Farmhouse Casserole
This casserole might remind you of shepherd’s pie, but it is so much tastier. It will feed a crowd, too.
4 pounds ground chuck (use ground round if you’d like it leaner)
2 tablespoons olive oil
2 large onions, chopped
2 green peppers, chopped
1 cup chopped fresh parsley
2 tablespoons salt
1 teaspoon freshly ground black pepper
1 pound mushrooms, sliced
2 packages (26 to 30 oz. each) frozen shredded potatoes, thawed
8 ounces shredded sharp Cheddar cheese
2 teaspoons salt
4 tablespoons butter, melted
1½ cups heavy whipping cream
Equipment: Roasting pan approximately 15″ x 11″ x 4″
Natural gas stovetop and oven
Servings: 12 to 16
Preheat the oven to 375 degrees.
Saute the onions and green peppers in olive oil in a skillet until tender; let cool.
Break up the ground chuck or round into a large bowl. Add the onions, peppers, parsley, salt, and pepper and mix well.
Lightly oil the bottom and sides of the roasting pan and place the meat mixture in the pan; press firmly so the mixture is solid in the pan. Spread the sliced mushrooms evenly over the meat.
In a separate bowl mix the shredded potatoes with the cheese and salt and spread evenly over the mushrooms. Pour the cream over the potatoes gently and evenly. Pour the butter over the potatoes in a thin stream.
Cover the pan tightly with foil and bake for 45 minutes. Remove the foil and bake another 15 minutes or until the potatoes are tender and golden brown.
Cut and serve the portions the way you would lasagna. A green salad makes a perfect accompaniment.