Ingredients
1 lb. hamburg
1 1/2 c. each: sliced potatoes and carrots
1 large onion, sliced
1 can tomato soup (condensed)
1/2 c. water
salt and pepper to taste
Method
Sources
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RecipeNLG
dataset
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Gathered
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Crumble meat over bottom of a 2-quart well-buttered casserole. Sprinkle with salt and pepper. Layer onion, potatoes and carrots. Sprinkle each layer with salt and pepper. Mix soup and water and pour over ingredients in casserole. Cover and bake at 350° for 2 hours or until vegetables are tender.