Hamburger Potato Scallop

By Lulubelle

Racine Christian School Cookbook - 1980

This is one of our favorite comfort foods

Do NOT freeze this dish

Ingredients

• 4 Cups Potatoes - peeled & thinly sliced
• 1 Lb. Ground Beef
• 2 cans Condensed Cream Soup - mushroom, celery or chicken
• 1 Cup Soft Bread Crumbs
• 1/2 Cup Shredded Cheddar Cheese - Mild

Preparation

Step 1

Layer 1/2 Potatoes in 2.5 quart baking dish or 9 x 11 baking pan. Brown
ground beef and spoon on top of potatoes. Add rest of potatoes. Mix soup with 1 can of water and pour over top. Sprinkle bread crumbs and cheese over all. Bake uncovered 375` for 1 hour or until potatoes are fork tender.




I make my bread crumbs with soft toast and make big chunky crumbs-yummy