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Beef Cordon Bleu Casserole
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A crowd pleaser; seasoned beef, potatoes and cheese.

C. Reid

Serves/Makes:6 or more

  • 1-1/2 lbs (.7 kg). ground round beef
  • 1 large yellow onion, diced
  • 1 clove garlic, diced
  • 3 large russet potatoes, peeled and chopped
  • 1-1/2 cups (350 ml) milk
  • 1/4 lb (.1 kg). butter, divided
  • 2 tbsp (30 ml) white vinegar
  • 1 cup (225 ml) yellow cheese, shredded
  • salt and pepper to taste
  • In a large skillet saute beef, onion, garlic and vinegar (this is the secret) until browned; drain.
  • Meanwhile boil potatoes in salted water just covering them until done, about ten minutes; drain and add milk and half of the butter.
  • Salt and pepper to taste.
  • Whip or mash until smooth.
  • Grease a casserole dish and spread meat/onion mixture.
  • Pour potatoes on top and dab with remaining butter.
  • Top with shredded cheese.
  • Bake at 375 degrees (200 C.) for fifteen minutes.
The vinegar actually gives the ground beef a sweet flavor. Try it!

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