Description
My mom invented this flexible casserole when my first child was born — and it’s been a standard in our household ever since! The soups and veggies may be easily varied. I tend to used boxed mashed potatoes, and they’re great, too. To double the recipe (and freeze one), only use 3 total cans of soup — it gets really juicy. Yum!
Ingredients
- 8 large potatoes, peeled and chopped
- 1 pound lean ground beef
- ½ cup chopped onion
- 1 (15 ounce) can carrots, drained
- 1 (15 ounce) can green beans, drained
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed tomato soup
- ¾ cup shredded Cheddar cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish; set aside
- Bring a large saucepan of salted water to a boil. Add potatoes and cook until tender but still firm
- about 15 minutes. Drain and mash.
- Place lean ground beef and onion in a large skillet. Cook and stir over medium high heat until beef is evenly browned and onion is tender. Drain fat and stir in carrots
- green beans
- cream of mushroom soup and tomato soup.
- Pour mixture into the prepared baking dish and top with mashed potatoes. Sprinkle with Cheddar cheese and bake in preheated oven for 30 minutes
- or until potatoes are lightly browned.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 8