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Leprechaun Casserole
Serving suggestion for Leprechaun Casserole
(A higher resolution uncropped version
of this photograph is available
from my portfolio at
iStockphoto.)
   Ingredients

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

Instructions
  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.
Notes
  • This recipe is tweaked from Leprechaun Casserole at Sunny Gardens.
  • I have no idea why it's called Leprechaun Casserole.
  • The illustration shows the recipe made with ground turkey.
 
       
                   
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