The Seasoned MomShipwreck Casserole
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Ingredients
Serves 8- 1 ½ lbs. (about 3 medium) russet potatoes, (peeled and thinly sliced (less than ¼-inch thick))
- 1 cup crushed Corn Flakes cereal mixed with 1 tablespoon melted salted butter
- 1 small onion, (diced (about 1 cup total))
- ¼ teaspoon dried oregano
- 2 (10.75 ounce) cans condensed tomato soup, (not diluted)
- 2 cloves garlic, (minced (about 2 teaspoons))
- Pinch of cayenne pepper
- 1 (16 ounce) can kidney beans, (drained and rinsed)
- 1 ½ lbs. ground beef
- 4 slices bacon, (cooked and crumbled)
- 1 cup grated sharp cheddar cheese
- 1 teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon kosher salt, (plus more to taste)
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Steps
- Step 1
Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with nonstick cooking spray; set aside. In a large skillet over medium-high heat, cook the beef, onion and garlic until the beef is no longer pink; drain. Stir in the chili powder, salt, oregano, cumin, and cayenne.
- Step 2
In the prepared baking dish, layer half of the potatoes to cover the bottom of the pan (overlapping some is fine). Season the potatoes with a little bit of salt and pepper. Top with half of the beef mixture, half of the beans, and half of the bacon. Pour one can of soup over top. Repeat the layers once more, starting with the potatoes (seasoned with salt and pepper), then beef, beans, bacon, and soup.
- Step 3
Cover the dish with foil and bake for 1 hour. Remove the foil, sprinkle the cheese and buttered Corn Flakes on top, and return the dish to the oven, uncovered, for about 10 to 15 more minutes, or until the filling is hot, the cheese melts, and the potatoes are tender. Garnish with fresh parsley just before serving.
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Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with nonstick cooking spray; set aside. In a large skillet over medium-high heat, cook the beef, onion and garlic until the beef is no longer pink; drain. Stir in the chili powder, salt, oregano, cumin, and cayenne.
Source: The Seasoned Mom
