“Comfort Food” Casserole
an original recipe by Patricia Cummings
Step 1
Peel and cut 6 large carrots into slices.
Cover pan and boil carrots until they are tender.
Step 2
In a large skillet, brown 1 pound of ground chuck hamburger and cook until the meat is well done. Drain in a colander.
Step 3
Slice one large onion. Add a little bit of extra virgin olive oil to a hot skillet and cook onions until they are transparent.
Step 4
In a bowl, mix together the cooked meat, the onions, and 1 small can of mushrooms. Temporarily, set the bowl in the refrigerator.
Step 5
Peel 6 large potatoes and cut them into chunks. Cover with cold water. Bring water to a boil and cook potatoes until tender. Drain in a colander. Return potatoes to cooking pot and add 1 Tablespoon butter and about 1/4 cup of milk, Mash potatoes and then cover them and set them aside for now.
Step 6
Make a cheesy white sauce, as follows:
Melt 2 Tablespoons of butter in a skillet.
Make a “roux” by stirring in 2 Tablespoons of all-purpose flour.
Slowly pour in 1 1/2 cups of milk, stirring as you do so.
Continue stirring until the sauce is thickened.
Add two “shakes” of black pepper.
Turn heat to “low,” add 1 1/2 cups of shredded cheddar cheese, stirring until almost melted. Remove from heat source.
Step 7 – Assembly
Spray the bottom of a large (9 x 13) casserole dish with cooking spray.
Add enough sauce to cover bottom.
Place cooked carrots over the sauce.
Add hamburger mixture on top of the carrots.
Pour the rest of the cheesy sauce over the assembled ingredients.
Add the final layer of mashed potatoes, distributing them evenly and to the edges of the dish.
Bake at 350°, covered with aluminum foil for 30 minutes. Remove foil and continue cooking for
10 additional minutes or until the casserole “bubbles” around the edges. Smoked Paprika and a little bit of salt
will enhance the flavor. Serve with a tossed salad.
Bon apetit!
