Very much like Shepherd’s pie, this casserole was tasty and filling!
For this you will need:
3 large potatoes
1-1/2 lbs ground beef browned
1/2 cup chopped onion
3/4 cup shredded carrots
1 can (10-3/4 oz.) condensed cream of mushroom soup
3/4 cup milk
1/2 cup sour cream
1-1/2 cups (4 oz.) shredded cheddar cheese
Peel the potatoes and cut into 1/2″ cubes. You should have about 5 or 6 cups. Put the potatoes in a saucepan and cover with water. Bring the potatoes to a boil. reduce the heat to medium-low, cover the pan, and boil for about 4-5 minutes, or until just tender. Drain well and set aside.
Heat the oven to 350°. Lightly butter a 2-1/2-3 quart baking dish.
Using a large skillet, brown your ground beef and chopped onions.cook, stirring frequently, until onions are tender and beef is no longer pink. Drain off the excess fat. Taste and season with salt and pepper, to taste. Transfer the beef and onion mixture to the prepared casserole dish.
Add the diced potatoes and sprinkle with salt and pepper. Sprinkle the shredded carrots over the potatoes.
Combine the soup, sour cream, and milk; stir to blend. Spoon mixture evenly over the top of the casserole.
Cover tightly with foil and bake for 50 minutes, or until the vegetables are tender.
Remove the foil and sprinkle shredded cheese over top of the casserole; bake for about 5 to 10 minutes longer, or until cheese is melted.
My notes: I think that next time I will chop up the shredded carrots. The long pieces of carrots were awkward in this dish.
This dish can be made early in the day and refrigerated until needed. I made it in the morning when there was no one here and then popped it in the oven an hour before supper time.