Main Course: Upside Down Potato Beef Casserole
- 1 ½ lbs or ¾ kilogram lean ground beef,
- thawed if frozen
- 2 medium onions, finely chopped
- 1 small green pepper or 2 celery stalks or 1 small can mushrooms, drained
- 2 garlic cloves, sliced or ½ teaspoon garlic powder
- 1 can (370 ml) evaporated milk, preferably 2% M.F.
- ¼ cup grated parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon dried herbs like tarragon, thyme or Italian seasoning
- 6-7 medium potatoes, washed/peeled and sliced as thinly as possible
- 2 cups chopped frozen vegetables like peas and carrots
- ½ cup shredded cheese, any type
Directions for Preparation
- Preheat oven to 375 °F. Grease a 9” x 13” baking dish using vegetable oil.
- In a large frying pan cook the ground beef with half of the onion, green pepper (or substitute) and garlic.
- Once cooked, drain the meat in a pasta strainer to remove excess fat. Set aside.
- In a large bowl, combine the milk, parmesan cheese, garlic powder, the remaining onion and dried herbs.
- Toss in the potatoes and frozen vegetables. Stir gently to coat the potatoes with the sauce,
- Pour the potato mixture into the baking dish. Spread the potatoes out evenly in the baking dish.
- Spread the ground beef evenly over the potatoes.
- Sprinkle with cheese and cover with aluminum foil.
- Bake for 45 minutes, remove foil and cook another 15 minutes. Check that the potatoes are tender before removing from the oven.
Simple meals made at home can save a bundle! Make sure you add vegetables to every meal; frozen veggies are just as healthy as fresh and can often be more affordable. Lean ground beef is a budget stretcher and can still be healthy. One study found that simply rinsing cooked beef with hot water and patting excess fat with a paper towel can lower the fat by as much as 50 percent!