Based on what I read in the reviews, I tweaked this recipe slightly. I dumped one of the canned soups to obtain a less soupy consistency. I personally don't think it matters which one. I used a reduced fat soup and fat free sour cream. I don't like canned vegetables and didn't have green beans on hand, so I used a package of frozen, mixed vegetables (cooked before placing in the casserole). In the last 5 minutes of baking, I topped the casserole with french fried onion rings and shredded, low fat chedder cheese. My husband and I LOVED it! This is definitely a keeper.
No time or energy to do it right. After work, dinner needs to get on the table before I collapse. I've gone through several incarnations as a cook. In my past life, I cooked only occasionally, made it my form of creativity, and prepared complicated, single dishes. Then, I entered family life mid-stream, with nothing in my hip pocket to rely on. I entered a family cooking crash course, learning the difference between kid-friendly food and what my husband and I liked to eat, and trying to maintain both an appealing variety and our budget. Now, I cook for my husband and myself. Thankfully, our experimental tastes are similar, he's an appreciative audience and insists on taking the lead on clean-up. :-)