| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Basque | Casserole | 6 | Servings |
INGREDIENTS
| 3 | md | Potatoes |
| 3 | tb | Butter |
| 1/4 | ts | Salt |
| 1/2 | c | Chopped onion |
| 1 | lb | Ground beef |
| 3/4 | c | Tomato sauce |
| 3/4 | c | Shredded sharp cheese |
| 1/3 | c | Pitted black olives; sliced |
INSTRUCTIONS
Pare potatoes & slice crosswise as thinly as possible using food processor or sharp knife. Melt butter in large skillet & add salt. Toss potatoes in butter to coat evenly. Line bottom & sides of a 9-inch pie place with potato slices, reserving 8 slices as garnish. In same skillet, sauce onions until golden. Add beef & cook until browned, breaking up with fork as it cooks. Add tomato sauce, cheese & black olives. Mix well. Spoon meat mixture into potato-lined pie shell. Garnish with remaining potato slices. Bake at 350 for 35-40 minutes or until potatoes are soft & edges are lightly browned. Allow pie to stand 5 minutes before serving. LOUISE CREMEEN From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“This side of eternity we see only a fraction of the picture”