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1-1/4 lb ground beef, chicken or turkey
1 medium yellow onion, peeled & thinly sliced
8 oz fresh mushrooms, trimmed & sliced
1/2 tsp garlic powder
1 tsp cayenne
3 baking potatoes, peeled & thinly sliced
3 Tb cornstarch
3 Tb cold water
1-1/2 C 2% milk
non-stick cooking spray
1/4 C grated cheddar cheese
1/4 C grated Montery Jack cheese
1 C lite sour cream

1. Crumble ground meat in skillet with onion & mushrooms. Sprinkle with garlic powder & cayenne. Sauté until meat is brown and onions limp. Remove from heat.
2. Microwave the potatoes in a covered microwave-safe dish on high for 2 minutes.
3. Mix cornstarch with cold water, stirring to mix thoroughly & remove lumps.
4. Add cornstarch mixture to milk & mix thoroughly.
5. Coat a 2 qt. casserole with non-stick cooking spary. Put meat mixture in the casserole. Pour milk mixture over meat mixture. Sprinkle cheddar & Monterey Jack cheeses over the top of the casserole. Bake at 350 degrees for 30 minutes, or until top is nicely browned.
6. Add a dollop of sour cream to the top of the casserole before serving. Make additional sour cream available at the table.

Serves 6 to 8.

Note: This recipe is tweaked from Leprechaun Casserole at Sunny Gardens.

Note: I have no idea why it's called Leprechaun Casserole.

Note: The illustration shows the recipe made with ground turkey.