Casserole Beef and Potato Bake

Remember the time before spellcheck?

An almost identical recipe (that omits the 15 minute bake before adding the final cheese and onions on top) appeared in the Oct. 31, 1985 edition of the Portsmouth Daily Times.

From the box of D.W. of Cedar Falls, Iowa.

Casserole Beef ‘n’ Potato Bake

4 cups frozen hash brown potatoes, thawed
3 Tbsp. cooking oil
1/8 tsp. pepper
1 lb. ground beef
1 package (3/8 oz.) brown gravy mix
1 package (10 oz.) frozen mixed vegetables
4 oz. shredded Cheddar cheese
1 can (2-1/2 oz.) French fried onions
1 cup water
1/2 tsp. garlic salt

In a shallow 1-1/2 qt. baking dish combine potatoes, oil, and pepper. Firmly pack on bottom of pan and up sides of dish to form a crust. Bake uncovered at 400 degrees for 15 minutes.

Meanwhile, in skillet, brown beef and drain. Stir in gravy mix, water, and garlic salt. Bring to a boil. Add vegetables; reduce heat to medium and cook 5 minutes. Stir in cheese and 1/2 can of french onions. Place in potato shell.

Bake uncovered at 350 degrees for 15 minutes. Sprinkle with remaining cheese and onions. Bake 5 minutes longer.

Makes 4 to 6 servings.


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