8 July, 2021
Beef and Sour Cream Bake
It was a lovely day yesterday, reasonable temperature – although not really cool enough to bake….so I promptly baked dinner. What is wrong with me? Why do I do this? Yesterday would have been a great day to barbeque, but I baked in the oven. I think there’s a wire crossed in my head. 🙂
While fishing through the freezer for ground beef, I did find sausages I forgot I had so there will be recipes for sausages shortly. I need to figure out a foolproof method of keeping track of what’s in the freezer. I’ve tried painting the top with chalkboard paint and using chalk. I’ve tried using erasable markers on the top – this led to graffiti by my son….and then me, because I’m just as bad as he is. The top of my freezer says to stay out because there are souls of my enemies in there. I have tried boxes and bags and those collapsible bins but my freezer isn’t big enough for more than one or two and having bags in there just makes it look like I haven’t unpacked my groceries. I have even tried keeping a paper list with a pen near the freezer. None of these have been utter failures but none have been huge successes, either. Anyone has an idea, please let me know.
- 500 g package of riced cauliflower (about 6 cups)
- 1 lb ground beef
- 1 650ml jar of tomato sauce (about 22 oz)
- ½ cup sour cream
- ½ cup cream cheese
- 1 TB Worcestershire sauce
- 1 tsp oregano
- ½ onion, chopped
- 2 cloves garlic, minced
- 2 cups shredded cheddar (grate your own, it melts better)
Steam the cauliflower. You can put it in the microwave or you can use one of those vegetable steamers that sits in your saucepan (looks like a flower when it’s open). When it’s basically cooked, run some cold water over it or you’ll burn your hands in the next step. Place all the cauliflower in a clean dish towel or some cheesecloth and squeeze the dickens out of it. Get that excess water out. This will help your supper not be soup.
Cook the ground beef in a frying pan. When it’s almost done, add the onion and cook til translucent. Add the garlic and cook a minute – until it’s fragrant. I’m going to say here – if you are using a fatty blend of ground beef, drain some of the fat out if you need to – if you like it, leave it. Your kitchen, your taste buds, your rules. 🙂
Add the tomato sauce, oregano and Worcestershire. Let it simmer a couple minutes.
Mix the sour cream, cream cheese and cauliflower together in a bowl very thoroughly.
Preheat the oven to 350F.
Get a casserole dish and put half of the tomato sauce/beef mixture in the bottom. Add half the cauliflower mixture on top – do this by the spoonful so you can spread it around easily. Top with 1 cup of the cheddar. Repeat the three layers and put into the oven for 25 minutes. Everything is cooked, you just want the cheese to get melty and everything to be heated through.
When you take it out, let it sit for a couple minutes. This will help it stay in its layers when you scoop it out and stop the burned tongue that’s inevitable if you eat it right away.
The mancub says this is a “do again” recipe – and he really doesn’t appreciate the finer points of cauliflower…..like the flavour. 🙂