1/2 cup chopped onion
1/2 cup chopped celery
2 tbsp. chopped celery leaves
1 can cream of mushroom soup soup, undiluted
1/2 cup milk
1 tsp. Worcestershire sauce
1/2 tsp. pepper
4 med. potatoes, peeled and thinly sliced
1 tsp. salt, optional
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| POTATO BEEF CASSEROLE | ||
| Yields 4 servings | ||
| 1 lb. ground beef 1/2 cup chopped onion 1/2 cup chopped celery 2 tbsp. chopped celery leaves 1 can cream of mushroom soup soup, undiluted 1/2 cup milk 1 tsp. Worcestershire sauce 1/2 tsp. pepper 4 med. potatoes, peeled and thinly sliced 1 tsp. salt, optional |
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| In a skillet, cook beef, onion, celery and celery leaves over medium heat until meat is no longer pink and vegetables are tender; drain. Remove from the heat; stir in soup, milk, Worcestershire sauce and pepper. Place half of the potatoes in a greased 2-qt. baking dish; sprinkle with 1/2 tsp. salt if desired. Top with half of the beef mixture. Repeat layers. Cover and bake at 400 for 1 hour and 10 minutes or until potatoes are tender. | ||