Brown Dish Casserole

This is a very old comfort dish recipe that I found in the Mennonite Treasury when I was still a teenager. I have a fond memory of my dad giving me high praises for it! When my kids had extra curricular activities after school, it was convenient to put this dish in the oven before taking them to their respective games or music lessons and having a meal ready when we came home. It was one of them that named it the brown dish casserole because I happen to always make it in the same dish. When the aroma greets you as you walk in the door, you just want to pull out some good grain bread and soak up all the juices.

Ingredients:

• 1 lb lean ground beef
• 1 tsp salt
• 1/2 tsp Lawry's seasoning salt
• pepper
• 1 onion, sliced thin
• 2-3 peeled potatoes, sliced
• 1/2 bag frozen peas or green beans (2-3 cups)
• 1 can tomato soup, mixed with 1 can water
• 1 bay leaf

Method:

1. Brown meat, seasoning it with salt, pepper and a good sprinkling of seasoning salt.
2. Spread into deep casserole dish. (For size .... it should be able to hold 8 c water with an inch to spare)
3. Layer sliced onion, potatoes and vegetables on top.
4. Pour diluted tomato soup over everything, add bay leaf and cover with lid.
5. Bake at 350F for two hours.
6. Serve with fresh bread and a salad.

A huge thank you to Wendy from Winks for hosting us in their booth this weekend at the West Coast Women's Show. If you are local and attending ... be sure to visit her corner of the building. It's beautiful!

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