Tuesday, June 7
And as I dished it up with loads of steamed vegetables - which I thought might help allay my almost-guilt when I took my first bite.... I had to admit it was pretty good. Better than pretty good. It was pretty fantastic.
The good news is I used that cream of mushroom soup I had in my pantry for over a year - I made dinner in about 20 minutes and everyone loved it. Hubby wanted to know how I made it.... and when I confessed he was like 'cool, that's so easy!'
My advice to you is definitely get the salt-reduced-low-fat version of cream of mushroom soup. I did and I think had there been any extra salt in it, that would have made it too salty - and also use lean beef or drain your mince after you've cooked... and serve it with lots of veg on the side!
500g potatoes, peeled and sliced
2 large carrots, grated
3 sprigs thyme or 1/2 tsp dried
500g lean mince beef
1 tin cream of mushroom soup
3/4 cup skim milk
2 cups breadcrumbs
1/2 cup tasty cheese
1/4 cup parmesan cheese
Preheat oven to 190 degrees c
Layer potato on the bottom of a baking dish that has been sprayed lightly with canola oil. Then layer the carrot over (I just have to show off my food processor again that cuts carrots sideways!!)
Sprinkle thyme over the top...
Brown mince in a frypan, drain and then sprinkle over carrot...
Mix the soup and the milk together then pour evenly over the top of the beef.
Mix your breadcrumbs, 1/4 cup tasty and 1/4 cup parmesan together. Sprinkle over top of soup. Lastly sprinkle remaining tasty on top of that.
Cover with foil and bake in the oven for 1 hour and then remove foil and bake for a remaining 15 minutes
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