I made this for my husband and myself last night, because the snow we got on the weekend put me in a “comfort-food” mood. Like others, I added extra seasonings to suit our tastes. I sauteed fresh mushrooms and the onions with the meat, and added three crushed garlic cloves and a tablespoon of Minor’s beef broth concentrate. I also covered the casserole for the first hour, which kept it nice and moist and helped the potatoes cook properly. I then removed the lid for 15 minutes, which helped set up the dish nicely. Last, I didn’t add any cheese at all, and didn’t miss it. I felt that cheese would only make it greasy and heavier than I would have been able to stand. Granted, it’s not gourmet, but it was created with kids in mind, after all. It was definitely something I’ll make again when I feel like comfort food.
Wow! A recipe from “yesteryear.” Add some baby carrots and you have what we used to call “College Casserole” – for obvious reasons – you can increase the recipe and feed all your hungry classmates. Also after graduation, you can fix this and feel all your friends who are still looking for jobs – inexpensive and very good! Thanks so much for sharing this. I had forgotten the recipe.
