Reviewer:

DENISE768

Reviewed: Jul. 29, 2010

We enjoyed this. We used about 4 loosely packed cups of fresh spinach (which we then rough chopped and didn't precook) instead of frozen and shredded mozzarella because we didn't have any swiss. Otherwise made as written. I would make it again, but with about 1/2 lb. to 1 lb. less beef and another cup of spinach.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

CATMANIACS

Reviewed: Mar. 15, 2010

This wasn't bad at all! I noticed a few ppl saying it was missing something, so I added some diced green chilis to the mix and it gave it a little pop that it seemed to need. Also added a bit of garlic powder and omitted the mushrooms (not a fan). Was a great lunch-my 4 and 2 year olds cleaned their plates!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Ashlee

Reviewed: Mar. 23, 2009

Gave it 4 stars because I had to tweak it a little. Did not use spinach. Added 1 large can of french cut green beans. Used 1 can of cream of mushroom and 1 can cream of celery and some sour cream. No swiss- added cheddar cheese and french fried onions the last 30 min. With these changes, 5 stars!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

sarahjv81

Reviewed: Jan. 23, 2009

Very yummy with some alterations. I used 1 can cream of mushroom and 1 can cream of chicken, and also added 8 oz of sour cream. Browned the meat with garlic powder, ground pepper and parsley. Also I grated the onions to get the juices in there as well. After browning the meat, stir in soups and sour cream, then add to baking dish. Topped that with grated cheddar, topped with taters, and then added a bit more cheese 10 mins til I was done, and topped that with french cut green beans. Turned out very good with the beans on top. The taters actually were crunchy on top, and fell apart on the bottom, and mixed with the soup.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Steph

Reviewed: Jan. 19, 2009

This recipe was really a nice change. It was easy and simple to make also. I omited the mushrooms and used one can of cream of celery and one can of cream of mushroom since that is all I had in the pantry. I also left out the spinach and used cheddar instead of swiss on half of the casserole just to see which I liked better. Both sides were delicious!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Rebecca

Reviewed: Oct. 24, 2008

We liked it. Followed the recipe for the most part but, used a 16 oz. package of broccoli instead of spinach. I will make it again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Littlepammie

Cooking Level: Expert

Reviewed: Jul. 12, 2008

It was a hit with everyone and there were no leftovers. I tweaked it up a bit using ground venison that we had on hand, American cheese and a fraction of the spinach... but it was really tastey and my picky little one ate every bite. I am thinking it will be fun to try it with different cheeses and maybe ground turkey.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

BBARTH1204

Reviewed: Jan. 22, 2008

Tried it with cut leaf spinach which gave it a much better texture

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

love2cook

Reviewed: Sep. 2, 2005

This recipe is just "okay," but I used shredded Mexican mix cheese as I just couldn't imagine using Swiss. It cooked for over an hour and for the last 8 minutes I cranked up the oven to 450 in order to fully cook/brown the tater tots. The recipe seems to be missing something, but I'm not sure what. My husband and daughter smothered it in catsup (which says something). The bottom of the tater tots were kind of soggy (as they sat in the meat/cheese mixture). This is a very heavy meal. All in all, it just didn't cut it for me. If I could give it 3.5 stars I would, but that's about it.

Was this review helpful? [ YES ]
3 users found this review helpful