This recipe is a total game-changer. It’s SO GOOD. And SO easy. And SO a no-brainer if you’re making a big family dinner and need a good side dish! Basically it’s a concept that I don’t know why any of us would pass over, when it’s so easy to create something so tasty and good. It’s basically an omelet/frittata hybrid. You can use any ingredients your heart desires. I’ve made this with all kinds of fillings and it’s always a hit. Plus it’s an easy side dish to prepare ahead of time and keep in the fridge until you’re ready to serve it!
- 1 lb lean ground beef
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 1/2 cup chopped celery
- 1 can (10 3/4 oz) condensed cream of mushroom soup
- 1 can (10 3/4 oz) condensed cream of chicken soup
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup milk
- 1/4 cup sour cream
- 1/4 cup chopped parsley
- 1 cup crushed saltine crackers
- 1/2 cup melted butter
Preheat oven to 350°F (180°C).
In a large skillet, brown the ground beef with onion, bell pepper and celery. Drain.
In a large bowl, combine the ground beef mixture with the soups, cheese, milk, sour cream, parsley, saltines and melted butter. Mix well.
Pour into a greased 9x13 inch pan and bake for 30 minutes.