This is one of those recipes that I've had for years and pull out when I'm in a real hurry or lacking much in the cupboard, and everyone is happy to see it again. The recipe I have adds a small (6 oz.) can of tomato juice to the mushroom soup. I can't imagine this without tomatoes, and have added a small can of stewed tomatoes when we had not juice in the house. It was still good.
My husband and son loved this, but I am not a chili fan, and just didn't enjoy this at all. I'll make it for them again, but I will make something a bit less heavy for myself.
We are not big pork eaters, but I wanted something different and tried this exactly as written. It is definitely a keeper. I expected it to be a bit sweeter than it was, and was pleased that it wasn't too sweet.
I wanted to make this recipe as written, but my husband requested no potatoes or peppers. Other than that, I followed it exactly, and it just disappeared! I did try it again and used a mixture of dried beans that soaked overnight instead of the kidney beans, and that worked out well, too. I am new to soup making and think this was a great recipe to start with.
I just made this on the spur of the moment, so it didn't get to sit in the refrigerator overnight, but it was still great. I did use only 1/2 cup sugar, as I usually cut back on how much is in a recipe, and I'm glad I did. It was a little crumbly, but that was just fine for us. This is going to be a regular week end breakfast dish.
This has become a family favorite. I have occasionally used leftover chicken and sometimes tossed in some leftover veggies and still, it remains a favorite.
This has become a go-to casserole for a busy day. It is especially good on a cold night. I do leave the jalapeno pepper out, as one of us has issues with hot peppers, but it's still good and filling. Add a salad or heat up some green beans and it's a full meal.