Ingredients
The following ingredients have 4 Servings
- 1 pound(s) ground deer burger
- 1 medium onion, cut into slivers
- 3 - ribs of celery, chopped
- 1 tablespoon(s) garlic powder
- 1 teaspoon(s) celery salt
- 3 - 4 medium red potatoes (not white)
- 2 can(s) green beans, drained, 14.5 each
- 1 can(s) cream of mushroom soup, 10.5 oz.
- 1 can(s) cream of chicken soup, 10.5 oz.
- 1 can(s) French fried onions (optional)
- 6 - fresh mushrooms, sliced thick
- - salt and pepper
Instruction
- Brown ground burger, onions & celery together.
- Add garlic powder & celery salt. Drain.
- Grease or spray a deep casserole dish. Next, slice the potatoes about 1/4' thick. Add a layer of potatoes to the bottom of the dish. Salt & pepper them.
- Next, spread 1/2 of the burger mixture on top of potatoes.
- Now, add another layer of potatoes on top of that. Salt & pepper.
- Put the remaining burger mixture on top of that.
- Drain green beans really good. Place on top of the last layer.
- Spread on sliced mushrooms next.
- Mix soups together.
- Spread on top of the last layer. Do not add any water to this, as it makes its own juice.
- Run a fork down through casserole in about 4 different places, just so soups can seep down through it.
- Cover with lid or aluminum foil. Bake at 350 degrees for about 45 minutes or until you can stick a sharp knife down through casserole and the potatoes are done.
- Then add on the French fried onions and leave uncovered.
- Bake another 15 minutes or until onions start to brown. Remove from oven and let stand, uncovered, for about 15 minutes before serving. **I serve this with homemade rye bread & it is a meal in itself.
