soup, so used 2/3 of it anyway just not to waste it, and it was all good. It was a little salty, but I just used more noodles and scooped less sauce on them. My husband liked this, and he is a picky eater. I left out the mushrooms because he doesn't like them, but I'd rather have had them in!

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Reviewer:

LAURISSIMA

Cooking Level: Intermediate

Home Town: Texarkana, Texas, USA

Living In: Garland, Texas, USA

Reviewed: Apr. 4, 2013

The meat turned out dry. Just wasn't a fan. Think it might work better in the crockpot.

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Reviewer:

SweetNov88

Reviewed: Apr. 3, 2013

This was delicious! The only thing I changed was the cream of mushroom soup. I used cream of asparagus since that's what I had on hand. I will say this though, the recipe only makes enough meat for four people, which is what we had, and no seconds. So just keep that in mind as you make this recipe.

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Reviewer:

SarahStumphf

Reviewed: Mar. 8, 2013

Fantastic recipe! I used 2# of sirloin tips, which I dredged in flour, salt, pepper, and garlic salt and then browned in oil. Added meat to 2 cans of soup, 2 soup cans of milk, one envelope of onion soup mix, and then I added some beef broth to thin it near the end of cooking time.

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