(Made with leftover roast beef)
1 1/2 c. cooked beef, cut into thin strips
1/2 to 1 c. thinly-sliced onion
2 T. margarine
1 can cream of mushroom or cream of celery salt
1/3 c. milk
1 c. shredded Cheddar cheese
Generous dash of pepper
3 c. sliced potatoes, parboiled
In large frying pan, brown beef and cook onion in margarine until tender. Blend in soup, milk, 3/4 cup cheese and pepper. In 1 1/2-quart casserole, arrange alternate layers of potatoes, meat, onion and sauce. Sprinkle with remaining cheese and dash of paprika. Bake at 375° for 30 minutes, uncovered.
Jane Shephard