Hobo Dinner
Yield
1 servingsPrep
20 minCook
2Ready
2Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
ground beef, lean
|
*
|
| 1 | x |
potatoes
|
*
|
| 1 | each |
onions
|
|
| 1 | package |
green peas
frozen |
|
| 1 | cup |
carrots
diced |
|
| 2 | each |
celery stalks
cut up |
|
| 1 | can |
cream of mushroom soup
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
ground beef, lean
|
*
|
| 1 | x |
potatoes
|
*
|
| 1 | each |
onions
|
|
| 1 | package |
green peas
frozen |
|
| 237 | ml |
carrots
diced |
|
| 2 | each |
celery stalks
cut up |
|
| 1 | can |
cream of mushroom soup
|
|
Directions
Cover botom of large pan 1" with hamburger, salt and pepper.
Put on 1 layer of sliced, uncooked potatoes, then onion, chopped.
Cover with peas.
Add carrots and celery.
Salt vegetables as layered. Add water to 1 can mushroom soup making it gravy consistancy.
Pour over all.
Bake 2 hours at 350℉ (180℃).
Can also use boneless chicken breast in place of hamburger.
