I should know better…..actually, I do know better and still I do it every time. Any time I make a casserole or scalloped potatoes, where the potatoes are sliced into rounds, I always, always, always find the one or two pieces that aren’t quite cooked. I do better if I par boil them first, but I seem to play the “I’m going to be lucky today” game….and lose.
I made this casserole for dinner, and knew right down to my subcockles that I should parboil, but I skipped that step and well, I got the not quites…no one else did, just me. Doh! Other than the not quites, the casserole is really good, though, so don’t let my lack of luck hold you back. This is adapted from a recipe I found on keyingredient.com.
- 1 lb ground beef
- 3 cups thinly sliced potatoes, peeled or not, dealers choice
- 1 small onion, chopped (or half of a medium onion)
- 2 (or more) cloves of garlic
- 1 tsp (or more) of paprika
- 1 1/2 cups of vegetables – whatever kind you like. I used frozen corn, but use beans, broccoli, mixed, carrots and fresh, canned or frozen makes no difference.
- mushroom soup – the original recipe called for 1 can mushroom soup and 1 can cream of chicken soup – I had some cream of mushroom soup concentrate I made a while ago, frozen in blocks, so I used about 1 1/2 cups of that.
- 1 1/3 cups of milk
- grated cheddar cheese – I didn’t measure, I judged by coverage – the original recipe called for 1 1/2 cups cheddar and 1 cup Monterrey Jack. I would guess I used 2 cups of cheddar
- tinfoil or a lid for your casserole dish/roasting pan
Brown your ground beef, add the onions and cook until softened a bit. Add that garlic.
The original recipe called for the soups to be mixed with the milk in a separate bowl and do a potato layer, beef layer and soup layer, BUT my soup was frozen so I put it in with the ground beef mixture, thawed it and added the milk in there.
I’ve given away the ending…..grease a casserole dish that has a lid or make sure you have tinfoil for it. Put in a layer of potatoes, add a layer of the ground beef mixture, if you’re using canned soup (or thawed soup) add a layer of that, and then a layer of cheese. Repeat.
Put in a 350 F oven for 1 1/2 hours (if your potatoes are not par boiled). If par boiled, I would say about 45 minutes should get them cooked. Take off the lid or tinfoil about 15 minutes to half an hour before end of cooking time to brown the cheese a bit.
My casserole dish was a little shallow and I had major spillover in the oven, so if it seems a little close to the top, change dishes…trust me! My casserole was heaped up enough, I was super clever & sprayed the inside of the casserole dish lid with cooking spray so the cheese wouldn’t stick to it….shouldn’t have to do that. Just sayin’ (an oven cleaning is on my agenda today)
This was really good and simple with limited ingredients, but throw in some thyme if you have it – it goes well with beef & mushrooms and will zhuzh it up quite a bit.