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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Ingredients:
12 bacon strips, cut into 1-inch pieces |
1 pound(s) ground beef |
2 to 3 cup(s) diced celery |
1/2 cup(s) diced onion |
2 10 3/4-ounce can(s) condensed cream of mushroom soup, undiluted |
4 cup(s) milk |
3 to 4 cup(s) diced peeled potatoes, cooked and drained |
2 cup(s) sliced fresh carrots, cooked and drained |
2 teaspoon(s) salt |
1 teaspoon(s) pepper |
minced fresh parsley |
Directions:
1. • In a large skillet, cook bacon until crisp; pour off drippings and remove bacon to paper towel to drain.
2. • In the same skillet, cook the beef, celery and onion over medium heat until the meat is no longer pink and the vegetables are tender; drain. Add the soup, milk, potatoes, carrots, salt, pepper and reserved bacon. Bring to a boil. Reduce heat; cover and simmer until heated through. Garnish with parsley. Yield: 10-12 servings.
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