Ingredients
Method
- Preheat oven to 400 degrees F (200 degrees C).
- Dice the onion.
- Slice the potatoes 1/4 inch thick (I use a mandolin). Slice 4 and if you need more, slice more.
- Slice the carrots 1/4 inch thick.
- Rinse the frozen vegetables in a colander.
- Brown the ground beef in a skillet with the onion. Season with salt and pepper.
- Add the soup.
- In a 2 quart casserole dish, put a little bit of the meat mixture in the bottom, like a spoonful, just to have a surface on which to start the first layer. Or, spray with a little bit of olive oil spray. You're just trying to keep the potatoes from sticking.
- Lay a single layer of potato slices. (I put a little salt and pepper over the potatoes; I like the pepper kick.)
- Top with half the vegetables.
- Top with half the meat.
- Layer another layer of potato slices (again, with a little salt and pepper). Top with the remaining vegetables.
- Top with the remaining meat.
- Cover with a lid or cover tightly with aluminum foil.
- Bake for about an hour. You want to be able to stick a steak knife into the casserole and meet no resistance from uncooked potatoes. Sometimes that takes an hour, sometimes it's 15 minutes more; it just depends on your potatoes, the moisture content, and so on.
- Serve. This is SO yummy and SO hearty.
Nutrition
Notes
You can use frozen mixed vegetables to make this. I don't like frozen mixed vegetables, personally; something is off about the taste to me, so I use separate vegetables and bring them together. Serve it with a tossed salad and a fresh baked loaf of French Bread for the perfect meal.