Five-Layer Potato Casserole
|Onions||2 Medium, sliced|
|Lean ground beef||1⁄2 Pound, browned|
|Potatoes||8 Medium, cooked and sliced|
|Frozen corn||1 Cup (16 tbs), cooked|
|Canned cream of mushroom soup||10 1⁄2 Ounce|
1. In a nonstick 9 x 13 pan, layer the following: sliced onions, lean ground beef, sliced precooked potatoes, corn, and cream of mushroom soup combined with 1 soup can water.
2. Cover with foil and bake at 350Â° for 30 minutes.
3. There are as many variations to this basic recipe as there are vegetables. Replace the corn with peas, broccoli, zucchini, or carrots.