| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Meats |
|
Main dish, Casseroles, Vegetables, Cheese |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Ground beef |
| 1 |
md |
Onion; diced |
| 1 |
md |
Celery stalk; diced |
| 32 |
oz |
Tomato sauce |
| 4 |
oz |
Mushrooms; sliced |
| 1/2 |
c |
Water |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 1/4 |
ts |
Pepper |
| 3 |
md |
Potatoes; thinly sliced |
| 4 |
oz |
Mozzarella cheese; shredded |
INSTRUCTIONS
Cook beef , onion, and celery until browned. Stir in tomato sauce,
mushrooms, water, salt, sugar and peppe. Heat to boiling; reduce heat to
low. Cover and simmer 5 minutes. Into a 9x13-inch baking dish, spoon 1/3 of
beef mixture. Arrange 1/2 of potato slices on top. Repeat, ending with
ground beef mixture. Cover dish with foil. Bake in 375 degree oven for 1
hour or until potatoes are tender. Remove from oven. Discard foil. Sprinkle
with cheese. Return to oven just until cheese melts. From My Family's
Favorites by Mary Beth Roe, QVC host.
Formatted for MM by Pegg Seevers 5/15/96
Posted to MC-Recipe Digest V1 #1055 by "M. Hicks" <nitro_ii@email.msn.com>
on Jan 29, 1998
A Message from our Provider:
“You can tell how big a person is by what it takes to discourage him.”