One time on Usenet, Stark > said:

<snip>

> My tots were crisp for the most part, but using 1 lb. ground beef
> browned and 1 can celery soup, the beef was granular--way too dry.
> Moreover the undiluted soup did not sauce properly in the ground beef.

What kind of ground beef did you use? I use 80/20, it seems to be more
tender.

> Don't know what I'll do next time, if there is one. Maybe half-brown
> the meat and semi-dilute the soup. Using raw ground beef sort of scares
> me.

I didn't like the raw beef, simply because I had to drain all
that grease out as the casserole cooked. But I did check it with
a temp. probe before we ate it...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF