Servings: 6 to 8

1 pound ground beef or pork 1 pound ground beef or pork
1 cup onion diced 1 cup onion diced
1 tablespoon garlic minced 1 tablespoon garlic minced
1/2 cup green or red pepper ½ cup green or red pepper
1/2 can each peas and corn ½ can each peas and corn
1/2 cup carrot chopped and microwaved ½ cup carrot chopped and microwaved
1 teaspoon salt 1 teaspoon salt
1 teaspoon black pepper 1 teaspoon black pepper
2-3 medium potatoes chopped boiled/cooked 2 to 3 medium potatoes chopped boiled/cooked
1 can (10.7 oz) condensed cream of mushroom soup with or without garlic added 1 can (10.7 oz) condensed cream of mushroom soup with or without garlic added
1 can (10.7 oz) condensed cream of chicken soup 1 can (10.7 oz) condensed cream of chicken soup
1/2- 1 can (12 oz) heavy cream or milk or evaporated milk ½ to 1 can (12 oz) heavy cream or milk or evaporated milk
2 cups shredded cheese 2 cups shredded cheese
cooking spray cooking spray

Heat the oven to 375°. Spray a 9x13 inch pan with cooking spray.
Cook the meat, onions, pepper and garlic in a large skillet until the meat is no longer pink. Drain well. Season with salt and pepper.
Combine the mushroom and chicken soup and milk with a whisk. Pour into the beef and veggies.
Pour into casserole or divide into storage containers.
To bake place a piece of tinfoil over the casserole, making sure to tent it so it doesn’t overheat. Add cheese about 5 minutes before serving.
Place in the oven and bake for 30 to 40 minutes for two servings, One hour for entire recipe. Remove the tinfoil and continue baking for an additional 30 minutes.
Remove and let stand for 10 minutes before serving.

Dan liked this. Lots of changes can be made.  Dan liked this. Lots of changes can be made.