Creamy Meatball Casserole

From: Bergy

On Nov 14, 2006

This was an easy recipe and turned out delish! I took a couple of liberties - I used all fresh veggies(carrots,sliced, broccoli-small crowns, onion-sliced, frozen peas & a couple of mushrooms. Added a fresh fine chopped Jalapeno. I cut the whole recipe back to two servings so decided not to use any sour cream and very little milk. I had some left over so tonight I have added some left over Mashed potato with Celeric as a topping it will be a kind of shepherless pie! Thanks Lauralie for a couple of tasty dinners

From: ellie_

On Sep 11, 2006

Something went wrong with this - maybe we needed to cook it longer or something. We used regular potatoes, sliced and they weren't cooked all the way through. My dh actually put his in the micowave to cook longer! The sauce didn't thicken up (I did use the healthy choice type of cream of mushroom soup, 2 % milk and low fat sour cream - so don't know if that was a factor or not. Sorry!

From: twissis

On Sep 24, 2006

Convenient packaged foods are not so readily available here, Lori, so I made my own meatballs & used the last 2 cups of some homemade mushroom soup for this dish. I used broccoli & cauliflower florets for the veggies. The only real chg I made was to use raw rice instead of potatoes. It was perfectly done & bubbling at 45 min & we loved it! Tasty & warming comfort food. Thx for sharing this recipe w/us.

From: Irmgard

On Nov 23, 2006

This is really delicious but as another reviewer mentioned previously, my potatoes were not cooked through after an hour nor did the sauce get really thick. I raised my oven temperature to 400 and put the casserole back in for another half hour, after which time the potatoes were sufficiently cooked through. Next time I make this, I will set the oven to 400 from the outset.