1 lb. ground beef
1 c. soft bread crumbs
1 egg, beaten
1/2 c. milk
2 T. minced onion
1/2 tsp. salt
1/8 tsp. horseradish
1 tsp. catsup
2 c. mashed potatoes
1/2 c. shredded Cheddar cheese
Combine meat, crumbs, egg, milk, onion and seasonings. Spread meat in well-greased 8 or 9-inch pie plate and bake at 350° for 30 minutes. Prepared mashed potatoes. When meat is done, drain fat and cover with mashed potatoes. Sprinkle with cheese and return to oven until cheese melts. Serves 6.
Karen Midgarden
1 can cream of mushroom soup
1 lb. ground beef
1/4 c. finely-chopped onion
Ground pepper, to taste
1 egg, slightly beaten
1/4 c. fine, dry bread crumbs
2 T. chopped parsley
1/4 tsp. salt
Dash of pepper
2 c. mashed potatoes
1/4 c. shredded mild cheese
First, mix thoroughly: 1/2 can soup, beef, onion, bread crumbs, parsley and seasonings. Press firmly into 9-inch pie plate. Bake at 350° for 25 minutes; drain off fat. Frost the potatoes, top with remaining soup and cheese. (I sprinkle paprika over all, too.) Bake 10 minutes more, or until done. Serves 6, nicely.
Rachel Roland
4 c. sliced raw potatoes
1 lb. hamburger, browned
1/2 c. chopped onion
1 (10 3/4 oz.) can Cheddar cheese soup
1/2 c. milk
1 (15 oz.) can tomato sauce
1 tsp. oregano
1 tsp. sugar
1 c. shredded Mozzarella cheese
Place sliced potatoes in bottom of 9×13-inch greased pan or casserole dish. Brown hamburger and onion; drain. Mix Cheddar cheese soup with milk and add to hamburger. Pour this over the potatoes. Mix tomato sauce, oregano and sugar. Pour this over everything. Bake at 375° for 1 hour, or until potatoes are done. Remove from oven and sprinkle with Mozzarella cheese. Bake 15 minutes more. Serves 6 to 8.
Rachel Roland
1 lb. boiled potatoes
1 T. oil
1 sm. onion
1 T. flour
1 3/4 c. milk
Salt & pepper, to taste
1 c. frozen peas
6 oz. Velveeta cheese
1 (7 3/4 oz.) can salmon
2 slices white bread
2 T. dried bread crumbs
Boil potatoes. In a saucepan, cook onion in salad oil until tender. Stir in flour to thicken. Stir in milk, salt and pepper, and peas. Remove from heat and add cheese. Cut potatoes into chunks. Add salmon. Toast bread; cut into pieces. Arrange in 1-quart casserole. Top with salmon mixture. Add bread crumbs. Bake 15 minutes.
1 lb. hamburger
1 env. onion soup mix
1 can golden mushroom soup
1 pkg. frozen mixed vegetables
1 pkg. frozen tater tots
1 pt. sour cream
Brown hamburger, drain and put in bottom of casserole. Add frozen vegetables and tater tots. Mix mushroom soup, onion soup mix and sour cream. Pour over hamburger, vegetables and potatoes. Cover, and bake at 350° for 1 hour. Uncover, and bake 15 minutes longer.
This was taken from our RRVPGA magazine a long time ago.
Margaret Sondreal
2 slices smoked ham (1/2” thick)
8 med. potatoes, sliced thin
1 can mushroom soup
1 c. sour cream
1 tsp. salt
1 c. sliced onions
1/4 tsp. pepper
1 c. shredded Cheddar cheese
Cut ham into 8 serving pieces. Slice potatoes. Combine soup, sour cream, salt and pepper. In greased 3-quart casserole, alternate layers of ham, potatoes and onions with sour cream mixture. Top with cheese. Cover casserole loosely with foil. Bake at 325° for 2 1/2 hours. A good dish to prepare when you need to bring food out to the field.
Margaret Sondreal
5 oz. dried beef
6 med. potatoes
1/2 c. flour
1 can mushroom soup
2 c. milk
Shred dried beef. Peel and slice potatoes. Alternate layers of potatoes, flour and beef in a greased casserole, finishing with a layer of meat. Combine mushroom soup and milk; pour this over the layers. Bake at 350° for 1 to 1 1/2 hours. Serves 6 to 8.
6 lg. potatoes
1/2 pt. sour cream
1 1/2 c. shredded Cheddar cheese
3 to 4 green onions, finely sliced
Salt & pepper, to taste
Paprika
Cook potatoes in skins until fork-tender. Do not overcook. Cool for about 3/4 hour; peel. Shred potatoes into large bowl. Stir in sour cream, 1 cup grated cheese, onion, salt and pepper. Turn into buttered 2-quart casserole. Top with remaining 1/2 cup cheese. Cover, and refrigerate several hours, or overnight. Bake, uncovered, at 350° for 30 to 40 minutes, or until heated through. Sprinkle paprika over all.
4 c. sliced raw potatoes
1 lb. hamburger, browned
Salt & pepper, to taste
1 pkg. dry onion soup mix
1 can Cheddar cheese soup
1 tsp. oregano
1 (15 oz.) can tomato sauce
1/4 tsp. sugar
1 c. Mozzarella cheese
2/3 c. milk
Place potatoes in greased 9×13-inch pan. Brown hamburger and add soup mix. Drain off grease. Mix cheese soup with milk; add to hamburger mixture. Mix separately: tomato sauce, oregano and sugar. Pour over all. Bake 1 hour at 350°. Remove from oven and sprinkle with Mozzarella cheese. Bake an additional 15 minutes to 1/2 hour.
1 (2 lb.) pkg. frozen hash browns, not shredded
1/2 c. melted butter
1 tsp. salt
1/2 tsp. pepper
2 T. onion flakes
1 can cream of chicken soup
1 pt. sour cream
2 c. grated American cheese
2 c. crushed potato chips
Mix well and cover with 1/2 cup melted butter. Top with the crushed potato chips. Bake at 350° for 1 hour in a 9×13-inch pan. This can be frozen and heated later. Good with ham.
Margaret Sondreal