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Layer the Casserole:
Arrange potatoes, the cooked beef mixture, and spoonfuls of cream of mushroom soup in an oiled baking dish. Layers may be repeated as needed.
Bake: Tuck the dish under foil and bake until the potatoes are soft in a preheated oven.
Add Cheese: Take off the foil, cover with cheese, then put back in the oven until bubbling and melted.
To make slicing simpler, let the casserole sit for a few minutes before serving.
Optimal Storage:
Eat cold: Keep leftovers for up to three days in an airtight container.
Baked or unbaked, freeze the dish for up to two months. Reheat or bake after thawing in the refrigerator overnight.
NATURE:
- Ground beef, one pound
- Chop one medium onion and three or four thinly sliced medium potatoes.
- Taste-test salt and pepper
- Grated cheddar cheese, one cup
- One (10.5 ounce) can Reduced cream of chicken or mushroom soup
- 1/2 cup milk
- An half cup of sour cream
- Optional, for seasoning: paprika or dry herbs
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