Tuesday, September 11, 2012

New recipe concoction of mine - Beefy potatoes

My husband and I had bought a 5 pound bag of potatoes on a recent trip to the store, and had intended to bake them; but we didn't get around to doing anything with them right away.  Just the other night, I was looking at them and noticing that some had started to mold; and not wanting them to ruin, I quickly concocted a recipe to use them in.

I had on hand a couple of cans of Campbell's Beefy Mushroom soup:

Beefy Mushroom soup

And I also had a foil roasting pan.

So, a recipe idea was born.  And it turned out so good that I just wanted to share the recipe with all of you, so here it is:

JD'S Beefy potatoes

1 large baking pan that will hold 5 pounds of diced potatoes
canola oil
5 pounds of potatoes, peeled and diced into small-medium cubes
salt and pepper
2 cans of Campbell's Beefy Mushroom soup
foil to cover pan

Take your baking pan, and give it a light coat of canola oil.  I prefer using a foil roasting pan as it gives you plenty of room, and can be thrown away when you are done.  Place a layer of diced potatoes in pan.  Salt and pepper them, then add 1/2 can of soup.  Add another layer of potatoes, and add the rest of the can of soup.  Then add remaining potatoes.  Salt and pepper them, then add the second can of soup.  (If using a foil pan, place it on a baking sheet for easier handling.)  Cover baking pan snugly with foil.  Bake at 375 degrees for 1 to 1-1/2 hours, till potatoes are done.  Serve.

I would share a picture, but we were too hungry and I didn't take a picture.  This makes a large dish, and would be good for occasions where you have to take a dish.  It tastes really good, makes a large amount, and is easy to make.

For those cooking for 1 or two, don't let the size of the dish scare you off of making it.  Just freeze it up in meal size portions.

Happy cooking and yummy eating,
-- jd --

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