Reviewed: Dec. 5, 2008

FOR EVERY CAN OF TOMATO SOUP YOU PUT IN THIS RECIPE YOU ARE SUPPOSED TO PUT A CAN OF WATER IN! No wonder there is so many complaints of this being dry. Onions should be chopped so you get onions in every bite. My mom has made this since I was a little girl. It is delicious, when made correctly. You can put whatever seasoningss you prefer, pepper, Lawry's garlic salt. It is cheap, tasty, and easty to make! I layer this recipe then I stir it up once I get it in the pan. This is truly awesome!

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Lori

Cooking Level: Expert

Home Town: Webberville, Michigan, USA

Living In: Williamston, Michigan, USA

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Reviewed: Mar. 5, 2008

With some changes, this was a 5 star recipe. I boiled the sliced potatoes before putting them into the casserole dish. This BY FAR minimized baking time. Instead of kidney beans I used a 28 oz. can of baked beans. Also used a package of kielbasa sliced into coins instead of ground beef. It comes precooked, so you dont have to worry about raw meat being cooked all the way through. Bake for about 30-40 minutes until bubbly. Very good!! Everyone had seconds and thirds.

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HOOKEDONJESUS

Living In: New Bern, North Carolina, USA

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Reviewed: Nov. 30, 2007

TRY THIS: For those who found the results a bit dry or lacking a bit of "umph", consider using a can of plain BAKED BEANS rather than the kidney beans. That's how my mom makes it, and it really juices up the dish and rounds out the flavor. I would also recommend seasoning the potatoes and meat a little, but the beauty of this recipe should definitely remain in its simplicity.

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Steffliesl

Cooking Level: Intermediate

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Reviewed: Sep. 19, 2007

This recipe is a bit plain, but it is good and very easy to make. The husband does not generally remember the names of any recipe I cook, but he knows this one and becomes a very happy camper when I tell him we are having it for dinner. Thanks for sharing :)

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TheMama

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Reviewed: Jul. 22, 2007

From reading all the other reviews I knew I'd have to make several changes to what appears to be a bland and fairly dry casserole. Once I did that it was a FANTASTIC recipe for a quick dinner that holds well in the refrigerator. It came out as a cross between chili and stew that my husband fell in love with. I made these additions/changes... I pre-cooked the ground beef with additional onion and seasonings. I cubed the potatoes, coarse-chopped the onion (using a large one), added 1/2 t. Penzeys bay leaf seasoning, 1 t. Morton's Natures Season, one rounded tablespoon of jarred minced garlic in liquid (the type from the produce dept.) and 2 8-ounce cans of tomato sauce. I also mixed everything instead of layering so the flavors would blend. I used a 3-quart casserole and baked it covered for 75 minutes. I then uncovered it, topped it with 4 oz. of shredded cheese and baked for an additional 10-15 minutes.

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janisko

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Aug. 21, 2006

I don't get it, I followed the recipe exactly, but mine was awful. It came out really dry and none of the flavors of the layers mingled, we all voted to toss this and have a sandwich instead. I was very disappointed as it all sounded as if it would very delicious and so simple. Yuck! Sorry :(

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jul. 12, 2006

This is very yummy. I took suggestions from other reviews- I seasoned and browned the ground beef. I also sauteed the onions with the beef. I then put the kidney beans and the soup in with the meat. I layered the potatoes with the meat/soup mixture. I baked it covered for 1 hour and then uncovered it and sprinkled shredded cheddar/jack cheese blend over the top. The potatoes were overdone so, next time I won't cook it as long. The dish is really tasty and I will definately make it again.

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KFRAZ

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

Living In: Beaverton, Oregon, USA

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Reviewed: May 22, 2006

My family liked this pretty well. It was easy to make. I reduced the amount of onion, added some garlic and a little bit of catsup to suit our tastes. Not bad at all.

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CHERI

Cooking Level: Expert

Home Town: Odell, Illinois, USA

Living In: Marseilles, Illinois, USA

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Reviewed: Mar. 16, 2006

I made this as is. I believe in rating a recipe, not rating my "fix" of a recipe. It was nothing exciting, bordering on boring. One thing, though, is that it is super easy because almost nothing needs done ahead except slicing potatoes (and I almost never peel them first). It might be a good basis to use to create some other things, but in and of itself, it's boring.

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Erimess

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2006

My husband and I loved this. It was so easy and quick to prepare and tasted delicious right out of the oven and as leftovers for lunch the next day. The only change I did was to add some garlic salt and about 1/2 t. sugar to the mix when salting and peppering it. Thanks for the recipe!!!

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DEBWALTER

Cooking Level: Expert

Home Town: Laramie, Wyoming, USA

Living In: Cheyenne, Wyoming, USA

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Reviewed: Dec. 9, 2005

The recipe made as-is would probably be pretty plain and salty. However, on the advice of reviewers, I made some changes. I did around 22 oz. of spaghetti sauce instead of tomato soup, I reduced the salt to 1/2 tsp total and that was fine. I browned the meat first because I did not want all that grease in my meal, and I spiced the meat with white pepper, oregano and thyme while browning. I cooked it covered for one hour and only 20 minutes uncovered because I was using red potatoes and they cook faster. Overall, this was a lot better than I thought it was going to be, and even though it takes awhile to cook, it was pretty easy.

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Sola

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Oct. 25, 2005

I just had to make this recipe after reading all the reviews! To prevent the dish from being dry, follow my suggestions. Using a 10" round 2.5 qt casserole I layered thinly sliced potatoes, some salt, RAW ground sirloin, some salt, pepper and garlic powder, thinly sliced onion, the well drained and rinsed kidney beans and then topped it with the tomato soup. I covered the casserole with aluminum foil and baked it at 375 for one hour. I then took off the foil for 30 minutes and continued to bake it. Maybe because round is leaner than beef, it really is not necessary to uncover this dish. The liquid starts to evaporate and the beans will dry out. If you brown the beef first, it removes the cooking liquid (and fat and flavor)and the dish will be dry. This dish was pretty good. The meat reminded me of meatloaf with a side of potatoes and beans in sauce. Hands on time was about 5 minutes(use a mandoline for the potatoes and onions and it's even faster. My whole family liked it and ate it. My 5 yr old said "this is nice and warm for a cold day" and my 15 yr old said it was different but good. Not the healthiest dish but it sure was easy! I would make it again.

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mra

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Reviewed: Oct. 19, 2005

Very good. Family really enjoyed it.It is excellent with a big dollup of sour cream on top. Next time will add more garlic and cheese. May also substitue sirloin tips for the meat.

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CURLYGIRLY

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Reviewed: Oct. 13, 2005

Very good! I used ground turkey, which I browned and seasoned, and cubed potatoes which I had already cut but not used for another meal. I used a whole jar of plain spaghetti sauce since I like things saucy. I also seasoned the sauce before pouring it on. We sprinkled each serving with cheese. This recipe will definitely make it into our regular rotation. Maybe next time I will add fresh or canned tomatoes.

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Melissa B

Cooking Level: Intermediate

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Reviewed: Jul. 20, 2005

i really like this recipe as does my family - hubby, teen, picky little girl and all. I've made it a few times and I always brown the meat first with spices. If you like a lot of sauce, plan on using 2 cans of tomato soup. Recipe needs plenty of salt, and the soup/beans will dry out if you uncover it as directed. Plan on cooking it the FULL time, or a little over

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FACETIOUSY

Cooking Level: Beginning

Home Town: Ciudad De México, Distrito Federal, Mexico

Living In: Austin, Texas, USA

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Reviewed: Jun. 26, 2005

Family hit! I did brown the beef down with garlic, oregeno and basil and then cooked the dish for 1/2 hour or so. It does need to be stirred up half way through to fully cook the potatoes, though. Thank you!

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BIBLESTAMPS

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Reviewed: Feb. 18, 2005

Although it was easy to make, I found it needing more flavor. I won't make it again.

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Kaur

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Reviewed: Dec. 23, 2004

This is an excellent recipe, and very versatile. My only suggestions are: 1.Spice the meat while you are browning it, and 2.Use two cans of tomato soup. One can just cannot cover everything. My family loves this recipe and we enjoy any leftovers (I make more so there can be leftovers).

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