An easy but tasty beef and pasta casserole this dish uses tomato soup and sherry to get its rich flavour and deep colour.
I made this exactly as prepared and it was delicious. The only advice I can give is to be sure and not over-cook the noodles, maybe even just cook them al dente to be sure they don't come out mushy. Excellent combination of flavors! This will be one of our favorites. - 28 Jan 2003 (Review from Allrecipes USA and Canada)
This was pretty good. I used low fat ground beef; low fat/low sodium soup and low fat cheddar. My husband liked it more than I did. I'll make it again to keep him happy! - 21 May 2001 (Review from Allrecipes USA and Canada)
This is excellent! I have been making this for months now, I'm finally getting around to reviewing it. I make this exactly except that I mix the parm in. The sherry gives it a very rich flavor and the soup makes it luscious and creamy. My husband thinks it tastes like lasagna. Some reviewers have mentioned that baking is unneccesary, I dissagree. The baking melds the flavors together and give the noodles a lovely soft texture,(be sure to cook al dente to start). It is all so worth the effort! - 22 Mar 2006 (Review from Allrecipes USA and Canada)