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Beef Potato Supper Recipe

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This quick meal was often a featured item on the dinner table when our children were young. They're both married now and use this recipe in their own kitchen. --Lula Mae McElfresh, Byesville, Ohio

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Beef Potato Supper Recipe

Prep: 25 min. Bake: 35 min.

Yield: 6-8 Servings

25 35 60

Ingredients

1-1/2 pounds ground beef
1 large onion, chopped
4 cups sliced peeled potatoes
1 can (14-1/2 ounces) cut green beans, drained
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2/3 cup milk
2/3 cup water
1 can (2.8 ounces) french-fried onions
1 cup (4 ounces) shredded cheddar cheese

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Meanwhile, place the potatoes in a saucepan and cover with water; bring to a boil. Cook for 7 minutes; drain.
In a greased 13-in. x 9-in. baking dish, layer the beef mixture, beans and potatoes.
In a large bowl, combine the soup, milk and water; pour over potatoes. Sprinkle with onions and cheese. Bake, uncovered, at 350° for 35 minutes or until browned. Yield: 6-8 servings.

Editor's Note: Rushed for time? Instead of slicing and cooking potatoes for Beef Potato Supper, use 4 cups frozen hash browns. (Quickly thaw the hash browns by placing them in a colander and running hot water over the. Be sure to drain well.)

Nutritional Facts 1 serving (1 each) equals 372 calories, 19 g fat (9 g saturated fat), 61 mg cholesterol, 674 mg sodium, 28 g carbohydrate, 3 g fiber, 21 g protein.

Originally published as Beef Potato Supper in Taste of Home Ground Beef Cookbook , p183

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