The Casserole
My mom invented this flexible casserole when my first child was born -- and it's been a standard in our household ever since! The soups and veggies may be easily varied. I tend to used boxed mashed potatoes, and they're great, too. To double the recipe (and freeze one), only use 3 total cans of soup -- it gets really juicy. Yum!
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 8large potatoes, peeled and chopped
- 1pound lean ground beef
- ½cup chopped onion
- 1(15 ounce) can carrots, drained
- 1(15 ounce) can green beans, drained
- 1(10.75 ounce) can condensed cream of mushroom soup
- 1(10.75 ounce) can condensed tomato soup
- ¾cup shredded Cheddar cheese
Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish; set asideStep 2
Bring a large saucepan of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.Step 3
Place lean ground beef and onion in a large skillet. Cook and stir over medium high heat until beef is evenly browned and onion is tender. Drain fat and stir in carrots, green beans, cream of mushroom soup and tomato soup.Step 4
Pour mixture into the prepared baking dish and top with mashed potatoes. Sprinkle with Cheddar cheese and bake in preheated oven for 30 minutes, or until potatoes are lightly browned.