| 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
<taillon@access.mountain.net> on Jan 30, 1997.
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