I made this for our family of 6 [3 generations in the household] the other night & it was a HUGE hit. First off, I have to say that the longest part of the prep was peeling & cutting the potatoes as well as browning the meat. Other then that, this meal was so easy to prepare. :) So I did make some changes, and then I realized that to make it a little better for us that like mushy potatoes I would need to tweak the recipe a hair the next go around. My alterations were as follows: 1. Min. of 3 lbs of ground beef is needed [I doubled the recipe cuz there are so many of us], next time I will use upwards of 5-6 lbs. 2. I will be pre-peeling, pre-slicing & pre-cooking the potatoes next go around [some pieces were a bit hard & most of my family likes ours mushy]. 3. I used 3/4 cups of milk & used at least 1-1 1/2 cups of water to cut the cream of mushroom soup. 4. Because the cream of mushroom soup is salty added salt is not necessary. 5. I had mine in the oven for a min. of 1 3/4 hrs. Because the potatoes were quite hard after 1 hour of cooking. Also cream of mushroom soup is crazy heavy on sodium, I'd suggest using low sodium soup instead AND I doubled the amt of soup. I used 2 cans instead of 1. - My son & I killed the left overs of this the following day & I am planning on making it again in a few weeks & will probably triple the recipe so that everyone can eat left overs the next day. Also I found that more is better w/the cheese. This was a GREAT recipe. Will keep it 4ever. :)
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I made this for our family of 6 [3 generations in the household] the other night & it was a...