#730 - Potato and Cheese Casserole

(by Shirley McNevich)

2 TBSP Parkay margarine
2lbs. ground chuck (cut into bite sized pieces)
1 chopped onion
1 cup water
1 - 10.75oz. can Campbell's cream of mushroom soup
1 cup sour cream
1 1/4 cups milk
1 tsp. salt
1/4 tsp. pepper
4 large potatoes (washed, peeled, and cut into bite sized pieces)
1 cup shredded cheddar cheese
1 cup dry bread crumbs (fine)

In a skillet over medium heat melt the Parkay. Add the ground chuck pieces and the chopped onion. Brown the ground chuck, then add the water--bring to a boil. Once boiling, reduce heat to simmer, put a lid on the skillet, and simmer for 30 minutes. In a bowl add the soup, sour cream, milk, salt and pepper--stir well and set aside. Drain any fat off of the ground chuck, then scoop it into the bottom of a 9 x 13 baking dish. Evenly place the potato pieces on top of the ground chuck. Pour the soup mixture evenly over the top of everything. Bake uncovered at 350 degrees for 1 hour, remove from oven and sprinkle bread crumbs over the top. Return to oven and continue baking another 20 minutes. Remove from oven, sprinkle shredded cheddar cheese over the top and return to oven--bake until cheese is melted.