Quick, easy, inexpensive, filling and so yummy!
I have tinkered with this recipe (adapted from a Taste of Home Recipe) for the better part of the year, and I think I've come up with the perfect mix.
Give it a whirl & let me know what you think!
This recipe will make enough to fill a 9x13 casserole dish. Without any sides, our family of 5 eaters, finishes every morsel. Larger families will need to double it, or use more meat, and serve it with a salad & bread sticks.
1 (8oz) box of mushrooms
1 onion - diced
2 cans of cream of mushroom soup (undiluted)
1 cup of milk
3 Tbs of sour cream
1 can of Mexicorn (Sweet corn is okay, but the Mexicorn makes this winning.)
2 cups (or 4...you know..whichever...lol!) shredded cheese. We've used all sorts of varieties & they all taste great!
Salt & Pepper to taste
1. Preheat the oven to 350.
2. Brown the meat with the onions & mushrooms, adding salt & pepper to taste.
3. Drain grease from the meat & pour into a large bowl.
8. Cover the whole thing with the rest of the taters.
9. Bake - uncovered - for 30 minutes, or until the cheese is melted & the taters are nice & crispy.