This is a recipe my mother received from my great aunt in the 1940s. It’s very simple and is an example of how cooks during WWII used canned meats. Cans of meat were always in the cabinets for emergency meals when Mom couldn’t get to the store. I still have nightmares over her attempts to pass the stuff off as ham by baking it with pineapple on top. Super icky factor! In my opinion canned meat is too salty.
This recipe was one of my Dad’s and my kid’s favorite meals. I found that hot dogs work as well and I like the taste better the canned meat.
• 5 medium boiled potatoes, peeled and cut up
• 1 can of green beans, drained
• 1 can of canned meat, cubed (4 or 5 hot dogs instead)
• 1 can of cream of celery, chicken or mushroom soup
• ½ can of milk
Peel the potatoes and chop into chucks. Cook the potatoes until tender and drain. Put the potatoes into a large sauce pan. Cube or slice the meat and brown in a few tablespoons of butter in a frying pan. Put the browned meat into the pot with the potatoes. Add one can of cream of mushroom soup, the can of drained green beans, and 1/2 soup can of milk. Stir and simmer covered about 1 hour. Check often and stir. Add more liquid if needed during cooking.
You can bake it in a covered casserole at 350 degrees for about 30 to 40 minutes. Add a crumb topping if you want and uncover to brown the last 10 to 15 minutes.
Slice the hot dogs and brown the slices in a tablespoon of butter or cooking oil.
You could use other meats and vegetables in this but even if you have a family member completely opposed to green beans they will eat them in this dish.
A teaspoon or more of chicken bullion can be added with the soup or with the milk.
The recipe will feed four.