#188 - Leprechaun Casserole

(by Shirley McNevich)

1 lb. ground beef
2 baking potatoes, peeled and thinly sliced
1 can Campbell's mushroom soup
1/2 cup grated cheddar cheese
1 cup sour cream
2 tsp. salt
1/2 tsp. pepper
1 medium onion, chopped

Brown beef in skillet with onion, salt and pepper. Cook the sliced potatoes in water with 1 tsp. salt--after they start to boil cook them for 5 minutes. When beef is browned, add mushroom soup to the beef and stir well. Grease a 2 qt. casserole. Put beef/soup mixture in the casserole. Drain water from potatoes. Add potatoes to the casserole. Stir everything with a spoon. Sprinkle cheddar cheese over the top of the casserole. Bake at 350 degrees for 30 minutes. Before serving, add sour cream to the top of the casserole.

#117 - Cantonese Bake

(by Grace Rosenblum - friend)

1 - 6oz. can name brand tuna fish
1 can of Campbell's cream of mushroom soup
1/4 cup water to thin the soup
1 cup of chopped celery
1/4 cup chopped onion
1 small can sliced water chesnuts
1 small can of chinese noodles
1 can cashew nuts

In a bowl mix by hand all of the ingredients. Put in a greased baking dish or casserole dish. Sprinkle chopped cashew nuts over the top. Bake at 350 degrees for 25 minutes. Serve hot.