Tastes Better Than It Looks
- Ready In:
- 2hrs
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 lbs lean ground meat
- 1 large onion, chopped
- 1 large bell pepper, chopped
- 2 stalks celery, chopped
- 1 tablespoon minced garlic
- 2 (15 1/4 ounce) cans whole kernel corn, drained
- 6 -8 red potatoes, peeled and sliced into 1/4 inch rounds
- 2 (10 3/4 ounce) cans cream of mushroom soup
- 10 slices individually wrapped American cheese (2/3 ounce each)
- salt
- black pepper
- red pepper
directions
- Brown ground meat with onions, bell pepper, celery and minced garlic.
- Drain off any excess oil.
- Add drained corn and seasoningsto ground meat.
- Layer half of ground meat mixture in 9x13 pan.
- Place sliced potato rounds on top of ground meat.
- Spoon one can of Cream of Mushroom Soup on top of potatoes.
- Place 5 slices of cheese on top of soup.
- Layer remaining ground meat and then top with remaining can of Cream of Mushroom soup.
- Place remaining 5 slices of cheese on top of soup.
- Cover with foil and bake at 350 for approximately 45 minutes to one hour or until potatoes are tender.
- Remove foil and bake a few more minutes or until edges are slightly crusty.
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RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.