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Stretch it

June 20, 2004

3 pounds ground beef (1 1/2 pounds per layer)

1 (10 3/4-ounce) can of tomato soup

10 3/4 ounces milk

14 ounces cubed bread

3 eggs, with 1/2 cup milk

1/2 cup chopped celery

1/2 cup chopped onions (optional)

9 1/2-by-13-inch cake pan

Spray pan with cooking spray. Mix together can of soup with same amount of milk. Pour half of mixture in pan, covering bottom of pan. Place layer of ground beef on top, adding salt and pepper to taste. Beat eggs and 1/2 cup of milk and celery together and pour over bread cubes in separate bowl. Mix together, then layer on top of the ground beef.

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Place second layer of ground beef on top of bread cubes. Salt and pepper to taste.

Pour balance of soup mix over top.

Preheat oven to 325 degrees. Bake on middle rack of 325-degree oven for 1 hour.

Serves 7 to 10.

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