Recipe Train

For an easy make-ahead lunch to pack, try Terri Einspahr’s potato-beef casserole. “I bake it at night, then eat it the next day,” said Einspahr. “It reheats easily.”

Potato-Beef Casserole

4 medium potatoes, peeled and sliced thin
1 pound ground beef, cooked and drained
1 (10 3/4-oz.) can cream of chicken soup, undiluted
1 (10 3/4-oz.) can vegetable beef soup, undiluted
1/2 teaspoon salt

Preheat oven to 350 degrees.
In a large bowl, combine all ingredients. Transfer to a greased 2-quart baking dish.
Cover and bake for 1 1/2 hours or until potatoes are tender. Yields about six servings.

Next stop on the recipe train: Diane Rahe’s Chocolate Zucchini Cake
Chugga chugga chew chew!