1 pound lean ground beef
1 onion, sliced
1 green bell pepper, seeded and chopped
1 (10 ounce) can condensed cream of mushroom soup
4 slices bread, torn into small pieces
1 egg, beaten
1 cup water
1 teaspoon dried parsley
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
In a blender or food processor, combine the beef, onion, pepper, soup and bread. Process until meat and vegetables are completely combined. Spread mixture into an ungreased 9x13 inch baking dish.
Bake in preheated oven for 25 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake an additional 10 minutes. Place the dish in preheated oven about 20 minutes more, until the potatoes have softened.
Meanwhile, melt butter in a large skillet over medium heat. Add the egg, water, parsley, salt and pepper. Cook for about 3 minutes, stirring frequently. Immediately pour the mixture over the baked potatoes. Chill and serve immediately.
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