Title: Cheese-Topped Beef and Potato Bake
Categories: Entree Casserole Vegetable Cheese Ground
Yield: 4 Servings

1 1/2	lb	Ground beef
1	md	Onion; diced
1	md	Celery stalk; diced
32	oz	Tomato sauce
4	oz	Mushrooms; sliced
1/2	c	Water
3/4	ts	Salt
1/2	ts	Sugar
1/4	ts	Pepper
3	md	Potatoes; thinly sliced
4	oz	Mozzarella cheese; shredded

Cook beef , onion, and celery until browned. Stir in tomato sauce, mushrooms, water, salt, sugar and peppe. Heat to boiling; reduce heat to low. Cover and simmer 5 minutes. Into a 9x13-inch baking dish, spoon 1/3 of beef mixture. Arrange 1/2 of potato slices on top. Repeat, ending with ground beef mixture. Cover dish with foil. Bake in 375 degree oven for 1 hour or until potatoes are tender. Remove from oven. Discard foil. Sprinkle with cheese. Return to oven just until cheese melts. From My Family's Favorites by Mary Beth Roe, QVC host.

Formatted for MM by Pegg Seevers 5/15/96

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