I have been so out of touch the last two months and I feel I have lost all contact with the cyber world. Fall is always a hard time for me physically. I have asthma and allergies and my worst time is when the leaves start falling on the ground. Mold sets in and I start wheezing and coughing and getting congested. And then my immune system lowers and I catch anything that is going around. Right now, I have the old typical cold. But enough about that...I am happy to be back and plan to keep this blog current. :)
We tried a casserole recipe last week that can only be described as solid, comfort food. Which is perfect for cold winter nights. We all enjoyed it with a garden salad. I did try and make it in a lower fat version.
2 lbs. ground beef (I used very lean)
5 medium potatoes
1 large onion, chopped
2 cans cream of mushroom soup (I used low-fat, low-sodium)
1/2 cup grated cheddar cheese
Peel the potatoes, cut in to small pieces and boil until nearly done. Cook onion and meat until brown. Drain off excess fat. In a 9 x 13" sprayed casserole dish, layer potatoes and then meat. Spread the mushroom soup on top of the meat mixture. Sprinkle cheese on top. I used a tad more cheese and I do not use low-fat cheese. Cook 30 minutes in a 300 degree oven or until cheese is melted and casserole is bubbly.
This is great served with a side of green beans or peas or a garden salad and some crusty bread.