1 lb or more ground beef
16 oz can of red kidney beans or more
1-2 cans of condensed tomato soup
3 medium potatoes
2 medium onions
4-6 carrots
1 can mushrooms or 4 oz fresh mushrooms
Salt, pepper, garlic to taste
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Drain kidney beans; set aside. Crumble and brown ground beef; drain and set aside. Slice vegetables. In a large casserole or baking pan, layer the vegetables--potatoes, carrots, onions, mushrooms, potatoes, carrots, and so on. Add spices to taste as you layer veggies. Pour the drained kidney beans atop the last layer of veggies. Spread the ground beef over the layer of beans. Mix the tomato soup with one can of water and pour the whole on the casserole. For a saucier casserole, add another can of soup.
Bake in a 350-degree F. oven for an hour or until veggies are baked through.
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