Wednesday, September 1, 2010

Hamburger Casserole

1 to 1 ½ pounds lean ground beef, browned
½ C chopped onion
Salt and pepper
3 large potatoes, sliced
2 Carrots, shredded
1 can cream of mushroom soup
1 C shredded Cheddar cheese

Brown ground beef in a skillet with chopped onions; cook until onions are tender. Drain off excess fat; transfer ground beef and onion to casserole dish. Add layer of sliced raw potatoes, sprinkle with salt and pepper; shred carrots to cover potatoes. Put soup over carrots. Bake at 350° for 40 to 50 minutes, or until potatoes are tender. Sprinkle shredded cheese over top and bake for about 5 minutes longer, or until cheese is melted.

Serves 4 to 6.

**Provided by: Angela Jensen**

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