Empty Wallet Casserole So Tasty

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Empty Wallet Casserole

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Ingredients :

1 pound ground pork
salt and pepper to flavor
1 1/2 teaspoons floor cumin
2 teaspoons fowl seasoning
2 teaspoons minced garlic
2 teaspoons dried thyme
2 tablespoons butter
1 small onion, sliced into skinny rings
2 cups sliced fresh mushrooms
3 large potatoes, thinly sliced
1 (10.75 ounce) can condensed cream of bird soup
20 saltine crackers, crushed
1 pinch paprika, for garnish

Instructions :

Prep : 20M	Cook : 5M	Ready in : 1H30M

Preheat the oven to 350 ranges F (175 levels C).
Crumble the floor red meat right into a huge skillet over medium heat. Season with salt, pepper, cumin, garlic, fowl seasoning, and thyme. Cook, stirring to fall apart, until lightly browned. Drain, and transfer to a 9x13 inch baking dish, or huge casserole dish.
Arrange 2 layers of sliced potato over the ground pork, seasoning each layer with salt and pepper. Melt butter inside the skillet over medium warmth, and saute the onions and mushrooms till gentle. Spread over the pinnacle of the potatoes.
Stir simply sufficient water into the soup to make it pourable, and spoon over the pinnacle of the casserole, making sure to spread out lightly. Scatter the cracker crumbs over the top, and sprinkle with paprika. Cover the dish with aluminum foil.
Bake for approximately 1 hour in the preheated oven, until the potatoes are tender. Remove the aluminum foil, and return to the oven to brown the top, approximately 10 minutes.

Notes :

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