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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This just about the only way my husband will eat onions. I received the recipe from a friend many years ago. Vary the vegetables depending on what you have in your garden. -Rose Mueller, Independence, Wisconsin Ingredients:
2 cups each diced carrots, celery and onion |
2 cups diced peeled potatoes and rutabagas |
1 pound lean ground turkey or beef |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
1-1/3 cups water |
1 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a bowl, combine the vegetables; mix well. Crumble beef over mixture and toss gently. Transfer to a greased 13-in. x 9-in. baking dish.
2. In a bowl, combine soup, water, salt and pepper. Pour over vegetable mixture. Bake, uncovered, at 350° for 1-1/2 hours or until vegetables are tender. Yield: 8 servings.
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