Since some people wanted my recipe for last week’s pizza potato casserole, here it is. Though I don’t cook with measurements (unless it’s baking where the amount of flour, baking soda, etc. actually matters), so it’s all estimated. Plus, I wasn’t entirely happy with the results. I’m not normally a fan of canned soups (unless I don’t feel like cooking), and I’m not sure what else I could use to smooth out the acid of the tomato sauce. More herbs, maybe?
Has anyone else made a similar dish before? How did you make it?
Pizza Potato Casserole:
Brown beef (I used ground sirloin–Ami and other UKers, you call it mincemeat–but you can use whatever you like, or even meat substitute) in a skillet, along with minced onion, green onion, garlic, salt, pepper, and chili/cayenne pepper. (A dash of your favorite hot sauce would work, too.) I used about 3/4 of a pound of meat, but I’m stingy with meat. You can do a pound, more or less.
Once the meat is browned, dump in tomato sauce (I used two small cans, I think around 10 ounces each), your favorite nacho cheese sauce (I used fiesta nacho cheese canned soup), chopped tomatoes, oregano, basil, and other Italian-type seasonings. Simmer, covered, for about ten minutes. (Or simmer while washing your prep dishes and until you remember to check the meat-sauce mixture. Hey, I’m telling you how I did it. 😀 I might as well be honest.) You may want to add a bit of brown sugar to soften the acidic taste of the tomato sauce. I didn’t try it this time, but it might help. I added some hot sauce here because I like a bit of kick to my food. 🙂 I used Louisiana Hot Sauce because it’s mild and doesn’t overpower other flavors.
Peel and cut potatoes into thin slices. Lay them on the bottom of a 9×13 pan. (I did not peel my potatoes because they were red ones that are yummy with their skins on, but the flavor was a distraction from the pizza stuff. If I were to do it again, I’d use white or gold potatoes with peelings removed.) I’m not sure how many potatoes I used, but use enough to make a fairly thick layer (think of this as your pizza crust).
Spread the meat-sauce mixture evenly on top of the potatoes. Sprinkle shredded cheese on top. Add pepperoni slices and/or whatever vegetables you like–green peppers or mushrooms, perhaps. Cover pan and bake at 350 degrees for 30-60 minutes. Remove the cover for the last 10 minutes and switch the oven to broil.
If you have suggestions for improvement, please add them in the comments. This was my first time making this dish in many years, and I’m afraid I’ve gotten a bit rusty. I’d make it again to try the improvements, but in all honesty I’m thoroughly sick of the dish after eating leftovers for four days. 😀 I made two loaves of bread last night (onion and sesame), and I also made some 15-bean soup. I recently discovered the 15-bean soup packages, and they are ridiculously yummy and cheap. Who ever would have thought to add lemon juice to a bean soup? Not me. 😀
Tentative menu for this week: salsa chicken with rice, mahi-mahi poached in coconut milk with ginger and asparagus, and beef stew. What will you be eating this week?