6 Delicious Weeknight Meals, #3
Casserole in a skillet? Yes, please! I remember my Mom making this skillet potato casserole when I was a kid. She would use leftover potatoes (we never threw any food away in our house) and added a little this and a bit of that, whatever she happened to have in the fridge. My Dad loved it so much he wanted her to make it every week!
This is a hearty casserole that your kids are going to fall in love with. You can easily change it up every time you make it, by using different kind of meat or adding more vegetables. I actually tend to make a double batch in two skillets at the same time – this is so delicious, everyone is going to want leftovers!
1 lb lean ground beef or turkey
1 yellow onion, diced
fresh potatoes, peeled and diced
sliced fresh carrots
1 can Campbell’s cream of mushroom soup
additional liquid as needed (water or milk)
Kraft cheddar cheese or Colby, in slices or shredded
Brown the meat in a large skillet with a tight-fitting lid. Drain, then top with onions, potatoes, and carrots (and other vegetables, if using). Pour mushroom soup over all, then top with your choice of cheese. Cover and simmer on medium-low heat for about 45 minutes. Check occasionally, adding liquid as needed. Serve hot.
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Quick tip: Milk makes a richer casserole.