This is what James Beard would have called “honest American cookery.”
From the box of S.H. of Marshall, Missouri.
Beef and Potato Bake Upside Down
4 cups sliced potatoes
1 cup grated American cheese
1 teaspoon dried parsley
1 pkg. onion soup mix envelope
1 lb. ground beef
1 tall can evaporated milk
1/2 cup dried bread crumbs
Toss together potatoes, cheese, and parsley. Spread over 2 qt. casserole.
Sprinkle 1/2 onion soup mix over potatoes.
Mix well ground beef, milk, bread crumbs and remaining onion soup mix. Cover.
Bake at 350 deg. for 1 hour or [until] beef is cooked [and] browned. Serve hot.