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|1&1/2-2 lb||lean ground beef (hamburger)|
|about 6 large||potatoes|
|2 can(s)||cream of chicken or mushroom soup (i use low salt variety from campbells)|
|1/2 tsp||onion powder|
|salt and pepper to taste|
|enough milk to cover casserole in dish|
East Longmeadow, MA (pop. 15,905)
Member Since May 2011
My Mom got this recipe from my brother's high school football team Mom's cook book....he graduated in 1980! I have adjusted it a bit and all 6 of my kids request it! I usually serve it with homemade applesauce, salad, and warm French or Italian bread.
Brown the ground beef until no pink remains; drain the fat.
Add the 2 cans of soup and the seasonings and heat through.
Peel and slice the potatoes-slice thin.
Spray a 9x13 pan with cooking spray. Place a layer of sliced potatoes on the bottom then cover that layer with some of the beef mixture. Repeat and end with a layer of potatoes.
Pour milk over the casserole until just covered.
Bake in a preheated 425 degree oven for about an hour to an hour and 15 minutes (or until top is nicely browned, the sides are bubbly, and you can't see a lot of milk on the sides).