I make this all the time. I have taken the advice of other reviewers and mix in a packet of dry onion soup mix with the cream of mushroom before pouring over the beef. Sometimes I don't even add the beef broth (like if I am out). It's always good and easy to modify. If I cook with vegetables, I put the potatoes and carrots on the bottom so that the flavor from the beef drips down over them.

Reviewed On: Feb. 13, 2012

I have made this repeatedly over the past few years and am just now getting around to rating. As it stands, the recipe is maybe a three-star, but with a tiny bit of modification, it becomes much better. I add LOTS more garlic, some seasoned salt, and more parmesan. It's a good starting point, then play around with it until you're satisfied. I have found this freezes well in ice cube trays for future use. I have also poured a thin layer of olive oil over the top and frozen in a plastic container with good results, but I don't typically need a large amount all at once.

Reviewed On: Feb. 13, 2012

Simple, quick to whip up, and tasted decadent. I used low-fat ingredients and it still tasted great and had a wonderfully creamy texture.

Reviewed On: Feb. 13, 2012