Potato Lasagna, Otherwise Known as Kitchen Sink Casserole
Potato Lasagna, who knew? This was terrific! Basically, it’s what do you do when you have a bunch of stuff in your freezer and pantry that you need to use? Of course, you make potato Lasagna! Ok, ok, it’s your basic casserole, sort of, but it reminds me of lasagna, minus the tomato sauce and pasta. Here’s how to make it.
- 1 LB ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced (or you could use garlic salt)
- 1 tsp Lawry’s seasoned salt
- 1 can cream of mushroom soup
- 1 can cream style corn
- 1 bag frozen peas
- 4 medium potatoes, sliced thinly
- ten slices colbyjack cheese (I’m sure you could use any cheese you like. I had colbyjack on hand.)
- Brown the ground beef with the onion and a little salt and pepper until the hamburger is no longer pink and the onion is translucent
- Add the garlic, seasoned salt, creamed corn and peas. Simmer just until warm.
- Add cream of mushroom soup.
- Place a layer of potatoes in a casserole dish, then half the meat mixture then 4 slices of cheese.
- Layer again, ending with 6 slices of cheese on top of the casserole.
Cover with foil and bake for 45 minutes at 350 degrees. Uncover and bake 10 additional minutes. Take out of the oven and cool for ten minutes. Serve and enjoy.
Both my husband and son said this dish is a keeper. I was glad to hear that, because basically this is a dump and serve meal that is easy to put together. You do have to plan for some time to bake, so if you want to save time, put it together the night before and then pop it in the oven when you come home from work. We’ll definitely have this dish again. Good thing I have the Kitchen Chicks to remind me how to make it. 🙂