The Casserole

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!

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 568 Calories

Ingredients

• 1 pound lean ground beef
• 1 (10.75 ounce) can condensed tomato soup
• 1 (15 ounce) can carrots, drained
• 1 (10.75 ounce) can condensed cream of mushroom soup
• ½ cup chopped onion
• ¾ cup shredded Cheddar cheese
• 1 (15 ounce) can green beans, drained
• 8 large potatoes, peeled and chopped

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish; set aside

Step 2

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.

Step 3

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.

Step 4

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.