potato casserole

Thanks to Penny Walton, Verdigre, Neb., for submitting this recipe!


 7 cups thin sliced potatoes or frozen hash browns, thawed.

 1 1/2 lbs ground beef

 1 can nacho soup

 1 cup milk

 1 can tomato soup

 1/2 cup chopped onion

 1 tsp sugar

 1/2 tsp oregano

 1(3 1/2-oz) pkg sliced pepperoni

 1-2 cups shredded mozzarella cheese

 Italian seasoning (opt)


 Place potatoes in sprayed 9X13 pan. Brown meat and drain. Combine cheese soup and milk and heat through. Stir together tomato soup, onion, sugar and oregano.

 Spread beef over potatoes. Pour warm cheese mixture over all and top with tomato soup mixture. Arrange pepperoni over top.

 Cover and bake at 375 for 1 1/4 hrs. if use raw sliced potatoes or about 45 minutes if using hash browns-can check sliced potatoes for being done -if using hash browns needs to be hot and bubbly.

 When done sprinkle cheese over top and put in oven just to melt cheese. If using frozen hash browns this is a good dish to have made up ahead of time-I have even frozen it unbaked.