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Meat and Potato Casserole Recipe

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This recipe for Meat and Potato Casserole is from JOYCE's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. lean ground beef or venison
1 onion, chopped
1 tsp each of any of these (optional): garlic powder, paprika, rosemary
Salt and pepper to taste
3 cups thinly sliced potatoes (about 5 potatoes)
1 1/2 cups cream of mushroom soup (or 1 can, may affect gluten-free status)
1/2 cup stock (any kind)
1/4 cup milk or cream
1 1/2 cups shredded cheese
Directions:
Directions:
Preheat oven to 350°F and grease an 11×7 inch glass baking dish.
Cook onions and ground meat in a medium frying pan until done. Add seasonings and pepper. Drain any grease.
In a bowl, mix together soup, stock, milk, salt, and pepper.
Layer half the potatoes in the baking dish, pour some soup mixture over them, then add half the meat and half the cheese. Repeat layers.
Cover with greased aluminum foil (grease side down) and bake for 1 to 1 1/2 hours, or until potatoes are tender.

Notes
Potato Preparation: For even cooking, slice the potatoes as thinly and uniformly as possible. A mandoline slicer is ideal for this task.
Cheese Choices: While sharp cheddar provides the perfect balance of flavor and melt, feel free to experiment with other cheeses like mozzarella, gouda, or a Mexican blend.

 

 

 

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