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South Your Mouth. I made an alternate version of this. I used a 10.25"/2.5 qt. pan. I omitted ground beef completely. I used two large russet potatoes that weighed less than two pounds total. I mixed up the sauce recipe but only needed 1/3 of it, which was one cup, and froze the rest. I omitted salt because the condensed cheddar soup was very salty. I layered 1/2 c. sauce between each of the two layers of potatoes, which was just enough sauce to cover the top. I sprinkled a light layer of pre-shredded cheddar cheese between each layer. This baked in 75 minutes. It's very easy to make but I don't like the flavor of the condensed soup so I wouldn't make this again. I do make a pretty similar version that uses condensed cream of mushroom soup, milk, shredded cheddar, paprika, salt, pepper.
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