| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Casserole |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef; browned, drained |
| 1 |
c |
Chopped onions |
| 28 |
oz |
Canned tomatoes; chopped |
| 1 |
tb |
Worcestershire sauce |
| 1 |
ts |
Salt |
| 2 |
c |
Potatoes; diced |
| 1/3 |
c |
All-purpose flour |
| 10 |
oz |
Frozen corn; thawed |
| 10 |
oz |
Frozen lima beans; thawed |
| 1 |
lg |
Bell pepper; cut in strips |
| 1 1/2 |
c |
Cheddar cheese; shredded |
INSTRUCTIONS
From: Barbara Schmidt <smgin2@SPRYNET.COM>
Date: Thu, 11 Jul 1996 07:16:05 -0700
Recipe By: Jo Anne Merrill
1. In a bowl, combine browned and drained beef, onion, and tomatoes with
liquid, Worcestershire sauce and salt.
2. Spoon into a greased 3-quart casserole.
3. Layer the potatoes, flour, corn, lima beans and green peppers on top.
4. Cover and bake at 375 degrees for 45 minutes. Sprinkle with the cheese
and continue baking, uncovered, for 30 minutes longer.
NOTES : Very good for preparing ahead of time. To reheat, place foil
loosely over top and reheat in oven for about 20 minutes.
EAT-L Digest 10 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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