Hobo Casserole
Equipment
- Mandolin or Sharp knife
- large bowl
- large skillet
- cutting board
- measuring spoon & cups
- spatula
- 9 x 13 baking dish
- cooking spray
- small bowl & fork
- foil
Ingredients
- 4-5 medium russet potatoes, washed & sliced to 1/4" circles
- 1 TBS cooking oil
- 1 medium yellow onion, diced
- 1 lb ground beef
- 2 tsp minced garlic
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp Italian seasoning
- 1 1/2 cups shredded cheese (combination of cheddar & mozzarella)
- 1/2 cup beef broth
- 1/4 cup milk
- 1/2 cup parmesan cheese, shredded
- 2 tsp dried parsley, garnish
Instructions
- Preheat oven to 375 degrees. Grease a 9 x 13 baking dish and set aside.
- Scrub potatoes clean. Cut potatoes using a sharp knife or a mandolin into 1/4" thick slices. Place in a large bowl of water.
- In a large skillet, heat 2 TBS cooking oil over medium high heat. Add onion and cook until softened. Break in ground beef and cook until beef is no longer pink. Drain excess grease out.
- Stir in garlic, salt, pepper, Italian seasoning, and paprika. Turn off heat.
- Layer 1/3 potato slices in prepared baking dish overlapping in one layer. Spread 1/3 of the ground beef mixture evenly over the potatoes. Sprinkle 1/3 of the shredded cheese over the ground beef.
- Repeat with layers 2 & 3 the same using the remaining potatoes, ground beef, and cheese.
- Mix together in a small bowl the beef broth and milk. Pour evenly over the casserole.
- Cover casserole dish tightly with foil. Bake in preheated oven for 1 hour. Remove foil and sprinkle the casserole with parmesan cheese. Place back in oven uncovered and bake for 15 or so minutes until potatoes are tender and cheese has melted and is golden brown.
- Sprinkle with dried parsley. Let sit for 5 minutes before serving.
“Sweet Pepper” Carrots – Easter Appetizer
“Sweet Pepper” Carrots – Easter Appetizer
Equipment
- cutting board & small sharp knife
- medium mixing bowl
- fork
Ingredients
- 6-8 orange & dark yellow sweet peppers
- 1 pkg green onion & chive Boursin Cheese
- 3 TBS sour cream
- 6 sprigs fresh dill
Instructions
- Wash and dry sweet peppers. Cut peppers in half lengthwise. Cut off top stem. Remove seeds and membrane. Set peppers on platter.
- In medium bowl mix together Boursin cheese and sour cream. Fill each half of sweet pepper with mixture. Try to keep edges of pepper clean.NOTE: instead of making this mixture you can also use a spreadable dip from refrigerated section of store like a ranch, french onion, or other favorite that would taste good in a sweet pepper.
- Place stem of fresh dill into large top of pepper through the mixture to mimic a carrot top. Serve up on a platter.
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