Nothing quite reminds me of Grandma like this vintage pantry-staple casserole filling the room with savory aroma as it cooks in the oven! I first saw this in the Cook’s Corner (clipping included in photos) in the Warroad Pioneer newspaper in Warroad, Minnesota, and cleaned it up slightly. Though it’s very basic, it’s as delicious as ever.

You’ll need:

1 lb. ground beef (15% fat works best)
1 picnic can condensed tomato soup (that’s 10¾ oz.)
3 small potatoes, sliced
1 No. 300 can pork and beans (that’s a 15 oz. can)
½ cup onion, finely chopped
4 strips bacon, diced
8 slices American cheese
½ tsp. pepper
½ tsp. salt

Brown ground beef in skillet. Butter a deep 8″x12″ (or so) casserole dish. Place sliced potatoes on the bottom of dish. Sprinkle with onion, salt, and pepper. Crumble cooked hamburger on top of potatoes; spread pork and beans over hamburger. Spread undiluted tomato soup over pork and beans and top with bacon.

Cover with foil; bake in a quick moderate oven (that’s 375° F) for 60 minutes. Remove from oven and top with cheese. Cover again and bake an additional 15 minutes.

Enjoy! (But please keep those elbows off of the table!)