GWEN'S OLD-FASHIONED POTATO-BEEF CASSEROLE
Steps:
- Place the potatoes in a large saucepan with water to cover by 1 inch. Add a generous pinch of salt and cook for 15 minutes, or until tender. Potatoes cook quickly. Test often for tenderness and don't overcook them. Alternatively, cook the potatoes in a pressure cooker for 5 minutes, releasing the pressure immediately to prevent overcooking. Drain the potatoes and arrange them in a 6- by 9- by 2-inch casserole dish.
- In a large skillet, add a little oil to coat the pan. Combine the beef and onion and cook together over medium heat until the beef is browned and the onion softened, about 10 minutes. Drain excess fat.
- Preheat the oven to 350 degrees F.
- Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the milk and continue to stir while cooking over medium heat. When the mixture thickens, season with salt and pepper, then stir in the cheese and browned beef and onions.
- Pour the ground beef mixture over the potatoes and bake the casserole for 20 minutes, until heated through and bubbling. Sprinkle the breadcrumbs on top of the casserole and bake until the crumbs are toasted, about 5 minutes longer.
COWBOY MEATLOAF AND POTATO CASSEROLE
Provided by Food Network
Time 45m
Yield 6 Servings
Number Of Ingredients 15
Steps:
- 1.Preheat oven to 375°F. Coat 9x9 baking dish with nonstick cooking spray. In a large bowl, combine beef, onion, breadcrumbs, Barbecue Sauce, egg, chili powder and salt until well mixed. Gently press into bottom of baking dish.
- 2.Bake uncovered for 20 to 25 minutes, or until cooked through. Remove from oven and carefully pour off any excess fat if needed. Adjust oven temperature to broil and place oven rack 6 to 8 inches from heat source.
- 3.Meanwhile, microwave Potatoes according to package instructions. In a large bowl, mix together hot Potatoes, milk, butter, parsley and garlic, and mash with a potato masher until smooth. For a smoother consistency, mix with an electric mixer to desired consistency. Stir in bacon and fried onions. Spread evenly on top of beef mixture and sprinkle with cheese.
- 4.Broil for 3 to 5 minutes, or until cheese is lightly browned. Serve hot with additional Barbecue Sauce if desired.
JACHTSCHOTEL: CENTURIES-OLD DUTCH CASSEROLE RECIPE
Relive the ages-old tradition of "Jachtschotel," a centuries-old Dutch dish. It is an amazing casserole with onions, apples, and mashed potatoes. The name translates to "Hunter's casserole," and was originally made with the tough cuts of meats of whatever game they hunted. It was cooked for a few hours with onions and other vegetables and then baked in a casserole with added apples and mashed potatoes. I have updated the recipe to use beef short ribs rather than pheasant or wild boar (though feel free to use them if you like!)
Provided by Toine
Categories Beef
Time 35m
Number Of Ingredients 27
Steps:
- Making the stew
- Preheat your oven to 150ºC (300F)
- Remove the onion skin, and cut it into quarters. Cut each quarter into slices that are approximately 1cm (⅜") thick.
- Peel the carrots, and cut them into 1cm (⅜") slices.
- Cut the celery into 1cm (⅜") slices.
- Cut the beef into 3cm (1¼") cubes.
- Put the bay leaves, cloves, and ginger slices in a cheesecloth pouch (a bouquet garni ).
- Season the beef with salt and pepper.
- Toss the beef in the flour; make sure all the pieces of beef are covered.
- Heat the butter and olive oil up in a large Dutch oven over medium-high heat.
- Brown the beef on all sides; make sure to shake off any excess flour before placing the beef in the pot. You may have to do this in two batches, to make sure you don't overcrowd the pan.
- Remove the beef from the pan, and add the vegetables. Cook them, stirring frequently, until the onions start to take on a light-brown color.
- Add the beef back in, with the vegetables, and add the stock, mustard, vinegar, and bouquet garni.
- Put the lid on your pot, then place it in the oven for 2-3 hours, until the meat is fall-apart tender. Check from time to time to make sure the pot doesn't cook dry. If the sauce is still too watery after 2 hours, continue cooking it without a lid.
- Taste the beef and the sauce, and if necessary add salt and pepper to taste.
- Making the mashed potatoes
- Note: Start this when the stew has another hour or so to go. Peel the potatoes, and cut them into cubes.
- Put them in a pot, and then cover with cold water.
- Add a generous pinch of salt to the water.
- Over medium-high heat, bring the water to a boil.
- Once the water boils, turn down the heat until it simmers. Cover the pan with a lid, and let it simmer until the potatoes are fork-tender (When you insert a fork, it comes out easily).
- Drain the water into a measuring cup or bowl.
- Add the butter, and some salt, pepper, and freshly grated nutmeg to the potatoes. Start mashing them. If the mashed potatoes seem dry, add some of the reserved cooking water. Stir it through with a wooden spoon.
- Taste, and add salt and/or pepper, if necessary.
- Assemble
- Preheat your oven to 200ºC (400F).
- Spray the inside of the baking dish with some cooking spray.
- Peel, core, and slice the apples.
- Put the stew at the bottom of the dish.
- Add a layer of apples on top of the stew.
- Cover the entire dish with mashed potatoes.
- Sprinkle breadcrumbs all over the top of the potatoes.
- Cut the butter into small squares, and place them evenly on top of the potato / breadcrumb layer.
- Bake for 20 minutes, until the top of the crust is a light golden-brown
Nutrition Facts : Calories 579, Carbohydrate 28.8, Cholesterol 94, Fat 45, Fiber 4.4, Protein 15.2, SaturatedFat 21.2, ServingSize 12, Sodium 323, Sugar 8.4
JACHTSCHOTEL (MEAT AND POTATO CASSEROLE)
This is an old Dutch recipe. Options have been noted for making it lighter in fat and calories. The flavor doesn't change much when making it lower fat. Nutmeg is very common in Dutch cooking. It's used to flavor vegetables and meats. You might use it lightly until you are used to the taste in this type of dish. We love it. Maggi aroma (dark liquid in a small bottle)is found in the ethnic foods isle in my supermarket. It could also be found near the gravy seasonings or condiments. If you can't find it at all, try a little soy sauce or Worcestershire, although the taste will be somewhat different.
Provided by PanNan
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mash the potatoes, milk, butter and nutmeg.
- Set aside.
- Saute onion in butter or broth until tender.
- Add the left over beef and broth with seasonings.
- Simmer gently until the meat is tender and well seasoned- about 20 minutes (you may need to add broth to keep it moist).
- Remove bay leaf.
- Butter a small casserole dish.
- Place 1/3 of potato puree in bottom of casserole.
- Top with 1/2 of beef/onion mixture.
- Layer 1/3 of potato puree on top of beef and top that with rest of beef mixture.
- Finally smooth the remaining puree on top.
- Coat with corn flake crumbs (or bread crumbs) and a few pats of butter and broil for 10- 15 minutes until brown.
HUNTERS STEW (JACHTSCHOTEL)
This is a Dutch recipe for a casserole for any type of meat you like. It is also and excellent way to use up leftover meat and mashed potatoes and make them into something new.
Provided by threeovens
Categories Low Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt 2 tablespoons butter in a skillet over medium heat and cook onions until golden, about 10 minutes.
- Add stock and meat and continue cooking until heated through (cook longer if using raw meat until meat is cooked through).
- Meanwhile, grease a casserole or baking dish with butter; melt remaining butter over low heat.
- Layer half the meat in baking pan or casserole; top with half the potatoes.
- Top that with all of the apples, layer meat and potatoes again; top with breadcrumbs and drizzle with remaining butter.
- Bake 20 minutes.
Nutrition Facts : Calories 834.4, Fat 72.5, SaturatedFat 32.6, Cholesterol 114.8, Sodium 438.1, Carbohydrate 35.5, Fiber 5, Sugar 9.4, Protein 11.5
MEAT-AND-POTATO CASSEROLE
For variety, you can use another kind of cream soup (cream of mushroom, for instance). But try it this way first.-Marna Heitz, Farley, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Toss potatoes with butter and salt; arrange on the bottom and up the sides of a greased 13x9-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until potatoes are almost tender. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Sprinkle beef and corn over potatoes. Combine the soup, milk, garlic powder, pepper, onion and 1/2 cup cheese; pour over beef mixture. , Bake, uncovered, at 400° for 20 minutes or until vegetables are tender. Sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted. Sprinkle with parsley if desired.
Nutrition Facts : Calories 374 calories, Fat 19g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 778mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 3g fiber), Protein 22g protein.
BEST EVER BEEF AND POTATOES CASSEROLE
This is a ground beef casserole with potatoes I threw together one night and everyone loved it. Casseroles are usually so bland, but the Dubliner® cheese really gives this casserole a big punch of flavor.
Provided by Sarah
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Slice potatoes into medium rounds.
- Heat vegetable oil in a deep skillet over medium heat. Fry potato rounds until starting to turn brown, about 5 minutes per batch. Remove from oil and place on a paper towel-lined plate to drain. Set aside.
- Heat olive oil in a frying pan over medium-high heat. Cook onion and garlic in the hot oil until onion turns translucent, about 5 minutes. Add ground beef and cook and stir until browned and no pink remains, 5 to 7 minutes more. Drain the pan.
- Combine beef mixture and cream of chicken soup in a large bowl. Add mild Cheddar cheese and stir until combined. Season with salt and pepper.
- Combine panko bread crumbs with 1/3 of the Irish Cheddar cheese and melted butter.
- Spray a 2-quart baking dish with cooking spray and spread 1/2 of the potatoes in the bottom of the dish. Sprinkle with 1/3 of the Irish Cheddar cheese. Cover with 1/2 of the beef mixture. Repeat with remaining potatoes, Irish Cheddar, and beef mixture. Top with panko mixture.
- Bake, uncovered, in the preheated oven until browned and bubbly, about 30 minutes.
Nutrition Facts : Calories 660.9 calories, Carbohydrate 66.4 g, Cholesterol 88.4 mg, Fat 33.4 g, Fiber 6.6 g, Protein 28 g, SaturatedFat 14.6 g, Sodium 867.7 mg, Sugar 4 g
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