Meat and Potatoes Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Great casserole dish! Great for potluck! This recipe is from Family Circle or Woman's Day magazine, 2005. Ingredients:
1/2 lb carrot, peeled and cut into 1/4 inch thick rounds |
3 medium yellow onions, cut into 6 wedges |
1 (10 ounce) package frozen peas |
1 egg, lightly beaten |
1 (28 ounce) package prepared garlic-flavor mashed potatoes (country crock) |
3/4 lb ground round |
1 garlic clove, minced |
1 tablespoon vegetable oil |
2 tablespoons worcestershire sauce |
1 teaspoon dried thyme |
1/2 teaspoon hot pepper sauce |
3/4 teaspoon salt |
3 tablespoons flour |
Directions:
1. In a medium saucepan, bring carrots, onion, and 4 cups water to a boil over high heat. Reduce heat to medium; cook, covered, until veggies are tender. Add peas and cook. Remove from heat. Drain, reserving 2 cups of the veggie water. Set aside water and veggies.
2. Stir beaten egg into prepared mashed potatoes. Set aside.
3. Heat oven to 350 degrees. Lightly oil a 9x9x2-inch casserole. In large skillet over medium heat, sauté ground round and garlic in oil for 5 minute Stir in Worcestershire sauce, thyme, hot-pepper sauce, and salt. Add flour to meat mixture and cook, stirring. Stir in 2 cups reserved veggie water. Bring to a boil over high heat and cook until thickened. Remove from heat. Stir in carrot mixture. Pour into prepared pan. Spread mashed potatoes evenly over top.
4. Bake at 350 degrees for 30 minutes or until bubbly and the potatoes are browned. Makes 6 servings.
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