We had this last night and it is delicious! I doubled the recipe and put the extra 9×13 in the freezer or an easy dinner after the baby arrives. The recipe below makes one 9×13.
- 2 pounds of potatoes
- 1/2 cup cream
- 3 tablespoons butter
- 3 cups sharp cheddar, shredded
- 1 1/2 pounds ground beef (or shredded chicken)
- 1 large onion
- 1 cup thin carrot slices
- 4 to 6 ounces mixed mushrooms, chopped
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup beef broth (or chicken broth)
- 2 teaspoon worcestershire sauce
- 1 cup frozen corn
- 1 cup frozen peas
- Boil the potatoes in salted water until soft. Drain and add the cream, butter and half of the cheddar cheese. Mash and add salt and pepper to taste.
- In a large pan, brown the beef and then set aside (If using chicken, cook and shred). In some butter or olive oil, saute the onions and carrots until soft, then add the mushrooms.
- In a small saucepan, whisk the 2 tablespoons butter and 2 tablespoons flour over medium heat for about 2 minutes. Add the broth and worcestershire and cook, whisking, for 1 minute.
- Add the sauce and meat to the veggies, and add the frozen corn and peas.
- In a greased 9×13, put the meat and veggie mix, then top with the mashed potatoes. sprinkle on the rest of the cheddar and broil.
- Line the 9×13 with parchment paper, then proceed with all steps except broiling.
- Put the pan in the freezer until frozen solid.
- Lift out of the pan using the edges of the parchment and wrap in plastic wrap and/or freezer paper. Label and return to the freezer.
- To cook a frozen casserole, unwrap the plastic wrap and parchment paper and place the casserole into a 9×13. Put into a cold oven and turn oven to 350 degrees. Once oven reaches temperature, bake for 30 minutes, covering with foil if cheese is getting too brown. Check the internal temperature to make sure that the center is hot (at least 160 degrees), then leave foil off and broil, if cheese has not browned.