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ONE DISH DINNER Johanna VanVeen
4 ce thin sliced potatoes 1 lge onion

1 1b. ground beef, browned 1 pkg. frozen peas

1 can mushroom soup heated
with 1/2 can milk :
Layer half the potato slices in bottom of baking dish.
Sprinkle with salt and pepper. Top with sliced onion, ground

beef and peas. Top with remaining potatoes. Add salt and pepper.

Pour evenly over potatoes the soup, sprinkle with paprika.
Cover and bake in hot oven for 1 hour or until potatoes are done.
For variety, use leftover ham or cottage roll.

DAD'S SPECIAL CASSEROLE Ineke VanEk
1 lb. ground beef 1/4 tspe pepper

1/2 ce chopped onion 1/4 tspe thyme

l1 ce cream of celery soup 2 ce cooked broad noodles

1/2 ce milk 1 (8 oze) pkge old Cheddar

1/2 tspe salt cheese

Brown meat, add onion and cook until tender. Stir in soup,
milk and seasoning. Layer half of the noodles, meat sauce and
shredded cheese in a1 1/2 quart casserole dish. Repeat layers
of noodles and meat sauce. Bake at 350° F. for 20 minutes. Add
remaining cheese and continue baking for 10 minutes longer.

WHOLE IN ONE CASSEROLE Johanna VanVeen

Into buttered baking dish, slice 2 large potatoes and 2
medium onions. Add a thick layer of raw hamburger. Add 1/2
cup uncooked rice and 1 cup diced celery or sprinkle with celery
salt. Season each layer with salt, pepper and paprika as you
go alonge Top with 1 can tomato soup and 1] can water. Cover.
Bake 1 to 2 hours at 375° F.

TATER TOT HAMBURGER CASSEROLE Linda DeJong

Fry together 2 pounds hamburger and 1 large onion. Add 1
can cream of mushroom soup or celery or chicken soup, 1 can
peas, drained. Place in buttered casserole dish and top with
Tater Tots. Bake in 350° F. oven for 30 minutes.

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