1 pound lean ground beef
1/2 medium white onion, chopped
2 garlic clove, minced
3 medium Yukon Gold potatoes, sliced thinly
2 large carrots, sliced
1 1/2 cups frozen corn
1/4 cup sweet red peppers, diced
1/4 cup sweet yellow peppers, diced
1 (10 1/2 ounce) can condensed cream of celery soup
1/4 cup whole milk
1/4 cup Parmesan cheese
Salt and Pepper to Taste

Saute ground beef, onions and garlic in a large frying pan, until meat is longer pink.  Drain well.  Spray a 9X13 pan with a non stick cooking spray.  Layer the meat mixture on the bottom.  Spread the potatoes and carrots over the top of the meat.  Layer the corn next. Then add the peppers on last.  Preheat oven to 350 degrees.  In a mixing bowl combine the soup and milk together well.  Pour over the top.  Top with the Parmesan cheese.  Cover the dish with aluminum foil.  Bake 50 minutes or until completely heated through.

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