1 pound ground chicken, ground turkey, ground beef, ground pork, or, ground sausage
3-4 cups potatoes, cleaned, peeled and cut into thin slices,
2 cups mushrooms, fresh, sliced
1 medium onion, sliced
1 Tablespoon garlic, minced
1 Tablespoon Worcestershire sauce
2 cans (10 ¾ oz) condensed cream of mushroom, celery or chicken soup
½ cup vegetable, chicken or beef broth
1 cup heavy cream
1 Tablespoon paprika
½ teaspoon pepper
You may want to add some salt, but I don’t because many of the ingredients are salty.
2 cups Colby Jack or Sharp Cheddar cheese, shredded
¾ cup parmesan cheese, grated (not the green shaker can)
1 ½ cup crispy fried onions
You may want to add some salt, but I don’t because many of the ingredients are salty.
Preheat your oven to 350 degrees and prepare a 13x9 inch
baking pan with cooking spray.
Prepare your potatoes.
In a large skillet sauté onions, mushrooms and garlic in olive oil.
Add ground meat and cook until no longer pink. Add Worcestershire sauce during the cooking. Drain if necessary. Set aside.
In a medium bowl, combine soup, broth, cream, paprika, salt and pepper with a whisk.
Put a layer of about half of the potatoes across the bottom of prepared pan. They can overlap and should touch. Cover the entire bottom of the pan.
Next, pour about half of the soup mixture over top of the potatoes.
Then sprinkle half the meat mixture and top with half the cheese.
Another layer of potatoes.
Remaining soup mixture.
Remaining meat and then crispy fried onions.
Lastly add your cheeses.
Cover with lightly sprayed aluminum foil or lid and bake for 90 minutes or until the potatoes are fork tender. Make sure to coat your lid or tinfoil in cooking spray so the cheeses do not stick to it.
Remove cover and bake 15 more minutes if making a strata. If you just want casserole, you stop cooking here.
Allow to rest for 10 to 15 minutes before slicing and serving.
Serve and enjoy!
1 Tablespoon paprika
½ teaspoon pepper
You may want to add some salt, but I don’t because many of the ingredients are salty.
2 cups Colby Jack or Sharp Cheddar cheese, shredded
¾ cup parmesan cheese, grated (not the green shaker can)
1 ½ cup crispy fried onions
You may want to add some salt, but I don’t because many of the ingredients are salty.
Prepare your potatoes.
In a large skillet sauté onions, mushrooms and garlic in olive oil.
Add ground meat and cook until no longer pink. Add Worcestershire sauce during the cooking. Drain if necessary. Set aside.
In a medium bowl, combine soup, broth, cream, paprika, salt and pepper with a whisk.
Put a layer of about half of the potatoes across the bottom of prepared pan. They can overlap and should touch. Cover the entire bottom of the pan.
Next, pour about half of the soup mixture over top of the potatoes.
Then sprinkle half the meat mixture and top with half the cheese.
Another layer of potatoes.
Remaining soup mixture.
Remaining meat and then crispy fried onions.
Lastly add your cheeses.
Cover with lightly sprayed aluminum foil or lid and bake for 90 minutes or until the potatoes are fork tender. Make sure to coat your lid or tinfoil in cooking spray so the cheeses do not stick to it.
Remove cover and bake 15 more minutes if making a strata. If you just want casserole, you stop cooking here.
Allow to rest for 10 to 15 minutes before slicing and serving.
Serve and enjoy!
NOTE: For a change of taste, try shredded Pepper Jack cheese instead of cheddar/Colby Jack.
