Sunday, March 9, 2008

Recipe Alert: Beef 'N Potato Bake

Our blog name isn't really about the content of our blog. It's a reference to the composition of our family bookshelves: Ken's commentaries and Kim's cookbooks. It means that this blog is a little bit Kim and a little bit Ken.

I do want to post a recipe today, though. Two weeks ago we shared a delicious potluck lunch with our Adult Bible Fellowship group at church. I brought an old family favorite, Beef 'N Potato Bake. Several families said they liked it and wanted the recipe, so this one's for my ABF friends:

Beef 'N Potato Bake

4 cups Southern Style frozen
hash brown potatoes
3 tablespoons vegetable oil
1/8 teaspoon black pepper
1/2 lb. ground beef
1 packet powdered Brown Gravy Mix

1 cup water
½ teaspoon garlic salt
1 10 oz. pkg frozen mixed vegetables (green beans, lima beans, carrots, corn, peas)
1 cup shredded cheddar cheese
1 can French’s Fried Onions

Heat oven to 400 F. In a 9 x 13 in. baking dish, combine potatoes, oil and pepper. Press mixture across bottom of pan. Bake, uncovered, at 400 F. for 15 minutes. Meanwhile, in skillet, brown beef and drain fat. Stir in gravy mix, water and garlic salt; bring to a boil. Add mixed vegetables. Reduce heat to medium and cook 5 minutes. Stir in ½ cup cheese and ½ can fried onions. Spoon over baked hash browns. (The casserole can easily be covered and frozen at this point and baked at a later date.) Bake, uncovered, at 350 F. for 15 minutes (30 minutes if frozen). Sprinkle with remaining cheese and fried onions. Bake 5 minutes longer. Makes 6 generous servings.

I make this one so often I could probably do it in my sleep. We had it yesterday, in fact, and finished the leftovers tonight. We had this a lot growing up, so it's a comfort food for me. Hope you like it!

1 comment:

Mandy said...

Hi! I am one of Kacie's friends, Mandy. I wanted to tell you I tried this recipe tonight and 4 out of 5 of us loved it! Don't feel bad about the one- he has this weird problem with potatoes- I don't understand it.=)

Anyway, it's going in our cookbook as a keeper!!! Thanks=)