Shelly's Recipe

Baked Shepherd's Casserole

Category: Casseroles - Beef

1 pound ground beef
2 cups sliced fresh mushrooms
1 small onion, chopped
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 can (14-1/2 ounces) petite diced tomatoes, drained
1 package (10 ounces) frozen corn
2 cups frozen cut green beans
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup water
1 pound Yukon Gold potatoes, thinly sliced (about 3 cups)
1 cup (4 ounces) shredded cheddar cheese
3/4 cup French-fried onions, optional
1/2 cup bacon bits, optional

(1) Preheat oven to 375°. In a large skillet, cook beef, mushrooms and onion over medium-high heat for 6-8 minutes or until the beef is no longer pink, breaking up beef into crumbles; drain.

(2) Stir in seasonings. Add tomatoes, corn and green beans; heat through, stirring occasionally. In a small bowl, mix soup and water.

(3) In a greased 13x9-in. baking dish, layer half of each of the following: beef mixture, potatoes and soup mixture. Repeat layers. Sprinkle with cheese and, if desired, French-fried onions and bacon bits.

(4) Bake, covered, 1 to 1 1/4 hours or until casserole is bubbly and the potatoes are tender. Let stand for 10 minutes before serving. Yield: 8 servings.