![]() She reminds me of myself in a lot of ways. Tanya's blog is so warm and inviting, I love everything about it. I found Tanya's site awhile back and I am a daily reader of the Sunday Baker. Congratulations Tanya! I am shining the spotlight on your blog. Today, I am featuring Tanya from Sunday Baker. If you dont know what a blog spotlight is just click here to read all about it. Carefully remove the casserole from the oven and allow it to rest for 15 minutes before serving.It has been a couple months since I have done a Blog Spotlight.Finish it off by broiling it for 3 - 4 minutes (or until the cheese is bubbling and golden brown in some areas). After 1 hour, remove the foil from the dish, and bake for another 15 minutes.Cover the casserole with aluminum foil (make sure that the foil isn’t touching the casserole so that the cheese doesn’t stick to it), and bake for 1 hour. Add the rest of the shredded cheese to the top layer. Repeat this step two more times, creating 3 layers.Sprinkle the potatoes with salt and pepper, then spread 1/3 of the sauce and 1/3 of the ground beef evenly over the potatoes. Lightly grease an 13 x 9 casserole dish and lay 1/3 of the potatoes evenly along the bottom of the pan.Bring sauce to a light boil over medium-high heat for about 1 minute to thicken, then stir in 1 cup of the shredded cheese. Once all the liquid has been added and the sauce is smooth, whisk in the parsley, thyme, salt, and pepper.Continue until all the liquid is incorporated into the sauce. In between each addition of liquid, whisk until the sauce has reached a smooth consistency. In a large bowl (or large liquid measuring cup), mix together the milk and chicken broth, then whisk the liquid into the butter and flour roux, about 1/3 cup at a time at a time. Turn the heat down to medium-low and whisk in the flour (mix until the flour and butter have combined and reached an even texture).Once the butter is melted, add the garlic and saute for about 2 minutes (or until it’s aromatic). Return the skillet to the stove on medium heat, and add the butter.Once it’s finished cooking, remove the beef from the pan, discard any grease, and wipe out the skillet. Heat a large nonstick skillet over medium heat, add the ground beef and onion, and cook until the beef is no longer pink (about 10 minutes).If you like this recipe, be sure to check out our entire beef recipes section! Some reader favorites are: I’d love to hear what you thought of this recipe in the comments or on Instagram! here to pin this recipe for later! Beef Recipes If you’re serving this for the holidays, it would pair so well with Copycat Honey Baked Ham and a delicious homemade Green Bean Casserole with Bacon. If you’re serving it on a weeknight, try lightening it up with a side of Broccoli Cranberry Salad or a simple Tomato Cucumber Salad. This hotdish makes a great comfort food meal, or a perfect side dish for the holidays. If you normally prefer dishes like scalloped potatoes or potatoes au gratin with peeled potatoes, then go ahead and peel your potatoes for this recipe before you slice them. I like the potatoes unpeeled, but a lot of people prefer old-fashioned layered potato casseroles like this with peeled potatoes. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc. When it’s finished baking, broil it until it’s hot, bubbly, and browned. When you’re finished layering the casserole, top it with the remaining cheese and bake covered with aluminum foil. Slice the potatoes, and then begin layering the potatoes with the creamy sauce.Ĭontinue layering the potatoes with the cheesy sauce and ground beef to make a total of three layers. Mix in some of the cheese, then let the sauce simmer for a minute to thicken. When the sauce is silky smooth, stir in the spices. Whisk in the milk and chicken broth, a little bit at a time. Make a roux by melting butter in the skillet, then adding the garlic, and stirring in the flour. (See the recipe card below for the full printable instructions.) While the oven preheats, brown the hamburger meat and saute the onions. For this recipe, you’ll need lean ground beef, butter, onion, garlic, flour, milk, chicken broth, dried thyme leaves, dried parsley, salt, pepper, russet potatoes, and sharp cheddar cheese (you could also use parmesan or Colby-Jack if you prefer). We’re making this recipe without cream of mushroom soup, so we need the ingredients to make our own creamy sauce from scratch.
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