Yield: 1 Servings
|2 cans||Tomato soup|
|6||Potatoes; sliced thin|
|2||Carrots; sliced thin|
|2||Sticks of celery; sliced|
|Salt; (or season salt)|
You can give this recipe a try. It is from my brother-in-laws mother and it is very easy. You can put it in the oven or the crockpot. All amounts are approximate, and you can change anything to suit your taste, or to throw in any veggies that you have on hand. I have put in eggplant, mushrooms and yams as well.
Using a lasagna pan that is greased or sprayed with pam, layer the potatoes on the bottom (for faster cooking times nuke the potatoes before putting in the pan), then the onions, carrots and celery (and any other veggies you like). Add any spices that you like - typically salt, and pepper to taste or season salt. Cover the veggies with the hamburger, add more salt and pepper if you choose. Cover the hamburger with the tomato soup. Cover the dish with foil and put in the oven for atleast 1 hour at 350. NOTE: it has taken up to 2 hours if I forget to nuke the potatoes, or if I put more potatoes in the dish. Generally it is done once the potatoes are soft, so the time varies depending on how thick they have been cut. I also like campbell's tomato soup the best since it gives the best flavour, and it is not as runny as some other brands.
Generally for the crockpot I do not change the recipe in any way. It is up to you if you want to put in 1 or 2 cans of soup as this is used to make a "sauce". I usually serve this with a salad and fresh bread.
Posted to TNT Recipes Digest by Lisa and Mark <landm@...> on Apr 05, 1998