Wednesday, March 22, 2006

Super Supper © 1968

1 package (5 1/4 oz.) Pillsbury Hungry Jack Mashed Potato Flakes
1 1/2 cups dairy sour cream
1/2 cup water
1 lb. ground beef
1 can (15 oz.) tomato sauce with tomato bits or 2 cans (8 oz. each) tomato sauce
1 can (12 oz.) corn with sweet peppers, undrained
1/2 cup water*
1 tablespoon instant minced onion
1 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/8 teaspoon oregano
1/2 cup diced process American or Cheddar cheese


In ungreased 13x9-inch baking dish, blend dry potato flakes with sour cream and 1/2 cup water (mixture will be crumbly). Pat firmly onto bottom of baking dish. In large skillet, brown ground beefl stir in 1/2 cup water and remaining ingredients except cheese. Spoon beef mixture over potato mixture. Sprinkle with cheese. Bake at 350º for 25 to 30 minutes, until cheese is melted and bubbly.

*I'm not sure if this is an error or not, since it appears twice. Use your best judgement.

Bake-Off Cook Book


Blogger Cindy said...

This is the stuff I was raised on... the recipe that at once makes my family wince and dive in for more.

And for the record, the original recipe called for "Green Giant Mexicorn" which is nothing more than corn with peppers (who thought of that) but does so much to 60's this recipe even more.. doesn't it?

11:02 AM  
Anonymous Anonymous said...

I too remember the Mexicorn. It was awhile before I realised buying the Corn with red and green peppers would be the same!!! I recently made this and it was just as good as I remembered from a long time ago.

5:26 AM  

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