Ground Beef and Potato Scallop

Tonight the chef made a very tasty salad Romaine with Sour Cream Maple Dressing, and a delicious ravioli. The ravioli had a cheese and mushroom filling, and was topped with a three-meat tomato sauce. He bought the pasta and sauce at Costco today, in the refrigerated section, and we’d certainly have both items again.

Here’s a recipe that we could try on a cool fall day. With a salad or vegetable on the side, it would be a hearty and tasty meal. The recipe is adapted from 4 Ingredient Recipes, a Company’s Coming cookbook.

Update 2016-Apr-06: We made this recipe, and it was tasty, and easy to prepare. It was “soupier” than we’d like though, so next time we’ll use 1/2 cup of water, instead of 3/4 cup.

Ground Beef and Potato Scallop

  • 1 lb lean ground beef
  • 10 oz can condensed cream of mushroom soup
  • 4 cups thinly sliced peeled potatoes
  • 1/2 cup thinly sliced onion
  1. Stir fry ground beef in a large greased frying pan over medium heat, for about 10 minutes, or until no longer pink.
  2. Drain meat, sprinkle with salt and pepper, and stir.
  3. Spread meat mixture in ungreased 2 quart casserole.
  4. In a large bowl, mix soup with 3/4 cup water. (use 1/2 cup for thicker mixture)
  5. Add potato, onion and a sprinkle of salt and pepper, and stir.
  6. Spoon potato mixture over meat.
  7. Bake, covered, in 350°F over, for 1 hour.
  8. Bake, uncovered, for 10-15 minutes, until top is starting to brown and potato is tender.

Serves 4.

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