1 1/2 pound ground beef
1 can of Cream of Mushroom soup
1 or more tablespoons of ketchup to taste
1 tablespoon of Worcestershire sauce
1 tablespoon of barbeque sauce
1 can of peas, drained
1 can of carrots, drained
1 can of green beans, drained
Mashed potatoes to layer on top
Tabasco to taste
1 can of Cream of Mushroom soup
1 or more tablespoons of ketchup to taste
1 tablespoon of Worcestershire sauce
1 tablespoon of barbeque sauce
1 can of peas, drained
1 can of carrots, drained
1 can of green beans, drained
Mashed potatoes to layer on top
Tabasco to taste
Preheat the oven at 350 degrees.
Brown the ground beef and drain. Mix in the soup, ketchup,
Worcestershire, barbeque and Tabasco sauces.
Pour into the bottom of a casserole dish. Layer the vegetables on top
of the mixture. Layer the mashed potatoes on top of that. Dab the top
with butter.
Cover with aluminum foil and bake at 350 degrees for 1/2 hour.
Brown the ground beef and drain. Mix in the soup, ketchup,
Worcestershire, barbeque and Tabasco sauces.
Pour into the bottom of a casserole dish. Layer the vegetables on top
of the mixture. Layer the mashed potatoes on top of that. Dab the top
with butter.
Cover with aluminum foil and bake at 350 degrees for 1/2 hour.
| From our neighbor, Doris Kenny, who visited Coudy from Greenwich, Connecticut, and has yet to find the way back. |
| The Main Courses Chef presents ... Shepherd's Pie at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Main Courses | German Dishes | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
