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Florence's 1950's Potato & Meat Casserole Recipe

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This recipe for Florence's 1950's Potato & Meat Casserole, by , is from The Auerbach Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynne Auerbach
Added: Saturday, May 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 cups sliced raw potatoes
1 large onion, sliced
salt
1 large can whole tomatoes
1 1/2 lbs ground beef

Directions:
Directions:
Brown meat and salt. In casserole, put layer of potatoes and onions. Layer of tomatoes, layer of meat and repeat, ending with potatoes, onions and tomatoes.

Cover with foil.

Bake 350 for 1 1/2 hours.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
I remember that Mom only made this in the round, clear Corningware casserole. I also remember that I just hated the dish, although it doesn't sound so bad to me now. But I always loved the other casserole with ground beef, tomato sauce, green beans and a corn bread topping. That one she made in the shallow, rectangular pan.

 

 

 

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