Recipe by JTRAVELSTEAD
"This is an awesome dinner on a cold winter night. It is inexpensive and a great way for the kids to take in some vegetables without any fuss. It's great served with warm bread and butter."
Watch video tips and tricks
3 (15 ounce) cans
sliced potatoes, drained
2 (10.5 ounce) cans
cream of mushroom soup
1 (10 ounce) can
whole kernel corn, drained
1 (10 ounce) can
salt and pepper to taste
I read everyone's reviews and decided to be the wise man and not just the smart man...errr woman. so i combined two recipes i found on here and the meal came out perfect. the taste was extraordinary. i added 8 tbs of brown sugar to the meat as it was browing then i added cajun seasonin (4tbs), garlic and onion powder( 2 tsp each). it really was great.
but without these ingredients. this meal would have gotten maybe a 3.
I'll give this a rating of barely 3 stars. It was really nothing special, in my opinion. So boring, in fact, that it verges on being worse than average. It was very bland - salt and pepper don't suffice to make it tasty. Maybe kids would like this more than adults like myself.
Also, what kind of huge skillet is used for this dish? After browning my ground beef, I could see that I needed a stockpot to cook up the large amount of ingredients for this dish. Other than changing the cookware, I made this recipe by the book, and I won't make it again.
This recipe was SUPER easy and REALLY yummy! I added about half a can of cream of celery to thicken it up a little. There were a ton of leftovers, so the next day i put them in a pie plate, covered it with bisquick, and made an awesome pot pie!
Great dish for a week night so quick and easy! This makes a ton of food there will be left-overs. Remember the pepper it does need that little kick.
This was a good starter recipe. I added in some squash and zucchini, 1/2 cup milk, and served over rice. I also used all frozen our fresh veggies. I'm not big on canned veggies.
I thought this was great and I will probably make into a pot pie tomorrow. I follwed the tips given by "stacey smith" and that is what made it so good! By the way, yes, a skillet would be waaay too small to make this in. Oh and I also used fresh potatoes and thinly sliced them.
It was easy, but we won't have this again.
I read the reviews and than I made this my own, I browned the hamburger with brown sugar (thanks to the lady who came up with that idea!!)about 6tsp and I also used garlic salt lots of pepper, red pepper flakes, cayenne pepper, sage, white pepper, garlic powder, and thyme. I also cut up half an onion and cooked it with the hamburger, I drained it and put one can cream of mushroom, corn, & sliced potatoes. Instead of peas I used green beans. I also put in a half a jar of salsa and 2 tsp of mustard. It was spicy and really yummy!!
* Percent Daily Values are based on a 2,000 calorie diet.
Southern Skillet Dinner
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 220
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
This tasty veggie-centric meal only tastes expensive!
Watch how to make this top-rated classic.
A creamy, tangy, vintage slaw handed down through the generations.