While it seems to be a Southern habit, I've been cooking for over 50 years and never once have I found it necessary to add canned condensed soup as an "ingredient" to a homemade dish. It's easy, fast, and so much tastier, not to mention healthier, to make the sauce from scratch to flavor the casserole - or whatever - you're putting the sauce in or on. No wonder Mikeinrc (and I, as well as others, I have no doubt) thought this recipe was bland, if canned condensed cream of mushroom soup is what is used for "flavoring" because 1/4 teaspoon each of salt and pepper is woefully inadequate for a recipe that supposedly serves 6 to 8.
Made this the other day and it was BLAND!! And generally, not very good at all. In fact, after eating it right after baking it, we dumped the remaining casserole rather than reheat it for another meal.