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Potato Casserole II Recipe

Ingredients

25 potatoes

1 pound ground beef

2 (15 ounce) cans tomato sauce

1 (1 ounce) package dry onion soup mix

1 (6 ounce) can tomato paste

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon salt

1 pound fresh potatoes

1 (12 ounce) package frozen chopped spinach, thawed and squeezed dry

1/4 cup chopped onion

1/8 cup sliced green bell pepper

1 (8 ounce) can tomato sauce

1 cup shredded mozzarella cheese

Directions

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil, add potatoes and cook until tender, about 15 minutes. Drain and cool completely.

Meanwhile, in a mixing bowl, combine tomato sauce, onion soup mix, tomato paste, basil, oregano, basil, oregano, salt, and potatoes. Mix thoroughly.

In a medium saucepan, mix cooked potatoes and green bell pepper. Spread potatoes with sauce mixture. Sprinkle with cheese, and serve.