Wednesday, December 3, 2014

RAINBOW CASSEROLE

5 potatoes, peeled and sliced thin
1 lb ground beef
1 onion, thinly sliced
salt and pepper to taste
1 can (28-oz) stewed tomatoes, drained but juice reserved
1 cup frozen peas

Preheat oven to 350 degrees.
Spray a 3-quart casserole dish with nonstick cooking spray.

Place the potatoes, with just enough water to cover them, in a saucepan; bring to a boil. Boil, uncovered, 20 to 25 minutes or until the potatoes are almost tender. Drain.

While potatoes cook, brown the ground beef in a large skillet over medium-high heat until no longer pink; drain well.

In the prepared casserole dish layer half the ground beef, half the potatoes, half the onion, salt, pepper, half the tomatoes, and half the peas. Repeat the layers with the remaining halves and pour the reserved juice over all.

Cover and bake about 40 minutes or until almost all the liquid is absorbed and potatoes are tender.

Yield: 4 to 6 servings


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