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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 1 |
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One of our best and most inexpensive concoctions yet. Makes a great one dish meal. Just add a salad and you're ready to go. Makes 4 casseroles, and the extras can be frozen for later cooking. Ingredients:
10 lbs potatoes, cut into 1 inch cubes |
3 lbs ground beef |
6 -8 medium carrots, diced |
1 (10 ounce) bottle worcestershire sauce (approx. 1 1/4 cups) |
1 large onion, chopped |
1 head garlic, peeled and chopped fine |
3 (26 ounce) cans undiluted cream of mushroom soup |
4 cups milk |
salt, to taste (i use approximately 1 tablespoon) |
pepper, to taste (i use approximately 1 teaspoon) |
Directions:
1. Preheat oven to 400°F.
2. Spray 4 9x13-inch baking pans with non-stick cooking spray (such as Pam); set aside.
3. Combine ground beef, onion, and garlic in large skillet.
4. Cook over medium-high heat until ground beef is browned.
5. Drain.
6. Add Worcestershire sauce, cream of mushroom soup, and milk.
7. Stir until sauce is fairly smooth.
8. Boil potatoes until tender; drain. Add potatoes and carrots to sauce.
9. Divide mixture evenly between the 4 baking pans.
10. To bake: Cover baking pan with foil and bake for 30 minutes.
11. Remove foil and bake an additional 15-20 minutes or until potatoes are tender.
12. To freeze: Allow mixture to cool in baking pan.
13. Cover and label; Freeze.
14. To use frozen casserole: Allow casserole to thaw overnight in fridge.
15. Bake as directed above (may take an additional 15 minutes to bake if placed in the oven directly from fridge).
16. **I have to mix this recipe in thirds since I don't have a large enough skillet or bowl to mix it all at once**.
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