Wednesday, August 24, 2016



  • Servings: 8
  • 1 1/2 pounds lean ground beef
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 1 (10.5 ounce) can condensed french onion soup
  • 1 tablespoon worcestershire sauce
  • 2 teaspoons prepared yellow mustard
  • 2 tablespoons cold water
  • 1 tablespoon all-purpose flour
  • 3 cups peeled and thinly sliced potatoes
  • 2 (10 ounce) packages frozen mixed vegetables, thawed
  • 1 cup shredded cheddar cheese


    Preparation Time: 5 mins Cook Time: 1 hr

    Ready Time: 1 hr 5 mins

  • preheat the oven to 375 degrees f (190 degrees c).
  • cook ground beef in a skillet over medium-high heat until evenly browned. drain excess grease. season with garlic, salt and pepper. stir in the onion soup, worcestershire sauce and mustard, and bring to a boil. mix together the cold water and flour, and stir into the sauce. simmer over low heat for a few minutes, then set aside.
  • meanwhile, place potatoes in a saucepan and add enough water to cover. bring to a boil, and cook for 3 minutes, not until tender. drain.
  • spread half of the beef mixture in the bottom of a 9x13 inch baking dish. arrange half of the potatoes over the beef. cover with a layer of mixed vegetables. repeat layers.
  • cover the dish, and bake for 50 minutes in the preheated oven. uncover, and sprinkle shredded cheese over the top. bake for an additional 10 minutes to melt cheese.

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