My weekly rendezvous with a tray of mince brought forth a new dish for me, Potato and Mince casserole with an unusual addition of Cream of Chicken soup. The original recipe where I got the idea from also included a can of vegetable soup. I omitted it, and it turned out great. Going on the regular list.
4 medium potatoes, peeled and sliced
1 vegetable stock cube
750 ground beef/lamb
1/2 teaspoon salt
½ tsp ground black pepper
1 tsp BBQ spice
¼ tsp chili flakes
½ tsp time
Aromatic Roast Potato spice
1 onion diced
½ yellow pepper, sliced
¼ tsp fennel seeds
2 cloves garlic, minced
2 tblsp butter
1 tblsp olive oil
1 can cream of chicken soup, undiluted
1 cup grated mozzarella and cheddar cheese (mixed)
Add sliced potatoes to a pot, crumble stock cube over, cover with water and parboil potatoes for 10 minutes.
In a pan heat butter and oil.
Add onion and fennel seeds and fry for 2 minutes.
Add garlic and pepper and sauté till tender.
Add mince and stir with a fork breaking up lumps.
Add the seasoning (except roast potato seasoning) and cook until mince no longer pink.
Remove and stir in the cream of chicken soup and combine.
In a greased baking dish, layer half the potatoes at the bottom, sprinkle with potato seasoning, add the mince then the remainder of the potatoes, sprinkle with potato seasoning.
Cover with foil and bake at 180°C for 1 hour or until potatoes are tender.
Uncover and brown.
Adapted from recipe of Taste of Home
Prepared, tried and tested by: Melanie Kramar
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