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.
Broccoli Gratin
Broccoli Gratin
Equipment
- small skillet with spatula
- medium sauce pan with whisk
- cutting board & sharp knife
- 8 x 8 baking dish
Ingredients
- 6 cups fresh broccoli florets, rinsed & cut into bite size pieces
- 5 TBS butter DIVIDED
- 3 TBS all purpose flour
- 1 1/2 cups milk
- 1/2 cup original bread crumbs
- 8 oz cheddar cheese, shredded
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
Instructions
- Preheat oven to 450 degrees. Brush 1 TBS butter onto the sides, bottom, and corners of an 8 x 8 baking dish.
- In a large pot of boiling water, steam broccoli for 5 minutes and drain. Place drained broccoli into prepared 8 x 8 baking dish.
- In a small skillet heat 1 TBS butter. Stir in bread crumbs for a few minutes until toasty. Turn off heat and remove from burner.
- In medium sauce pan over medium heat melt 3 TBS butter. Add in flour and whisk for 1 minute. Gradually whisk in milk and season with salt, black pepper, garlic powder, and onion powder. Give a taste to adjust seasonings, if needed. Allow to simmer a few minutes until thickened.
- Sprinkle 4oz cheddar cheese evenly over broccoli. Pour white sauce over cheese. Sprinkle with remaining 4oz cheddar cheese. Top with toasted bread crumbs.
- Bake in preheated oven for 20 minutes.
Classic Streusel Coffee Cake
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