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!

Ingredients:

• 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

Instructions:

1. Preheat oven to 350°F (180°C).

2. In a large skillet, brown the ground beef with onion, bell pepper and celery. Drain.

3. In a large bowl, combine the ground beef mixture with the soups, cheese, milk, sour cream, parsley, saltines and melted butter. Mix well.

4. Pour into a greased 9x13 inch pan and bake for 30 minutes.