On Fri, 28 Dec 2012 07:19:06 -0500, Gary > wrote:

> As I probably mentioned, I made this about 3 weeks ago on a Sunday morning,
> ate some for a late lunch, took a short nap and woke up sick with the flu.
> Thankfully, I had lots of leftovers that I ate each day while sick.
> Wed-Fri, I worked all day and came home, took a long hot shower, ate some of
> this, then went right to bed again. It was so nice to have this premade and
> not have to cook when I was sick.
>
> Well.... since I ate the last batch while sick, I decided to make another
> when healthy so I made another on Christmas Eve. I have one more meal to
> make to finish later today and I love it. I serve with chunky applesauce
> (with a bit of brown sugar added) and a couple of slices of fresh bread and
> butter.
>
> Here's the recipe:
>
> 1 1/2 lbs ground beast
> 2 medium onions chopped
> 1 TBS worchestershire sauce
>
> Fry all this up and drain.
>
> Put the meat into a deep dish casserole dish.
> Add 2 cans of corn kernals and one can of green beans (all drained)
>
> Combine 1 can each of Campbells Cream of Chicken and one of Cream of
> Mushroom soup
> Put this mix over the vegetables.
>
> Top with a batch of homemade mashed potatoes.
>
> Cook covered until bubbly, then take off the lid and add about 4 ounces of
> grated sharp cheddar cheese to melt.
>
> --------------------------------------------------------------------
>
> Note: I know some of you frown on using the soup mix for gravy but it's very
> good. I'll be glad to hear how to make that from scratch, otherwise, I'll
> stick to the soup mix.
>
Make a velouté sauce (white sauce made with stock) and take it from
there.


--
I take life with a grain of salt, a slice of lemon and a shot of tequila