Bret made a wonderful brisket in December and I froze half of it since we can’t eat that much meat before it goes south. This Beef Potato Bake originally called for ground beef, but I really wanted to use that tasty brisket. It has the basics – beef, onion, potatoes, cheese, so I knew it would make a quick, hearty lunch.
I haven’t cooked with canned cream of mushroom soup in a long time. It seems like everything from my early cooking years had some sort of cream soup in it – mainly because it made a good gravy. After looking at the ingredients (wow – that sodium!), I put it aside for years and make most everything from scratch. This recipe, though, blends the soup nicely with the other ingredients and makes a nice creamy binder for the meat and potatoes.
Bret and I both had two helpings, so I guess it was a successful new recipe! Besides slicing the potatoes, it was a fairly quick throw-together dish. Since it uses on-hand ingredients, I’ll keep this recipe handy to make with ground beef or leftover brisket.
Beef Potato Bake
***1/2 Very good, hearty dish for a quick meal. Add peas, or celery, or whatever you like.
1 tsp. oil
1/2 onion, chopped
1/2 lb. cooked brisket, chopped
1 can cream of mushroom soup
1/2 C. chicken broth
1/4 C. milk
1/2 C. shredded mozzarella cheese
1/2 tsp. garlic salt
1/2 tsp. regular or smoked paprika
1/2 tsp. ground pepper
3 C. thinly sliced potatoes (2 to 3 large baking potatoes)
1 C. shredded cheddar/Monterrey Jack blend cheese
Preheat oven to 350 degrees. In a small pan, saute the onions in the oil til almost tender. Add the brisket and stir till warm. Set aside.
In a large bowl, mix the soup, broth, milk, mozzarella cheese, garlic salt, paprika and pepper until well blended.
Lightly spray a casserole dish and place an overlapping layer of potatoes on the bottom of it (half of the potatoes). Pour half of the soup mixture over the potatoes, then half of the brisket/onion mixture over the soup layer. Sprinkle half of the cheese over that layer. Repeat with the rest of the potato, soup, brisket, cheese. Cover the dish with lightly sprayed aluminum foil (so the cheese won’t stick to it) and cook for 1 hour. Remove the aluminum foil and cook for an additional 15-20 minutes, until potatoes are tender. Let cool at least 15 minutes before serving – it will firm up some.
Tips and Stuff
You could use ground beef instead of cooked brisket. Just brown the beef with the onions (without adding the oil) and drain the grease.