Cheese Dish

• 1 lb. lean ground chuck or ground round
• 2 large baking potatoes, cubed
• 1 can tomato soup
• 1/2 soup can water
• 2 Tbsp. Worcestershire sauce
• 1/4 c. dark brown sugar
• 1 medium onion, finely chopped
• 1 c. Green Giant green beans, thawed (from 16 oz. bag; not cooked)
• 1 medium green pepper, finely chopped
• 12 oz. shredded medium or sharp Cheddar cheese
• 2 tsp. garlic powder
• 4 tsp. salt
• black pepper to taste
• French or Italian bread, heated and served with butter

1. In a 10-inch skillet, brown meat with 1 teaspoon garlic powder and 2 teaspoons salt until it loses its red color.
2. Drain off fat and put into a 2-quart casserole dish (oval heats more evenly than round).
3. Cook potatoes in boiling water with 2 teaspoons salt until barely fork-tender, 5 to 9 minutes depending on stove. Drain and put on top of meat in casserole.
4. Saute onion and green pepper in 1 tablespoon fat from heat, about 5 minutes or until tender.
5. Add thawed green beans.
6. Add tomato soup, water, brown sugar, Worcestershire sauce, 1 teaspoon garlic powder and black pepper to taste.

lean ground chuck, baking potatoes, tomato soup, water, worcestershire sauce, dark brown sugar, onion, green giant, green pepper, cheddar cheese, garlic powder, salt, black pepper, italian bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=546580 (may not work)