I’ve always thought of “casserole” as a some sort of cooking container/apparatus. It’s not until I got an interest in cooking when I realized that it also pertains to a huge assortment of dishes with the common denominator being “cooked slowly in an oven”.
This recipe is placed in a Pyrex dish and cooks 20 minutes in the oven. Neither fills the above requirement but I will still call it a “casserole”… because I can.
This is one of those dishes that is so rich and creamy that it immediately fills you with guilt if you count your calories. I have made peace with my body so I don’t care much about that. But of a dish that wreaks havoc with your arteries, this dish does wonders to your psyche. Let me break that down to you: sweet and tangy, ground beef, herbed cheese and potatoes. That is the trifecta of comfort food.
Ideally, I should be using whipping cream instead of 2% milk. But since I didn’t do a triathlon today, there is really no need for that. I can live with the less rich quality of low fat milk…
If there is one certainty in cooking, it is the fact that any liquid added to cooked flour in butter, IT WILL THICKEN.
I forgot to take pictures of the potatoes, so lets just conjure an image of peeled red potatoes, cut in half inch scallop, boiling gloriously for 12 min, drained, then arranged in a baking dish.
And just like that, the ultimate comfort food is created. Beans devoured this as soon as he got back from school. Ah, to be 14 and skinny, with a metabolism that doesn’t quit….