“I posted this recipe because it has a lot of fond memories for me. My step DS lived with me and DH while he was going to college. This kid was 6'2", weighed about 170 pounds, had 2 hollow legs and could eat you out of house and home. I had an umbilical cord from me to the stove in those days in addition to a full time job. I was always trying to come up with quick, easy and inexpensive meals. Well, this was one of them. The first time I cooked it my step DS looked a bit skeptical but after he tasted it he renamed it to "Tastes Better Than It Looks". I hope you agree.”

Ingredients Nutrition


  1. Brown ground meat with onions, bell pepper, celery and minced garlic.
  2. Drain off any excess oil.
  3. Add drained corn and seasoningsto ground meat.
  4. Layer half of ground meat mixture in 9x13 pan.
  5. Place sliced potato rounds on top of ground meat.
  6. Spoon one can of Cream of Mushroom Soup on top of potatoes.
  7. Place 5 slices of cheese on top of soup.
  8. Layer remaining ground meat and then top with remaining can of Cream of Mushroom soup.
  9. Place remaining 5 slices of cheese on top of soup.
  10. Cover with foil and bake at 350 for approximately 45 minutes to one hour or until potatoes are tender.
  11. Remove foil and bake a few more minutes or until edges are slightly crusty.

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