Recipe 817 - Ground Beef and Potato Casserole
Recipe 817 - Ground Beef and Potato Casserole
(by Shirley McNevich)
1lb. ground chuck
1 - 9oz. bag frozen green beans (cooked according to package directions and DRAINED)
1 - 10.75oz. can Campbell's condensed tomato soup
1/4 cup water
2 tsp. salt
1/2 tsp. pepper
2 cups prepared mashed potatoes
1 - 2.8oz. can Durkee or French's French fried onions
1/2 cup shredded cheddar cheese
1 chopped onion
Cook string beans with 1 tsp. salt--drain and set aside. In a skillet, brown the ground chuck with 1 tsp. salt, pepper and chopped onion--drain but keep it in the skillet. Turn heat to medium. Add the tomato soup and water to the drained beef--stir. Add string beans to the beef mixture--stir. Grease a 2 qt. casserole dish. In a bowl add mashed potatoes and half of the can of French fried onions--stir. Spoon the potato mixture in the bottom and up the sides of the casserole to make a well in the center. Scoop the beef mixture into the center well of the mashed potatoes. Bake uncovered at 350 degrees for 25 minutes. Remove from oven, sprinkle shredded cheddar cheese and the other half can of French fried onions rings on top--return to oven for 5 minutes longer or until cheese is melted.
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About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 4. Published here with permission.
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