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.
Squash Fritters (Croquettes)
Squash Fritters (Croquettes)
Equipment
- 1 large deep skillet
- 1 box shredder
- 1 large bowl
- 1 paper towel lined plate
- 1 pie plate dish
Ingredients
- 4 large yellow squash
- 2 green onions, sliced thinly
- 2 large eggs
- 1 cup self rising flour
- 1/4 cup parmesan cheese
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp ceyenne pepper (optional)
- vegetable oil
- butter
- 1 cup panko breadcrumbs
Instructions
- Using a box shredded, shred the squash and squeeze out any excess liquid. Place shredded squash into a large bowl.
- To the shredded squash add diced green onion and eggs to combine.
- Add the dry ingredients (flour, parmesan, salt, black pepper, garlic powder, cumin, and cayenne). Mix well to combine.
- Pour panko crumbs into pie plate. Using a 2 inch ice cream scoop, scoop out squash batter and place 4 into pie plate on top of panko. Sprinkle more panko on top and flatten.
- In a large deep skillet heat 2 TBS oil & 1 TBS butter until it sizzles over medium high heat. Place squash fritters into hot oil and allow to cook for 3 minutes until golden brown on bottom. Flip fritters over and cook another 2-3 minutes until fritters are golden brown on bottom.
- Once fritters are golden brown and cooked through, remove fritters to a paper towel lined plate to drain excess grease. Prepare these in batches. Add additional oil & butter to keep skillet from drying out. Enjoy.
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POPCORN BALLS
Print POPCORN BALLS The perfect treat for Christmas, Holiday, or Special Occasion. Course candy, holiday foodCuisine American Author Catherine’s Plates Equipmentlarge pot (4.5 qt +) with lidmeasuring spoons & cupslarge mixing bowlslarge...
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Print Squash Fritters (Croquettes) A delicious summer time side dish using yellow squash. Crispy edges and a smooth middle. Course Side DishCuisine American Author Catherine’s Plates Equipment1 large deep skillet1 box shredder1 large bowl1 paper towel lined...
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