Raw Potato Casserole

• 1/2 lb. ground chuck
• 1/2 lb. lean ground pork
• 1 can condensed tomato soup
• 1/2 tsp. salt
• 4 twists pepper mill
• 1 Tbsp. flour
• 2 Tbsp. butter or margarine
• 1 (8 oz.) can mushroom stems and pieces (do not drain)
• 1 large onion, diced
• 3 c. raw potatoes, diced in 1/2-inch pieces

1. Mix the ground meat with the tomato soup, salt and pepper. Work in the flour; form into meat balls about the size of golf balls.
2. Melt the butter in a skillet; brown the meat balls on all sides.
3. Place the meat balls on the bottom of a well-greased 1 1/2-quart casserole.
4. Mix the mushrooms, onion and raw potatoes very well; pour over the meat balls.
5. Cover with aluminum foil; bake at 350u0b0 for 45 minutes.
6. Remove the foil; continue to bake 15 minutes longer.
7. Serve piping hot.

ground chuck, lean ground pork, tomato soup, salt, pepper, flour, butter, mushroom stems, onion, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=509149 (may not work)