German Meat Casserole
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A home-kitchen version of german meat casserole, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 3 large potatoes, sliced thin
- 5 carrots, chopped
- 1 small onion, diced
- 2 Tbsp. butter
- 2 lb. ground beef
- 1 Tbsp. catsup
- 1 (10 1/2 oz.) can cream of mushroom soup
- 1 (4 oz.) can button mushrooms, drained
- 1 (3 1/2 oz.) can French fried onion rings
Method
Parboil carrots and potatoes for 20 minutes.
Saut onion in butter; add beef and cook until turns grey.
Butter a 2 1/2-quart casserole. Alternate layers, beef-onion mixture and vegetables. Mix catsup with soup and pour over casserole.
Saut mushrooms in 3 tablespoons butter and place on top of casserole.
Sprinkle onion rings over top.
Bake at 350° about 20 minutes or until onion rings are brown and crisp.
Yield:
6 large servings.
Rate:
