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Mushroom and Broccoli Casserole
by Jean Greene
serves: 8
  This is a very filling, comfort type of casserole!
Ingredients:
  2 cans   cream of mushroom soup
  1 can   milk
  2 lbs   ground beef or ground chuck
  2 cups   frozen broccoli
  1 Tbsp   garlic powder
  1 Tbsp   onion powder
  2 Tbsp   dry parsley
  1 tsp   salt
  2 cups   sliced mushrooms
  4 cups   shredded potatos or hashbrowns
  1   finely chopped onion
  2 cups   shredded cheddar cheese
  6   saltine crackers
Directions:
  1. Preheat oven to 375 degrees.
2. In a skillet, brown ground beef (or ground chuck) and onion.
3. Add mushrooms and saute on medium heat until almost tender.
4. In a large bowl, combine all other ingredients minus one cup of cheddar cheese and crackers.
5. Transfer mixture to a large casserole dish.
6. Sprinkle casserole with remaining shredded cheddar cheese.
7. Crumble crackers over casserole.
8. Bake for 60-75 minutes or until broccoli and potatos are tender.