Source:

U.S. Armed Forces Cook Book

Serves/Makes:6 servings

Ingredients

• 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

Preparation

• 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.

Comments

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!