Midwestern Lasagna
Savory Beef & Potato Au Gratin
Ingredients:
1 lb Ground Beef
1 Onion, diced
2 Garlic cloves, minced
2 tbsp Worcestershire Sauce
Salt & Pepper, to taste
1/2 tsp Thyme
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
Red Pepper Flakes, to taste
1 can Cream of Mushroom Soup
1/2 cup Fried Onions
4-6 Red Potatoes, thinly sliced on a mandolin or the slicing side of a box grater/food processor
8 oz Shredded Cheddar Cheese, shredded
Instructions:
Preheat oven to 375°C.
Brown ground beef and break up as it cooks. Drain any excessive fat from meat and return to the pan.
Add onion and garlic and sauté until softened.
Add Worcestershire sauce, salt & pepper, thyme, garlic powder, onion powder, red pepper flakes, cream of mushroom soup and fried onions.
Grease or spray the bottom of a 2 quart casserole dish. Add a layer of sliced potatoes and season with salt and pepper (you can also sprinkle garlic and onion powder, if you would like). Top with 1/3 of the beef mixture and 1/3 of the cheese. Repeat twice for a total of 3 layers, ending with cheese.
Cover with foil (spray with nonstick spray first so it doesn’t stick to cheese) and bake for 45 minutes - 1 hour, until potatoes can easily be pierced with a fork or tip of a knife.
Remove foil and return to the oven until browned. You can turn the oven to broil and do this quickly.
Ground beef is browned, so in go onions and garlic.
Onions are translucent, so stir in cream of mushroom soup, spices, and Worcestershire sauce.
Potato layer, seasoned with salt and pepper.
Beef mixture covered with cheese.
Covered in foil and ready for the oven!
Melted cheese, fresh out of the oven. Let sit for about 10 minutes before digging in.
