2 lbs ground beef
2 small onions, chopped
1 15-oz can each, corn, green beans, diced tomatoes, carrots
Mashed potatoes - made with about 10 small potatoes, or 5 large ones
Gravy (recipe included)
Shredded cheese - sharp cheddar is good.
First make the mashed potatoes and set aside. (Peel and cube potatoes. Boil in water until tender. Drain water. Add 2/3 stick of butter, ½ -1 tsp salt, and ¼ cup milk. Mash and stir until fairly smooth. Add more milk if needed.) Set aside.
Brown ground beef with onions. When browned, pour ground beef into a 10x13 dish. Use the skillet to make the gravy (recipe at bottom.) Add the canned vegetables, and the gravy. Mix. Top with mashed potatoes and cook at 350 F for about 30 minutes or until casserole is bubbly, and tips of mashed potatoes are browned.
Gravy
Butter, Flour, Milk, Salt
Melt 3-4 TBS butter in the skillet over medium heat. Add 3-4 TBS flour (use the same amount of flour as the butter.) Whisk and cook for a minute or so. Add about ½ to 1 cup of milk and whisk rapidly. As soon as the milk is incorporated into the flour mixture, add 2 - 2 ½ more cups of milk. (Total of 3 cups. One cup for each TBS of butter or flour. So, if you used 4 TBS, add enough for 4 cups of milk. Can also use chicken or beef stock rather than milk.) Keep whisking over medium heat. The gravy will thicken as it cooks. Add ½ to 1 tsp salt - to taste, and ¼ tsp of black pepper. Can add garlic powder if desired - about ½ tsp. |
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