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Hearty Beef N' Potato Casserole
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U.S. Armed Forces Cook Book

Serves/Makes:6 servings

  • 4 cups (950 ml) frozen potato rounds
  • 1 lb (.5 kg). lean ground beef
  • 1 10 oz (280 grm). package frozen, chopped broccoli, thawed and cooked
  • 1 2.8 oz (78.4 grm). can french fried onions
  • 1 medium tomato, chopped (optional)
  • 1 10-3/4 oz (301 grm). can cream of celery soup (or whatever "cream of" you have)
  • 1/3 cup (80 ml) milk
  • 1 cup (225 ml) shredded cheese
  • 1/4 tsp (1 ml) garlic powder
  • 1/8 tsp (1 ml) pepper
  • Place potatoes on bottom and up the sides of a 9 X 13 inch casserole.
  • Bake, uncovered at 400 degrees (200 C.) for 10 minutes.
  • Brown the beef, breaking up in large chunks while cooking; drain.
  • Place beef, broccoli, 1/2 can onions and tomato in potato shell.
  • Combine soup, milk, 1/2 cup (125 ml) cheese and seasonings; pour over mixture.
  • Bake, covered, at 400 degrees (200 C.) for 20 minutes.
  • Top with remaining cheese and onions; bake uncovered, 2 to 3 minutes longer or until the cheese has melted.
Serve with fresh green beans, or a large salad. My 2 guys who are not fond of casserole dishes scarf this up in a minute!

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