Reviewed: Mar. 3, 2012

LOVE! I make multiple batches of this. It freezes well and makes a great gift to a new mom or someone sick in need of some special attention.

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Reviewer:

Lynziebond

Reviewed: Dec. 28, 2011

Taste was pretty bland. If we do this recipe again we will use something other than Tamato Soup.

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Reviewer:

beld4565

Reviewed: Jun. 5, 2011

I've made this quite a few times, and it has come out awesome. My husband has a GIANT appetite, so I don't scale down the recipe. I just freeze the extra. The only thing I do differently is to add some minced garlic to the ground beef, and I usually leave out the green peppers. Awesome recipe!

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Reviewer:

cristin66v

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Cooking Level: Intermediate

Living In: Dublin, California, USA

Reviewed: Apr. 7, 2011

Halved it but used one whole pepper. Used the technique I saw on Rachael Ray to separate the ground beef, potato masher, works great. Added a couple of cloves of minced garlic along with the onion, a handful each of frozen peas and corn plus some fresh mushrooms I had cooked and drained in the microwave.

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Reviewer:

Phoebe

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

Reviewed: Mar. 18, 2011

My family loves this recipe! I usually make only half the amount. The soups add a little richness and creaminess to the dish.

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Reviewer:

RGREFRATH

Cooking Level: Intermediate

Home Town: Albemarle, North Carolina, USA

Reviewed: Jan. 24, 2011

Cut this in half, use or leave out the green pepper, I leave it out, use 21 1/2 ounces spaghetti sauce instead of tomato soup, and cream of chicken instead of cream of mushroom, if desired, and this is WONDERFUL!!! I have made it for friends, and my picky teenage Daughter even loves this. It was a huge hit with EVERYONE!!! Very little of the time can you make something, for two separate households, and everyone love it. Elderly, teenage, middle age, and all. I like to check out the others reviews and tweak, and this is what I came up with. I know it's not exactly the way it's written, but I don't care for green peppers or mushrooms, and wouldn't have eaten it the other way. Everyone loved the way I made it. Now for my friends family, she may add the peppers and use the mushroom soup next time, and even add other things. I am sure they will like it, but it won't taste exactly like mine. It's really good, and different than an Italian spaghetti bake. It's a change of pace!

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Reviewer:

pamsam

Reviewed: Jan. 7, 2011

This recipe is really tasty. I used marinara spaghetti sauce instead of tomato soup, and instead of cream of mushroom i used fresh mushrooms, and sauteed them with green and serrano peppers, onions, and minced garlic. It was very tasty, and had a nice kick to it.

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Reviewer:

drahcirwilson

Reviewed: Dec. 28, 2010

I'm rating this a 5, so that I don't upset the average. However, I haven't made this yet. I plan on doing so (half the recipe, though) for a New Year's potluck dinner with some close friends. However, I am a vegetarian and do not eat/cook meat, but this recipe is so unique, I want to try it. I saw another baked spaghetti recipe in which a reviewer simply omitted the meat and said it was fine. I plan on omitting the meat and adding a couple cans of mushrooms I have in the house along with garlic and mozzarella, maybe some fresh basil, too. What do you guys think? Will that probably make up for it, or will I have to adjust other aspects of the recipe? Thank you!

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Reviewer:

amynoacid

Cooking Level: Intermediate

Reviewed: Oct. 26, 2010

Very good. I added some fresh mushroom and it came out great.

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Reviewer:

jeni7854

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

Living In: Oceanside, California, USA

Reviewed: Jul. 28, 2010

This was EXCELLENT!! I made this as directed minus the green peppers (was unfortunately out of them) plus threw in some minced garlic and mozzerella cheese and I was extremely happy with my dinner. The sauce was very differant than normal spaghetti sauce because it didn't have that strong tomatoe flavor - absolutely wonderful and a keeper!

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