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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This comforting casserole from Sandra Jongs of Abbotsford, British Columbia is a snap to prepare. To give this meat-and-potatoes meal a flavorful change of pace, I sometimes use cream of chicken soup instead, she adds. Ingredients:
1 pound ground beef |
1/2 cup chopped onion |
1/2 cup chopped celery |
2 tablespoons chopped celery leaves |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1/2 cup milk |
1 teaspoon worcestershire sauce |
1/2 teaspoon pepper |
4 medium potatoes, peeled and thinly sliced |
1 teaspoon salt, optional |
Directions:
1. In a skillet, cook beef, onion, celery and celery leaves over medium heat until meat is no longer pink and vegetables are tender; drain. Remove from the heat; stir in soup, milk, Worcestershire sauce and pepper. Place half of the potatoes in a greased 2-qt. baking dish; sprinkle with 1/2 teaspoon salt if desired. Top with half of the beef mixture.
2. Repeat layers. Cover and bake at 400° for 1 hour and 10 minutes or until the potatoes are tender. Yield: 4 servings.
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