Iconic America Recipes: Top Recipes from Each State by JR Stevens

Author:JR Stevens [Stevens, JR]
Language: eng
Format: epub
Publisher: Encore Publishing
Published: 2017-09-03T00:00:00+00:00

Ingredients

1 pound 80% lean ground beef

2 cups yellow onion, medium, chopped finely (approximately 1)

1 ¾ cups corn kernels, frozen, thawed (8 ounces)

2 cups cut green beans, frozen, thawed (8 ounces)

1 pound potato nuggets, frozen, shredded

2 cans cream of mushroom soup (10-ounce each)

¼ cup extra-virgin olive oil

Freshly ground black pepper & kosher salt to taste

Directions

Preheat your oven to 350 F in advance.

Over medium heat in a large skillet; heat the oil. Once hot; cook the onions for 12 to 15 minutes, until soft & starting to become brown. Add in the beef & cook for couple of more minutes, until the meat is brown; to release the yummy brown bits, don’t forget to stir & scrap down the bottom. Season with pepper and salt to taste.

Transfer the beef & onion mixture into a 9x13” baking dish. Evenly scatter the corn & green beans over the top. Spread the cream of mushroom soup on the top & then top with potato nuggets.

Bake until the potato nuggets turn golden brown, for an hour, uncovered. Serve.

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