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.
Spinach Stuffing Balls
Spinach Stuffing Appetizers
Equipment
- large mixing bowl
- 1 1/2 inch scoop
- large sheet pan, lined
Ingredients
- 2 (10oz) boxes frozen chopped spinach, thawed and drained well
- 4 cups dry herb stuffing mix (I use Pepperidge Farm)
- 1 medium yellow onion, minced or diced small
- 6 large eggs
- 1/2 cup melted butter
- 1/2 cup parmesan cheese, shredded
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
Instructions
- Place all ingredients into a large mixing bowl and mix well to combine.
- Form 1 1/2 inch firm balls and place onto a lined baking sheet.
- Bake in 350 degree preheated oven for 20 minutes, turning over the spinach balls halfway through cooking time.
- Serve with onion dip, salsa, marinara sauce or ranch dressing.
Lemon Snowdrops Cookie
Print Lemon Snowdrops Cookie Buttery Lemon Filling Sandwiched Between 2 crispy butter cookie rounds. Course Baking, DessertCuisine American Author Catherine’s Plates Equipmentstand mixer with paddle attachment & bowlmeasuring cups & spoons2 large sheets...
Lemon Snowdrops Cookie
Print Lemon Snowdrops Cookie Buttery Lemon Filling Sandwiched Between 2 crispy butter cookie rounds. Course Baking, DessertCuisine American Author Catherine’s Plates Equipmentstand mixer with paddle attachment & bowlmeasuring cups & spoons2 large sheets...
Lemon Snowdrops Cookie
Print Lemon Snowdrops Cookie Buttery Lemon Filling Sandwiched Between 2 crispy butter cookie rounds. Course Baking, DessertCuisine American Author Catherine’s Plates Equipmentstand mixer with paddle attachment & bowlmeasuring cups & spoons2 large sheets...
Spinach Stuffing Balls
Print Spinach Stuffing Appetizers A perfect holiday or game day bite. An appetizer using stuffing, spinach and delicious flavors. Course AppetizerCuisine American Author Catherine’s Plates Equipmentlarge mixing bowl1 1/2 inch scooplarge sheet pan, lined...
Lemon Snowdrops Cookie
Print Lemon Snowdrops Cookie Buttery Lemon Filling Sandwiched Between 2 crispy butter cookie rounds. Course Baking, DessertCuisine American Author Catherine’s Plates Equipmentstand mixer with paddle attachment & bowlmeasuring cups & spoons2 large sheets...
