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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The recipe made as-is would probably be pretty plain and salty. However, on the advice of...