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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I found this recipe in a magazine over the summer. My family and I just love it and it's a wonderful comfort food. I usually serve it with a side salad and it just hits the spot! Did I mention how easy it is to? Ingredients:
1 lb lean ground beef (at least 80%) |
3/4 cup chopped onion (1 medium) |
1/2 cup chopped celery (1 medium stalk) |
1 (10 3/4 ounce) can condensed cream of mushroom soup |
1 (10 3/4 ounce) can condensed cream of chicken soup |
1 cup green giant frozen cut green beans, thawed (from 1-lb bag) |
1/8 teaspoon garlic powder |
1/8 teaspoon pepper |
1 (16 ounce) bag frozen potato nuggets (4 cups) |
Directions:
1. Heat oven to 375°F
2. In 10-inch nonstick skillet, cook ground beef, onion and celery over medium heat, stirring frequently, until beef is thoroughly cooked; drain.
3. Stir in both soups, the green beans, garlic powder and pepper. Spoon into ungreased 2-quart casserole. Top with potato nuggets.
4. Bake 40 to 50 minutes or until mixture is bubbly and potato nuggets are golden brown.
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