Posted: 3/23/2010 12:00:17 PM
I made this for dinner last night, but my husband and I were disappointed with the end results. We both thought it was rather bland. I do want to give this recipe another try,
but I will modify the recipe. For one, I will use regular frozen shredded hashbrowns, and add some diced onions, diced red & green bell peppers (which I'll saute them first in a bit of butter or vegetable oil). As for the soup, instead of using a cream of celery, I plan on using Campbell's Fiesta Nacho Soup, and when it comes to adding the meatballs, I did use and again will use homemade Italian meatballs that I made, and they were smaller in
size, (about 1-1/4" in size) and I added 21 of the mini meatballs (about 14-ounces total in all) to the dish. Next time I bake the dish after adding the meatballs, I will bake the casserole for 25 minutes, as the meatballs weren't all that warm after 20 minutes of baking time, plus I think I will top the casserole with a few French fried onions, and brown them in the oven for a few minutes. I'm hoping with the modifications I make to this dish, my husband and I will finally enjoy this recipe.