Ingredients for hamburger and potato casserole

1 & 1/2 pounds ground sirloin 
3 cups thinly sliced potatoes (either peeled or with skins)
1 medium onion coarsely chopped
1 can Cream of Mushroom soup
1 can of mushroom bits & pieces, drained
3/4 cup milk
1 tablespoon Worcestershire sauce 
2 cups shredded cheese (mild or sharp)
salt and pepper to taste

Directions

Preheat oven to 350 degrees and lightly grease an 11 x 7 (2 quart) glass baking dish. In medium skillet, cook the onions and ground beef until done (salt & pepper to taste). Drain the grease. In a medium bowl, mix together the milk, soup, salt and pepper, Worcestershire sauce, drained mushrooms. Layer half of the potatoes, soup, cheese and then the hamburger meat. Repeat with the rest of the potatoes, soup, hamburger meat and then the cheese. Cover with aluminum foil and bake for 1 to 1 1/2 hours or until the potatoes are tender.

Enjoy

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Last night I made a very delicious version of minestrone soup.  At first I was not going to post the recipe because I had started with a minestrone soup starter kit and then doctored up the recipe as I went along.  However, I've had a couple of requests for the recipe which have made me reconsider that decision.  So what I will attempt to do is post the recipe as it is on the back of the starter kit...and then add in parenthesis what I did differently.

1 pkg. of Sierra Soups "Mama Sorrenti's Minestrone*
1 14-1/2 ounce can of stewed or diced tomatoes, not drained
1 large onion, chopped
(2 carrots peeled and sliced into rounds)
(2 stocks of celery, coarsely chopped)
( 24 frozen turkey Italian style meatballs...or you can use plain..or beef meatballs either Italian or plain)
(1 pkg shredded cabbage...the type of package for coleslaw...I used a tri-color mix)
2 tablespoons olive oil (I used extra-light)
(salt & pepper to taste)
(1/4 teaspoon dried tarragon)
(1/4 teaspoon dried Italian seasoning)
1 cup elbow macaroni (I used 1 cup small rigatoni...multi-colored)
10 cups water (I used 8 cups chicken stock, 1-3/4 cup water, 1/4 cup dry sherry)

In your soup pot add the 2 tablespoons of olive oil and heat on medium heat until hot.  Add the onions, carrots, and celery.  Sautee on medium heat 5 to 10 minutes...salt & pepper to taste.

Add all the remaining ingredients except meatballs and pasta...stir and bring to a boil over medium-high heat.  Reduce heat to low/medium low (depending on stove) and cover pot and simmer for one hour.

Remove cover and add pasta and meatballs...cover again and cook for one hour longer...simmering.

Serve in individual bowls...top with grated Parmesan cheese...or shredded Mozzarella or shredded Cheddar...or all three if you wish.

This should make 10 - 12 one cup servings.

*  If you cannot find the Sierra Soups brand, look for another brand of starter kit.  Or, you can contact them at:  Sierra Foods Company, Fresno, CA 93711.  Phone 559-387-0552.  Website:  www.sierrafoodsco.com
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