Six Layer Casserole

Six layer casserole stretches one
pound of ground meat to feed six to eight people without anybody feeling
deprived. Layers of potatoes, onions, carrots, celery and a green veggie are
topped with ground meat and seasoned with herbs and spices. The juices of the
meat intermingle with the vegetables and potatoes.

6 large potatoes
6 carrots
6 stalks celery
1 bunch of greens (chard, kale or spinach)
2 large onions
1 pound ground meat
vegetable oil
1 can condensed cream of mushroom, celery, chicken or tomato soup

Scrub the vegetables and cut into
1/2 inch slices. Coat the bottom of an oven proof skillet or pot with oil.
Layer all the vegetables except the onions into the pot. Sprinkle with onion
and garlic powder, dried parsley, thyme and a pinch of rosemary. Go easy on the
rosemary since it can overpower the other flavors. Salt and pepper to taste.

Crumble the raw ground meat over the
vegetables. Use beef, pork, chicken or turkey or a combo of meats. Cover the
meat with onion slices.

Add 1/2 cup of liquid — broth, beer,
wine or water to the soup and pour over the casserole.

Place in a preheat 450 degree oven.
Wait 15 minutes then lower to 350. Cover.

Bake for one hour until meat is
cooked through and vegetables are soft.

Freshly baked biscuits are great for
mopping up all the gravy.

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