Reviewed: Apr. 10, 2013

I did not like the recipe because it was too salty and bland.

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Reviewed: Jan. 21, 2013

okay, I admit this didn't sound very good to me, but it had so many good reviews, and I had all the ingredients, so I decided to give it a shot. I did make some changes, but not a lot. I used about half the potatoes and sausage because I didn't want to make too much if no one liked it. I also used the whole amount of the soups to make it more saucy. I added a huge heaping tablespoon of chopped garlic, and then, in the last 20 minutes in the oven, I covered it with a good light amount of shredded mozzarella and an even heavier amount of shredded sharp cheddar. The end result was a delicious dish that had a very cheesy gravy. Very rich and sooo amazing!!! This will be in our regular schedule from now on for sure!!

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glitterophelia

Reviewed: Jan. 13, 2013

My whole family loved this! I used sweet sausage, red potatoes, 2 cans of vegetable beef soup, and added frozen corn. I was nervous about the potatoes because I checked on it every hour or so and the potatoes weren't getting soft at all (about 3 hours before the soup was ready they started to soften). I turned the slow cooker on high about 2 hours before done. I will be making this again and again.

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CJHavoc

Cooking Level: Expert

Home Town: Scituate, Massachusetts, USA

Reviewed: Dec. 9, 2012

Comfort food! My whole family loved it and so easy! I WILL make it again.

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JFD

Cooking Level: Expert

Home Town: Northwood, Ohio, USA

Living In: Toledo, Ohio, USA

Reviewed: Dec. 8, 2012

Made this last year for a pot luck party and it was a big hit! A great starter recipe that you can adjust to your taste. Making it again tonight for another pot luck party! Should be another big hit with this meat & potatoes crowd!

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Share.Harvey

Cooking Level: Intermediate

Home Town: North Pole, Alaska, USA

Living In: Mountain Home, Idaho, USA

Reviewed: Oct. 22, 2012

This was super easy and pretty good too! I followed it exactly. I would make it again.

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MELANIE2711

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Sep. 19, 2012

Making this for dinner tonight. My only suggestion is to cover with foil, then remove about 20 minutes before done.

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DairyQueen

Cooking Level: Intermediate

Reviewed: Jul. 4, 2012

I had everything on hand so I threw this together, skeptical about the combo of ingredients and how it would taste. It was excellent! Hubby and a very picky autistic 6 year old loved it! Next time I will add some fresh or frozen green beans. I think they will go well with the dish.

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Aidansmommy989

Reviewed: Jun. 3, 2012

I think this is a really good, versatile recipe. I used half sliced carrots and half diced potatoes, added an onion, and used a heavy hand in the seasonings (paprika, garlic powder, black pepper, and parsley). I used one can of cream of mushroom and one can of broccoli cheese soup and added 1/2 cup of sour cream. Sprinkled sharp cheddar cheese on top. Baked it an hour and 15 minutes with foil on top, then an extra 15 minutes to brown.

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PattyP

Reviewed: Jun. 1, 2012

I used a bag of southern style hashbrowns, added a can of corn, added cheese to the top at the end of the cooking time and only baked it for 1 hour instead of the full time. Family loved it!

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