|just out of the oven|
My best friend, Suzie (RIP) passed away at the age of 50, last year. I really miss her but like my mom, I'm blessed to have some of her homespun-type recipes. She gave this to me in the early 90's - although I've seen similar recipes in earlier cookbooks. It was a total success at my house with 3 boys. Now it's one of our favorites and of course, like any cook - I've added my own touches to truly make it my own.
1 lb of ground beef
1 can of tomato soup (condensed)
1 can of green beans
sharp cheddar cheese
Brown the ground beef. I add green pepper, garlic, and onion. Then add the tomato soup, a drained can of green beans and some Worcestershire sauce - I guess about 1 TBSP. Salt, pepper and garlic. I also add some dried Italian seasoning herbs. Tonight I didn't have green pepper so I cut up red pepper.
|without the mashed potatoes|
Heat it all up together and keep warm. Meanwhile peel and cook potatoes as you would for your mashed potatoes. Some people use instant potatoes. I mash them, add milk and garlic. (I love garlic)
|just before I put it in the oven|
I use a casserole pan because I double the recipe for my big eaters - but back when mine were younger and when I was a single mom, I would make it all up in my black iron skillet, and then top it with the mashed potatoes, add the cheese and stick it in a 350 oven for about 10-15 minutes.
|a side shot|
I add some chopped green onions too. or you could add the green onions to the mashed potatoes.
I like to use whole food as much as possible - but lets face it. If you're finding food is expensive and you need to cut back, using tomato soup and canned green beans is not going to kill you. This is also a wonderful FOOD BANK RECIPE as well. * I have used frozen green beans. Canned works better.