Easy Meat and Potato Casserole
Yield: 6 servings.
Use leftover beef or pork to make this easy casserole.
4 tablespoons butter, divided
1 cup sliced celery
1/2 cup chopped onion
2 tablespoons flour
2 cups milk
1 teaspoon salt
1 teaspoon beef bouillon granules or beef base
1 1/2 cups frozen mixed vegetables or peas and carrots, thawed
1 can (16 ounces) potatoes, drained and sliced, or use 2 cups sliced cooked potatoes
2 cups diced cooked roast beef, ham, or pork
3/4 cup soft bread crumbs
In a heavy skillet, melt 3 tablespoons of the butter. Sauté celery and onion until tender. Blend in flour until smooth. Add milk, salt, and bouillon or base. Cook over low heat, stirring constantly, until thickened and bubbly. Add vegetables, potatoes, and diced meat. Pour mixture into a buttered 1 1/2 quart baking dish. Melt remaining butter; toss with crumbs. Sprinkle the bread crumbs around edge of casserole. Bake at 350° for about 30 minutes, until hot and bubbly.
3 t. butter
3 C. sliced or chopped leeks (you can substitute onions)
3 T. flour
2 qts. water
salt and pepper to taste
4 C. potato chopped
1/2 C. heavy cream
3 T. chopped parsley
Melt butter in a 5 quart pan. Add leeks and cook slowly for 5 minutes without browning. Blend in flour and cook for 2 minutes. Gradually add water, stirring to prevent lumps. Add potatoes, bring to a boil and simmer partially covered 45 minutes. You can prepare ahead to this point if you like. Before serving bring soup to a simmer and stir in cream, parsley and 3 T. more butter.