By Rod Cohenour
* 4 lbs very lean ground round (can use chuck or sirloin, but LEAN)
* 4 large baking potatoes, peeled and sliced thick, 1/2"
* 2 large Bermuda onions, sliced thick 1/4 - 1/2"
* 2 large Bell peppers, seeded, chopped in big chunks
* Ground black pepper, to taste
* Celery seed
* Mrs Dash instead of salt
- 1. Butter a 13"x9" casserole dish.
- 2. Use half the potatoes to line the baking dish. Season lightly with pepper, celery seed, Mrs Dash.
- 3. Use half the Bell pepper over potatoes.
- 4. Use half the onion rings evenly over pepper.
- 5. Prep lean ground meat by mixing in pepper, celery seeds, and
Mrs Dash. (If desired, a dash of Worcestershire sauce, but not
required). Make 4 to 6 rectangular loaves, about 1" thick. Fit in
casserole with a bit of a border around each side (to permit flavor to
permeate and meat to steam.)
- 6. Top with layers of onion, peppers, and Potato slices, being
sure to cover meat thoroughly. Important bottom layer and top layer of
casserole is potato ... to cook properly.
- 7. Cover casserole dish with aluminum foil, making sure it is sufficient to seal tightly.
- 8. Bake at 350 degrees for 45 minutes to 1 hour. Check for
doneness. Potatoes should be cooked soft, and may have a bit of brown.
Meat should be cooked through center. If not ready, cover tightly,
return to oven and cook an additional 10 to 15 minutes.
This casserole makes its own delicious meaty sauce, but a gravy or meat sauce can be served if desired. It serves 4 to 8 depending on appetites. Fresh salad, green vegetable, crusty bread and iced drink completes the meal.(Pic at bottom of page.)
* 1 family size can Cream of Chicken soup
* 1 15 oz can French Onion soup
* 1 tsp Ground black pepper
- 1. Whisk ingredients together until well blended.
- 2. Heat in saucepan, SLOWLY, over medium-low heat to prevent scorching, stirring constantly.
- 3. Allow to simmer, not boil, until slightly thickened and heated through.
- 4. Serve immediately.