Hi daddysgirl1934, You're never interrupting the community! We are so happy you took the time to post. I see some members have responded, which I hoped worked for you! Please let us know which recipe you used- and what your MIL thought!
Just looking for a few more recipe ideas- here were the ones I stumbled upon. I hope they are helpful!
Sincerely, Cate
http://www.tablespoon.com/recipes/quick-hamburg-veg-dinner-recipe/1/
- 1 lb. lean ground beef
- 1/4 cup chopped onions
- 1 tablespoon Worcestershire sauce
- 3/4 teaspoon salt
- 1 (10 3/4-oz.) can condensed tomato soup
- 1 (16-oz.) pkg. Green Giant® Frozen Mixed Vegetables
- 4 oz. (4) American cheese slices
- 2 cups frozen tator tots
- Parsley garnish, if desired
INGREDIENTS
1 lb lean (at least 80%) ground beef
3/4 cup chopped onions (1 1/2 medium)
1/2 cup chopped celery (1 medium stalk)
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (10 3/4 oz) condensed cream of chicken soup
1 cup Green Giant® Valley Fresh Steamers™ frozen cut green beans, thawed
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 bag (16 oz) frozen potato nuggets (4 cups)
DIRECTIONS
1. Heat oven to 375°F. In 10-inch nonstick skillet, cook beef, onions and celery over medium heat, stirring frequently, until beef is thoroughly cooked; drain.
2. Stir in both soups, the green beans, garlic powder and pepper; spoon into ungreased 2-quart casserole. Top with potato nuggets.
3. Bake uncovered 40 to 50 minutes or until mixture is bubbly and potato nuggets are golden brown.
High Altitude (3500-6500 ft):
After stirring in both soups, the green beans, garlic powder and pepper, cook until thoroughly heated before spooning into baking dish.