 |
Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
This is an adaptation of Budget Stretcher Beef and Potato Casserole ... I like to think I've changed it enough to warrant a recipe page for it for other people to enjoy :-) It's a very easy and budget-friendly dish to serve, and it's one of the only meals I serve where there are no leftovers for breakfast the next day! The potatoes can be peeled, or left with the skin on, I personally prefer them with the skin on :-). Ingredients:
500 g beef mince (ground beef) |
4 medium potatoes |
1 large onion |
3 garlic cloves, sliced and diced |
1 (420 g) can condensed cream of chicken soup |
1 (420 g) can condensed beef and vegetable soup |
1 cup grated tasty cheese |
1/2 cup breadcrumbs |
1 teaspoon salt |
1 teaspoon pepper |
1 beef stock, cube |
Directions:
1. Chop the potatoes into 1inch pieces and boil in salted water until perfectly cooked.
2. Chop the onion into chunks and cook for a couple of minutes along with the garlic, add the mince and salt-and-pepper and beefstock cube - Stir frequently until the mince is cooked.
3. While the potatoes are boiling and the mince is cooking, mix the two soups together in a microwaveable bowl and microwave on high (occasionally mixing) until hot - Do not dilute (alternatively, if you have a large enough frying-pan, you can pour the soups in with the mince when the mince is cooked and simmer for 5 or so minutes and then add the potatoes and pour into the casserole dish).
4. When the potatoes and mince and soups are all ready, mix it ALL together and pour into a casserole dish.
5. Cover the top with the grated cheese and pop into the oven at 200 degrees Celcius for 10-15minutes (until the cheese is ~just~ going on that browning stage).
6. When the cheese is going on brown, sprinkle with the breadcrumbs and return to the oven for another approximate 5 minutes.
7. Serve and enjoy :-).
|
|