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Prep Time: 45 Minutes Cook Time: 50 Minutes |
Ready In: 95 Minutes Servings: 8 |
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I cut this recipe out of the TOH or quick cooking magazine. This is a all in one dish meal. It can be made for OAMC or half made for dinner the day of preparation and freeze 2nd one for later dinner. Ingredients:
1 lb ground beef |
1 small onion, chopped |
1 (10 3/4 ounce) can cream of chicken soup |
1 (10 3/4 ounce) can cream of mushroom soup |
1 (14 1/2 ounce) can green beans, drained |
1 (4 ounce) can sliced mushrooms, drained |
6 -7 potatoes, peeled, cooked and mashed |
1 egg, beaten |
1 teaspoon salt |
1/2 teaspoon pepper |
1 (2 7/8 ounce) can french-fried onions |
1/2 cup cheddar cheese, shredded |
Directions:
1. In a skillet, brown ground beef and onion, drain well. Stir in soups, beans and mushroom. Simmer until heated through. Meanwhile, combine hot mashed potatoes, egg, salt and pepper; mix well. Spread into the bottom and up the sides of a greased 13-in.x9-in.x2-in. baking dish or two greased 9-in. pie plates. Spoon ground beef into the potato crust. Bake at 350 degrees for 45-50 minutes or until lightly browned. Remove from oven; sprinkle with french-fried onions and cheese. Return to oven for 5 minutes or until cheese is melted.
2. Note: If freezing don't include cheddar cheese or french-fried onions prior to freezing.
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