It’s the holiday season. Usually this means holiday gatherings and covered dish dinners, but in 2020 … not so much. Yet I am always gathering ideas and recipes for easy, make-ahead meals for a crowd or a few.
Today I made one I call Philly-Cheese Casserole. You can modify this versatile dish in many ways to suit your tastes. Just follow the basics: Layer potatoes, ground meat, aromatic vegetables, and top with cheese. Bake covered at 350°F for 70-75 minutes.
- 1 pound potatoes, peeled and sliced 1/4”
- 1 pound ground Chuck*
- 1 onion, thinly sliced
- 1 pepper, thinly sliced
- 1 large can diced tomatoes and green chilies, drained
- 8 ounces shredded cheddar cheese
- Salt and pepper
- Optional: parsley for garnish
*Don’t go too lean on the ground meat. The fat content works to flavor the casserole. There is no added fat or liquid in this dish.
- Preheat oven to 350°F.
- In a casserole dish layer potato slices on the bottom. Salt and pepper.
- Add the ground Chuck. Salt and pepper.
- Layer peppers and onions atop the meat. Salt and pepper.
- Spread the canned diced tomatoes.
- Top casserole with the shredded cheese.
- Cover and bake for 75 minutes or until potatoes are tender.
- Remove casserole from oven, uncover, and allow it to cool 10 minutes before serving. Garnish with fresh parsley if desired.
Casseroles like this one can be made ahead a day or even frozen. Just give an extra 5 minutes baking time.