Cindys Shepherds Casserole Food

SHEPHERD'S CASSEROLE

Steps:

• Cook beef and onion until meat loses redness.
• Drain fat.
• Stir in green beans, Hunt's sauce and 1/2 cup cheese.
• Pour in shallow 10" x 6" x 2" casserole.
• Spread mashed potatoes over meat mixture.
• Sprinkle remaining cheese over top.
• Bake at 375 degrees for 20 minutes.

CINDY'S BREAKFAST CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray. Arrange bacon slices in a single layer on a baking sheet.
• Bake in the preheated oven until browned and crisp, 20 to 25 minutes. Drain bacon slices on paper towels and transfer 1 to 2 tablespoons bacon grease to a skillet, reserving the remaining bacon grease. Add butter to skillet.
• Cook and stir potatoes in the hot bacon grease-butter until lightly browned, about 10 minutes; season with salt and black pepper. Transfer potatoes to the prepared baking dish.
• Heat about 1 tablespoon reserved bacon grease in the skillet over medium heat; cook and stir mushrooms until softened, 5 to 10 minutes. Layer mushrooms over potatoes.
• Place green onions in the same skillet and remove from heat. Allow green onions to soften from the residual heat in skillet; layer over mushrooms. Crumble bacon over green onion layer; top with 1 cup Cheddar cheese.
• Blend eggs, milk, and 1 teaspoon salt in a blender until smooth; pour over Cheddar cheese layer. Top casserole with remaining 1 cup Cheddar cheese.
• Bake in the preheated oven until casserole is set and a knife inserted in the middle comes out clean, 30 to 40 minutes.

CINDY'S SHEPHERD'S CASSEROLE

Steps:

• Preheat your oven to 400. Prepare a 9X13 casserole dish (or something similar) by spraying it with Pam.
• Prepare your Instant Mashed Potatoes using the directions on the box. Thoroughly mix in heavy cream, egg yolk, and 1/4 cup of parmesan cheese. Set aside. *You can also make mashed potatoes from scratch using approximately 4 medium potatoes, a splash of milk, 4 TBSP. butter, salt & pepper. Even better would be to use left-over mashed potatoes if you have them.
• In a large skillet, brown and drain your ground beef.
• Add your onions and carrots to the ground beef and continue to heat until the carrots and onions begin to soften, and the beef is brown. Turn off heat and set aside.
• In a small saucepan, make a rue with your butter and flour. Add the Worcestershire sauce and beef broth/stock. When the mixture is heated add the beef bouillon cube (or kitchen bouquet). Whisk constantly until the sauce/gravy is thickened, turn off the heat, and set aside.
• Add your peas and gravy/sauce to your beef mixture (or you can save your peas for the top of the casserole like my husband prefers). Mix thoroughly and add salt and pepper to taste.
• Spread your beef/gravy mixture evenly on the bottom of your prepared casserole dish.
• Layer your mashed potato mixture on top. Spread evenly. Use fork tongs to create lines on the top of the mashed potatoes and to help with browning.
• Sprinkle the last 1/4 cup of parmesan over the top of the casserole and then sprinkle it with the paprika.
• Bake at 400 degrees for 20-25 minutes.