By Kevin Williams
This is a casserole that comes to us from an Amish woman in Atlantic, Pennsylvania. She doesn’t say why it is called “thank you” casserole, so we’ll just have to assume that the casserole is so tasty that you’ll say “thank you” a million times after you’re served it. So, thank me for posting it:), and enjoy!
I will say that this recipe is common within the post-WWII tradition of Amish cooking, where processed, canned foods became popular among the Amish. Enjoy!
Serves: serves 6
- 5 raw potatoes
- 1 pound hamburger or 2 cups leftover roast beef
- 1 medium onion, diced
- 1 can vegetable beef soup
- 1 can cream of mushroom soup
- potato chips
- Slice potatoes into a greased 1 1 /2 quart or 2 quart baking dish.
- Break up the raw hamburger or cubed leftover meat.
- Add both cans of soup (both undiluted) and the onion.
- Crumble a few potato chips on top and cover tightly with lid or foil, bake for 60 minutes at 350.