Ingredients
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7 small baking potatoes, peeled and sliced
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1 pound ground beef
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1 (16 ounce) package frozen mixed vegetables, thawed
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1 (10.75 ounce) can condensed cream of mushroom soup
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1 cup shredded Cheddar cheese
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salt and pepper to taste
Directions
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Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the mixed vegetables and mushroom soup. Set aside.
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Place the potatoes in a large saucepan with enough water to cover. Bring to a boil, then simmer over medium heat until tender, about 5 minutes. Drain and set aside.
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Meanwhile, crumble the ground beef into a large skillet over medium-high heat. Cook until evenly browned, stirring to break up large lumps. Drain excess grease from the beef and place in the bottom of a 9x13 inch baking dish. Pour the vegetable mixture over the beef, then arrange the potato slices over the vegetables. Season with salt and pepper. Sprinkle cheese over the top.
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Bake uncovered for 25 minutes in the preheated oven, until cheese is melted and the dish is heated through and bubbly.
Nutrition Facts (per serving)
471 | Calories |
20g | Fat |
49g | Carbs |
26g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 471 | |
% Daily Value * | |
Total Fat 20g | 26% |
Saturated Fat 9g | 46% |
Cholesterol 70mg | 23% |
Sodium 562mg | 24% |
Total Carbohydrate 49g | 18% |
Dietary Fiber 7g | 26% |
Total Sugars 2g | |
Protein 26g | 51% |
Vitamin C 47mg | 52% |
Calcium 221mg | 17% |
Iron 4mg | 24% |
Potassium 1205mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.