Kay’s “Company’s Coming” Layered Potato Casserole

I remember my mom making this whenever we had company for dinner. This is the perfect “company’s coming” type of dish. It has your meat, starch, and vegetables all rolled into one casserole dish. It’s hearty, delicious, and different from the standard lasagna or baked chicken that are easy fall backs for entertaining. You can prepare it, put it in the oven, and get your kitchen cleaned up in time for company to arrive. Serve it with a tossed salad and a fresh baked loaf of French Bread, and you have the perfect meal.

1 lb. ground beef
1 medium onion
1 tsp Kosher salt
½ tsp fresh ground black pepper
1 recipe Homemade Cream of Mushroom Soup (or 1 can condensed soup and 1 can’s worth of whole milk)
6 medium potatoes (or 4 large) — Slice 4 and if you need more, slice more
½ cup frozen peas
2 carrots (depending on size)
½ cup fresh or frozen corn
½ cup frozen green beans

sharp knife and cutting board (or a mandolin and an onion chopper)
measuring cup
skillet/wooden spoon
2 quart casserole dish with lid (with no lid, using aluminum foil)
Colander

Preheat oven to 400° degrees F (200° degrees C)

Dice onion.

Slice potatoes to ¼-inch thick (I use a mandolin)

Slice carrots to ¼-inch thick (I use a mandolin)

Rinse frozen vegetables in colander.

Brown ground beef in skillet with onion. Season with salt and pepper.

Add the soup.

In your casserole dish, put a little bit of the meat mixture in the bottom – like a spoonful — just to have a surface on which to start the first layer. Or, spray with a little bit of olive oil spray. You’re just trying to keep the potatoes from sticking.

Lay a single layer of potato slices. (I put a little salt and pepper over the potatoes — I like the pepper kick.)

Top with half the vegetables.

Top with half the meat.

Layer another layer of potato slices (again, I put a little salt and a little pepper on the potatoes). Top with the remaining vegetables.

Top with the remaining meat.

Cover with lid or cover tightly with aluminum foil.

Bake at 400° degrees F (200° degrees C) for about an hour. You want to be able to stick like a steak knife into the casserole and meet no resistance from uncooked potatoes. Sometimes that takes an hour, sometimes it’s 15 minutes more — just depends on your potatoes, the moisture content, etc.

Serve. This is SO yummy and SO hearty.

6 servings

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High in phosphorus High in potassium High in selenium Very high in vitamin A High in vitamin B6 High in vitamin C
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You can use frozen mixed vegetables to make this. I don’t like frozen mixed vegetables, personally. Something is off about the taste to me, so I use separate vegetables and bring them together.

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee

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