Toss in

Yield: 16 Servings

Measure Ingredient
2 pounds Lean ground beef
1 small Onion - chopped fine (up to)
4 mediums Potatoes - microwave part done; sliced
1 cup Peas
1 cup Corn niblets
1 cup Carrot coins - microwaved until almost soft (up to)
3 cups Cooked maccaroni or rice
2 cans Tomato soup
2 cans Milk or water
1 medium Block cheddar cheese - shredded

From: Janine Vandenberg <jvandenb@...> Date: Tue, 16 Jul 1996 16:40:41 -0400 1. brown and drain ground beef, stir in onion; spread evenly over bottom of large cassarole pan

2. sprinkle thin layer of cheddar cheese over top 3. spread potatoes evenly over top 4. as 2

5. mix peas, carrots and corn together and spread evenly over top 6. as 2

7. cover with maccaroni (or rice) evenly 8. mix soup with water or milk and pour over the cassarole (don't get too full)

9. sprinkly with remaining cheese (I usually make this layer a little thicker)

10. bake at 350 F for about 45 minutes or until cassarole is bubbly and center is hot

* variation: use cream of mushroom soup instead of tomato soup *to freeze - divide into 4" deep tin cassarole pans and allow to cool, cover with waxpaper then tinfoil; be sure all sides are sealed and label *to reheat frozen cassarole - place frozen cassarole pan on cookie sheet; bake 350 F about 2 hours (I put it in in the morning and set the timer, suppers ready when I get home). EAT-L Digest 15 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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