| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Not, Sent | 6 | Servings | |
INGREDIENTS
| 1 | lb | Ground chuck or lean ground beef |
| 1 | cn | (10 3/4 oz) condensed cream of mushroom soup, undiluted, divided |
| 1/4 | c | Onion |
| 1 | Egg | |
| 1/4 | c | Dry bread crumbs |
| 2 | tb | Chopped fresh parsley |
| 1/4 | ts | Salt |
| 1 | pn | Pepper |
| 2 | c | Mashed potatoes |
| 4 | Bacon strips, cooked and crumbled | |
| 1/2 | c | Cheddar cheese, shredded |
INSTRUCTIONS
In a large bowl, combine beef, 1/2 cup soup, onion, egg, bread crumbs, parsley, salt and pepper; mix well. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 350 for 25 minutes; drain. Combine potatoes and remaining soup in a bowl; mix until fluffy. Spread over meat crust. Sprinkle with bacon and cheese. Bake at 350 for 15 minutes. Let stand for a few minutes. Cut into wedges. Recipe by: Taste Of Home - February/March 1997 Posted to MC-Recipe Digest V1 #457 by The Taillons <[email protected]> on Jan 30, 1997.
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