Scallop Potato Casserole

• 2 to 3 lb. ground beef
• 1 large onion, chopped
• 1 bell pepper, chopped
• 2 to 3 ribs celery, chopped
• Creole seasoning (Tony Chachere)
• 2 c. grated cheese (Cheddar)
• 4 to 5 potatoes, sliced
• 1 can cream of mushroom soup
• 1 1/2 c. milk
• paprika

1. Put ground beef in skillet.
2. Add onion, celery and bell pepper and season to taste with Creole seasoning.
3. Cook until done and beef is crumbly.
4. Drain all fat away.
5. Pour over bottom of casserole dish (oblong); sprinkle grated cheese over meat mixture covering all.
6. Place sliced potato wheels on entire top of casserole.
7. Mix cream of mushroom with milk and spoon over casserole.
8. Sprinkle lightly with Creole seasoning.
9. Garnish with paprika on top.
10. Bake at 350u0b0 for 1 hour or until potatoes are done.
11. Serve hot from oven with buttered rolls and green salad.

ground beef, onion, bell pepper, celery, chachere, grated cheese, potatoes, cream of mushroom soup, milk, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=403618 (may not work)