| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Irish |
Irish, Casseroles |
6 |
Servings |
INGREDIENTS
| 6 |
md |
Potatoes peeled and sliced thin |
| 2 |
md |
Onions sliced thin |
| 3 |
|
Carrots scraped and sliced thin |
| 1/4 |
c |
Cooked rice not instant |
| 1 |
cn |
(14.5-oz) peas with liquid |
| 1 |
pk |
(20-oz) sausage links/ ground chuck browned in amounts you like |
| 1 |
cn |
(15-oz) condensed cream of tomato soup diluted with a soup |
|
|
Can of water |
|
|
Salt and white pepper to taste |
INSTRUCTIONS
In a buttered, 4 quart casserole layer the potatoes, onions and carrots,
season each layer as you go with salt and pepper. Sprinkle with rice, then
the peas with their liquid and top with the meat. Pour the diluted soup
over all. Bake, covered, in a 375 degree oven for 1 hour. Remove cover,
turn sausages and bake an additional hour, uncovered.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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