Ground beef, green beans, mashed potatoes and memories.
So, y’all know I’m the new Foodie Columnist for Broken But Priceless Ministries, right? Every three months I get to prepare a meal, write about, take pretty pictures, then eat it. Not a bad way to get my name out there in the dog-eat-dog world of writing, am I right? [Dog-eat-dog. See what I did there?]
For April’s magazine [of course I’ll post the link when it’s available, silly of you to even ask!], I had a hard time deciding what to make. In the end, this family favorite won. Okay, it may have had something to do with the fact that I’d been asking my mother down the street to make it for me for the last month but whenever she said, “I can make it tonight” I always responded with “I’m too busy to come over.”
So long story short (or are we past that point, now?) I made it myself. I grew up on this dish. It’s as delicious in summer as it is in winter. The gravy thickens as it stands, which makes even the leftovers delicious. Serve it up with a side of squash or salad greens and you’ve got yourself a complete meal.
1 medium onion, diced
1 lb. Ground Beef
1 can (14 oz.) French style green beans, drained
1 can Cream of Chicken Soup
1 can water
1 box instant mashed potatoes
Brown ground beef and onion. Spoon into 2-quart baking dish.
Cover with green beans.
Mix together soup and water, pour over green beans.
Cook instant mashed potatoes per package instructions. Beat in egg.
Spread on top of casserole.
Bake uncovered 350 for 30 minutes.
Not quite a fan? You can use sirloin or ground turkey instead of beef, and replace the green beans with mixed vegetables. For a real twist, use cheddar mashed potatoes.
However you make it, don’t forget the big gulp of sweet tea.
And Frankly, My Dear . . . That’s all she wrote!