My Mother's Cooking - Potato Casseroles
My Mother's Cooking
Potatoes are among the most versatile of all the vegetables. They can be boiled, mashed, fried, roasted, baked, French-fried and used in a variety of casseroles. Potatoes can easily be used to make hearty side dishes as I demonstrated in the following hubs:
They can also be combined with various meats to make complete and hearty one-dish meals. You can combine them with ham, ground beef, hot dogs or a large variety of other sausages. They can be baked in a béchamel sauce, a tomato sauce or even in leftover or freshly made gravy. They combine well with other vegetables like peppers, onions, broccoli, asparagus, carrots or cabbage. You can even add a blend of spices and serve them as a curry.
The first casserole contains alternate layers of sliced potatoes, ground beef and boiled eggs in a cream of mushroom soup sauce and topped with grated Swiss cheese. The second one alternates red skin potatoes with sausage slices, onions, green peppers and mozzarella cheese in a seasoned tomato sauce.
Potato, Ground Beef and Hard Boiled Egg Casserole
60 Minutes at 300 F
6 Large Russet Potatoes peeled and cut into quarters and ¼ inch thick slices
12 Hard Boiled Eggs Sliced
1 Lb. of Ground Beef
1 Large Onion chopped
2 Tablespoons of Oil
8 Oz. of Shredded Swiss Cheese
2 Cans of Cream of Mushroom Soup
2 Cans of Milk
I Tablespoon of Sweet Hungarian Paprika
Salt and Pepper to Taste
Preparation and Cooking Instructions:
Preheat the oven to 300 F and butter a large casserole dish.
- Brown the ground beef in oil in a frying pan and stir in the paprika.
- Add the chopped onion and continue cooking until the onion is soft.
- Meanwhile, Heat the mushroom soup in a small pan and gradually stir in the milk to make a smooth sauce.
- Start with layers of 1/3 of the potatoes, ½ of the ground beef and ½ of the sliced eggs.
- Repeat with a second set of layers and finish with the final 1/3 of the potatoes.
- Top with the grated Swiss cheese and bake covered in a 300 F oven for one hour.
Potato, Sausage, Green Pepper and Onion Casserole
60 Minutes at 300 F
1 ½ Lbs. of Small Red Skin Potatoes (sliced into 1/8 inch thick rounds with the skins on)
1 Lb. of Italian Sausage (Boiled, cooled and thinly sliced
2 Large Green Peppers (remove the seeds and then cut them into one inch squares)
2 Cloves of Garlic (peeled and coarsely chopped)
2 Cans of Tomato Soup
2 Cans of Hot Water
1 Tablespoon of Dried Basil
16 Oz. of Shredded Mozzarella Cheese
1 Tablespoon of Butter
Salt and Pepper
Preparation and Cooking Instructions:
- Preheat the oven to 300 F and butter a large casserole dish.
- Meanwhile, heat the tomato soup, water, garlic and basil to a boil and simmer for 5 minutes.
- Spread 1/3 of the potatoes in the bottom of the dish and sprinkle them with salt and pepper.
- Sprinkle with half of the onions and half of the peppers.
- Add 1/3 of the Mozzarella.
- Repeat with second layer in the same order
- Add the final 1/3 of the potatoes and pour the soup mixture over everything.
- Finally, add the last 1/3 of the sliced potatoes and cheese and bake in a 300 F oven for about one hour, covered until the cheese is browned.
For additional ways to prepare potatoes, see the other sections of Chapter 6, which are listed below:
Chapter 6 – Potato Dishes
5. Potato Casseroles
Au Gratin Potatoes
Mashed Potato Casserole
Golden Hashbrown Casserole
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