8 c. sliced potatoes
2 lb. hamburger
1/4 c. chopped onion
1 can Cheddar cheese soup
1/2 c. milk
1 tsp. salt
1 (15 oz.) can tomato sauce
1/2 tsp. oregano
1/4 tsp. pepper
1/2 tsp. sugar
1 (8 oz.) pkg. Cheddar cheese
Brown hamburger and onion. Mix hamburger and sliced potatoes in 9×13-inch pan; add salt. Heat soup and milk and mix with potatoes and hamburger. Mix tomato sauce, oregano, pepper and sugar, and pour over potatoes, soup and hamburger. Do not mix it in, dot with butter and cover with foil. Bake 2 hours at 350°. When done, cover with Cheddar cheese and return to oven until cheese melts.
Marie Johnson
1 can cream cheese or nacho cheese soup
1 lb. hamburger, browned with 2 T. minced onion
1/2 c. milk
4 c. cubed potatoes
Place above ingredients in a 9×13-inch cake pan and pat with butter.
Add:
1 sm. (8 oz.) can of tomato soup
1/2 tsp. sugar
1/2 tsp. oregano
Cover with foil and bake for 1 hour at 375°. Before last 15 minutes of baking time, uncover and place a layer of sliced Mozzarella cheese on top and return to oven for a few minutes.
Lynn Manning
Beef Roast, any cut
Put in spray pan and add: cut-up, washed, unpeeled potatoes (around the sides), salt, pepper and onion. Pour over (only the potatoes) a little melted butter; cover. Bake at 350° until your size of roast is done. Serve roast in middle of a platter with spooned potatoes around the sides. Very good and easy. Can add other vegetables the family likes.
Carol Walski
1 lb. hamburger
1 med. onion
1 can whole kernel corn, drained
1 can cream of chicken soup
1 pkg. tater tots
Put raw hamburger in 9×13-inch pan. Cut onion fine and spread over meat. Salt and pepper. Place corn over the meat. Then spread soup all over. Place tater tots over this and sprinkle with paprika. Bake 1 hour at 350°.
Margaret Sondreal
2 lb. frozen hash brown potatoes
3/4 c. melted margarine
1/4 tsp. pepper
1 tsp. salt
1/2 c. chopped onion
1 can cream of chicken soup
1 pt. cultured sour cream
1 (10 oz.) pkg. med. Cheddar cheese, grated, or 1 can Cheddar cheese soup
2 c. crushed corn flakes
Thaw potatoes. Combine 1/2 cup melted margarine with all ingredients, except corn flakes. Mix remaining 1/4 cup margarine with corn flakes and sprinkle over potato mixture. Bake in 9×13-inch casserole for 1 hour at 350°. Serves 8 to 12.
Lynn Manning
1 (10 3/4 oz.) can cream of mushroom soup
1/2 tsp. paprika
4 med. baking potatoes, cut into 1/4” slices (about 4 c.)
1 c. shredded Cheddar cheese
In a small bowl, combine soup, paprika and pepper. In greased 2-quart oblong baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese, spoon soup mixture over cheese. Cover with foil, bake at 400° for 45 minutes. Uncover 10 minutes, or until potatoes are done. Serves 6.
Lynn Manning
4 lg. potatoes, baked, cooled & grated
1 T. dried, minced onion
12 eggs, beaten*
1 tsp. salt
1/8 tsp. pepper
2 c. diced ham
2/3 c. milk
4 oz. mushrooms, chopped fine
1/8 c. green peppers, chopped
8 oz. Cheddar cheese, grated
Place grated potatoes in a greased 9×13-inch pan. Sprinkle onions and ham over potatoes. Combine eggs, milk, salt and pepper and pour over potatoes. Refrigerate overnight. Next morning, sprinkle with mushrooms, green pepper and cheese on top. Bake for 45 minutes at 350°.
*You may substitute Egg Beaters for real eggs.
JoAnn Moquist
1 (9”) Crisco double crust
2 c. all-purpose flour
1 tsp. salt
3/4 c. Crisco shortening
5 T. cold water
1/8 tsp. garlic salt
1/8 tsp. onion salt
FILLING:
3 T. butter or margarine
1 sm. onion, diced
1 to 2 sm. carrots, cooked & diced
2 or 3 med. Russet potatoes cooked & shredded
2 green onion tops, chopped
1 1/2 dairy sour cream
1 (10 3/4 oz.) can condensed cream of chicken soup
1 c. shredded Cheddar cheese
1/2 tsp. salt
1/8 tsp. white pepper
3/4 c. chopped chicken or turkey breast (opt.)
Prepare 9-inch crust, press bottom crust into 9-inch pie plate. Do not bake. Heat oven to 425°. For filling, melt butter in small saucepan. Add onions; cook until tender. Add carrots; cook and stir for 1 or 2 minutes. Place potatoes in large bowl. Add vegetable mixture and green onion tops. Combine sour cream and soup in small bowl. Add to potato mixture, along with cheese, salt, white pepper and chicken. Spoon filling into unbaked pie crust. Moisten pastry edge with water. Cover pie with top crust. Cut slits into top crust to allow steam to escape. Bake at 425° for 20 to 25 minutes, or until crust is golden brown. Serve warm.
Grace Bakke
1 lg. head cabbage, cut up into lg. pieces & cooked
4 c. potatoes, boiled and diced
1 can mushrooms
1 can cream of mushroom soup
1 1/4 c. grated Parmesan cheese
Salt & pepper
Set aside cheese. Combine all the ingredients in a large casserole. Mix in 1/2 the cheese, then sprinkle rest of cheese on top. Bake until bubbly, at 325°. This is extra-specially good with new potatoes and garden cabbage.
Sandy Hapka
6 to 8 med. potatoes
1/2 c. sour cream
1/2 c. Ranch dressing
2 T. parsley
2 T. bacon bits
1/2 c. Cheddar cheese
1/3 c. corn flakes
1 T. butter
1/3 c. Cheddar cheese
Cut potatoes into chunks and cook until tender. Mix sour cream, dressing, bacon bits, parsley and 1/2 cup cheese. Pour over potatoes in a casserole dish. Crush corn flakes. Add butter. Sprinkle over potatoes, top with remaining cheese. Bake 45 minutes at 350°.
Brenda Gjelsness