Category Archives: casserole

Hamburger Potato Casserole – a hearty "man meal"

I made this for dinner tonight, and my husband LOVED it and called it a “hearty man meal.” He ate so much of it, he lay on the floor for a few minutes to recuperate!

1 lb. ground beef
3 large potatoes, peeled and cut into ¼” slices
4 medium carrots, peeled and cut into ¼” rounds
1 medium yellow onion, diced
1/3 cup dry white rice
salt to taste
black pepper to taste
½ tsp crushed red pepper
1/4 tsp cayenne pepper
2 cloves garlic
2 pinches dried rosemary leaves
½ tsp thyme
1 cup allergy friendly spaghetti sauce
1 cup fresh peas (or thawed frozen)

Brown the hamburger and half of the onion with salt, pepper, crushed red pepper, cayenne, and garlic in a skillet and drain off the grease. Combine all ingredients (except peas) in crock pot and stir well. Cover and cook on high for 3-4 hours. Add peas in the last hour.

This recipe was adapted from M. Kaeter’s, “Dinner-a-Day Slow Cooker” cookbook (p.182).

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Tater Not Tot Casserol – A cheaper, healthier twist on the old version

This is a healthier, cheaper and allergy friendly twist on the much-loved tater-tot casserole. It is a recipe I adapted when I realized that tater tots and cream of mushroom soup are chocked full of soy and dairy. My husband loves this, and prefers it to the old version.

3-4 large potatoes, well scrubbed chopped
1 lb hamburger or ground turkey
1 medium onion, diced
Canola oil
½ Tbsp powdered garlic
Italian seasoning
1 bag allergy-safe frozen veggies of choice (mixed veggies works well, but any are fine).

Preheat oven to 375 F. and grease a casserole dish with Canola oil. Chop potatoes into large cubes (about the size of tater tots) and place in casserole dish. Drizzle Canola oil over the potatoes and add spices. Mix well. Cover and bake for 20-30 minutes while you chop onions and brown your hamburger.

Brown your hamburger and onion with salt and pepper. When fully cooked, or almost fully cooked, drain well and distribute over the top of the potatoes.

Layer frozen veggies over the top, recover and bake for 15 to 30 minutes (or until potatoes are tender and vegetables are cooked).

Please note that this is a recipe I have been making for awhile, so the measurements on the seasonings are estimates only. Use your own judgment and personal tastes to season as you see fit!

Variation: if you don’t have an allergy to dairy, during the last 15 minutes, you can uncover and top with shredded cheddar and bake 10 minutes, or until until golden.

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