Beef
and Potato Casserole
By Verda Smith
4 cups (1/2 30oz bag) frozen potato rounds
1 lb ground beef
10 oz frozen chopped broccoli; thawed
1 can (2.8oz) french fried onions
1 medium tomato chopped
1 (10 3/4 oz) can cream of celery soup
1/3 cup milk
1 cup shredded cheddar cheese
1/4 tsp garlic powder
1/8 tsp pepper
Preheat oven to 400 degrees. Place potatoes around bottom and up
sides of 8x12” Pyrex dish. Bake uncovered, 10 minutes.
Brown beef, drain, and place with broccoli, 1/2 can of the onions, and
tomato in potato shell. Combine soup, milk, 1/2 cup cheese, and
seasonings; pour over beef mixture. Cover and bake 20
minutes. Top with remaining onions and cheese; bake uncovered ,
2-3 minutes longer.
