1 tsp. minced onion
1 can cream of mushroom soup
1 can Cheddar cheese soup
1/4 c. water
4 or 5 sliced raw potatoes
1 1/2 c. sliced raw carrots
Cook potatoes and carrots together until tender. Drain. Use some of the potato water for the 1/4 cup water. Brown beef and minced onion. Stir to separate. Pour off fat. Stir in the soups, water, potatoes and carrots. Put in a large 9x13-inch baking dish. Cover with foil and bake at 350 for 1 hour.
Mrs. Iola Taylor
Our Swiss Pantry II
First Mennonite Church (Berne, IN)
1987
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