Jachtschotel Meat And Potato Casserole Food

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GWEN'S OLD-FASHIONED POTATO-BEEF CASSEROLE



Gwen's Old-Fashioned Potato-Beef Casserole image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

3 pounds red potatoes, peeled and sliced 1/4-inch thick
Salt
Vegetable oil, to coat pan
1 pound lean ground beef
1/2 onion, chopped
4 tablespoons (1/2 stick) butter
1/4 cup all-purpose flour
Black pepper
2 cups milk
2 cups grated sharp Cheddar
1/2 cup unseasoned dry breadcrumbs

Steps:

  • Place the potatoes in a large saucepan with water to cover by 1 inch. Add a generous pinch of salt and cook for 15 minutes, or until tender. Potatoes cook quickly. Test often for tenderness and don't overcook them. Alternatively, cook the potatoes in a pressure cooker for 5 minutes, releasing the pressure immediately to prevent overcooking. Drain the potatoes and arrange them in a 6- by 9- by 2-inch casserole dish.
  • In a large skillet, add a little oil to coat the pan. Combine the beef and onion and cook together over medium heat until the beef is browned and the onion softened, about 10 minutes. Drain excess fat.
  • Preheat the oven to 350 degrees F.
  • Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the milk and continue to stir while cooking over medium heat. When the mixture thickens, season with salt and pepper, then stir in the cheese and browned beef and onions.
  • Pour the ground beef mixture over the potatoes and bake the casserole for 20 minutes, until heated through and bubbling. Sprinkle the breadcrumbs on top of the casserole and bake until the crumbs are toasted, about 5 minutes longer.

COWBOY MEATLOAF AND POTATO CASSEROLE



Cowboy Meatloaf and Potato Casserole image

Provided by Food Network

Time 45m

Yield 6 Servings

Number Of Ingredients 15

1 Pound Lean Ground Beef
3/4 Cup Finely Chopped Onion
1/3 Cup Seasoned Dry Breadcrumbs
1/4 Cup Jack Daniels® Honey Smokehouse Barbecue Sauce
1 Egg, lightly beaten
2 Teaspoons Chili Powder
3/4 Teaspoon Salt
1 Package Ore-Ida® Steam n' Mash Cut Russet Potatoes
2/3 Cup Canned Evaporated Milk
1 Tablespoon Butter
1 Tablespoon Chopped Fresh Flat-Leaf Parsley
1 Teaspoon Garlic Powder
1 Cup Cooked Bacon Crumbles
1/4 Cup Canned Crispy Fried Onions
2/3 Cup Shredded Mexican-style Cheese Blend

Steps:

  • 1.Preheat oven to 375°F. Coat 9x9 baking dish with nonstick cooking spray. In a large bowl, combine beef, onion, breadcrumbs, Barbecue Sauce, egg, chili powder and salt until well mixed. Gently press into bottom of baking dish.
  • 2.Bake uncovered for 20 to 25 minutes, or until cooked through. Remove from oven and carefully pour off any excess fat if needed. Adjust oven temperature to broil and place oven rack 6 to 8 inches from heat source.
  • 3.Meanwhile, microwave Potatoes according to package instructions. In a large bowl, mix together hot Potatoes, milk, butter, parsley and garlic, and mash with a potato masher until smooth. For a smoother consistency, mix with an electric mixer to desired consistency. Stir in bacon and fried onions. Spread evenly on top of beef mixture and sprinkle with cheese.
  • 4.Broil for 3 to 5 minutes, or until cheese is lightly browned. Serve hot with additional Barbecue Sauce if desired.

JACHTSCHOTEL: CENTURIES-OLD DUTCH CASSEROLE RECIPE



Jachtschotel: Centuries-Old Dutch Casserole Recipe image

Relive the ages-old tradition of "Jachtschotel," a centuries-old Dutch dish. It is an amazing casserole with onions, apples, and mashed potatoes. The name translates to "Hunter's casserole," and was originally made with the tough cuts of meats of whatever game they hunted. It was cooked for a few hours with onions and other vegetables and then baked in a casserole with added apples and mashed potatoes. I have updated the recipe to use beef short ribs rather than pheasant or wild boar (though feel free to use them if you like!)

Provided by Toine

Categories     Beef

Time 35m

Number Of Ingredients 27

1 kg Boneless short ribs
2 Onions
2 Carrots
2 Stalks of celery
1 tbsp Dijon mustard
2 Slices of ginger
2 Bay leaves
2 Cloves
30 g All-purpose Flour
25 g Butter
2 tbsp Olive oil
500 ml Beef stock
2 tbsp White wine vinegar
Salt
Pepper
1 kg Potatoes (I use Russet)
1 pinch Freshly grated nutmeg
100 g Butter
Salt
Pepper
3 Tart apples
50 g Butter
50 g Breadcrumbs
Large Dutch oven
Glass baking dish
Potato Masher
Microplane zester / grater

Steps:

  • Making the stew
  • Preheat your oven to 150ºC (300F)
  • Remove the onion skin, and cut it into quarters. Cut each quarter into slices that are approximately 1cm (⅜") thick.
  • Peel the carrots, and cut them into 1cm (⅜") slices.
  • Cut the celery into 1cm (⅜") slices.
  • Cut the beef into 3cm (1¼") cubes.
  • Put the bay leaves, cloves, and ginger slices in a cheesecloth pouch (a bouquet garni ).
  • Season the beef with salt and pepper.
  • Toss the beef in the flour; make sure all the pieces of beef are covered.
  • Heat the butter and olive oil up in a large Dutch oven over medium-high heat.
  • Brown the beef on all sides; make sure to shake off any excess flour before placing the beef in the pot. You may have to do this in two batches, to make sure you don't overcrowd the pan.
  • Remove the beef from the pan, and add the vegetables. Cook them, stirring frequently, until the onions start to take on a light-brown color.
  • Add the beef back in, with the vegetables, and add the stock, mustard, vinegar, and bouquet garni.
  • Put the lid on your pot, then place it in the oven for 2-3 hours, until the meat is fall-apart tender. Check from time to time to make sure the pot doesn't cook dry. If the sauce is still too watery after 2 hours, continue cooking it without a lid.
  • Taste the beef and the sauce, and if necessary add salt and pepper to taste.
  • Making the mashed potatoes
  • Note: Start this when the stew has another hour or so to go. Peel the potatoes, and cut them into cubes.
  • Put them in a pot, and then cover with cold water.
  • Add a generous pinch of salt to the water.
  • Over medium-high heat, bring the water to a boil.
  • Once the water boils, turn down the heat until it simmers. Cover the pan with a lid, and let it simmer until the potatoes are fork-tender (When you insert a fork, it comes out easily).
  • Drain the water into a measuring cup or bowl.
  • Add the butter, and some salt, pepper, and freshly grated nutmeg to the potatoes. Start mashing them. If the mashed potatoes seem dry, add some of the reserved cooking water. Stir it through with a wooden spoon.
  • Taste, and add salt and/or pepper, if necessary.
  • Assemble
  • Preheat your oven to 200ºC (400F).
  • Spray the inside of the baking dish with some cooking spray.
  • Peel, core, and slice the apples.
  • Put the stew at the bottom of the dish.
  • Add a layer of apples on top of the stew.
  • Cover the entire dish with mashed potatoes.
  • Sprinkle breadcrumbs all over the top of the potatoes.
  • Cut the butter into small squares, and place them evenly on top of the potato / breadcrumb layer.
  • Bake for 20 minutes, until the top of the crust is a light golden-brown

Nutrition Facts : Calories 579, Carbohydrate 28.8, Cholesterol 94, Fat 45, Fiber 4.4, Protein 15.2, SaturatedFat 21.2, ServingSize 12, Sodium 323, Sugar 8.4

JACHTSCHOTEL (MEAT AND POTATO CASSEROLE)



Jachtschotel (Meat and potato casserole) image

This is an old Dutch recipe. Options have been noted for making it lighter in fat and calories. The flavor doesn't change much when making it lower fat. Nutmeg is very common in Dutch cooking. It's used to flavor vegetables and meats. You might use it lightly until you are used to the taste in this type of dish. We love it. Maggi aroma (dark liquid in a small bottle)is found in the ethnic foods isle in my supermarket. It could also be found near the gravy seasonings or condiments. If you can't find it at all, try a little soy sauce or Worcestershire, although the taste will be somewhat different.

Provided by PanNan

Categories     Meat

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

2 lbs cooked potatoes
2 cups milk or 2 cups beef broth
4 tablespoons butter (optional)
nutmeg
corn flake crumbs or breadcrumbs
2 onions
4 tablespoons butter or 4 tablespoons broth, for lower fat
1 1/2-2 cups left over beef, chopped (such as roast or steak)
1/2 cup beef broth, seasoned with
maggi seasoning
bay leaf
pepper
ground cloves, to taste

Steps:

  • Mash the potatoes, milk, butter and nutmeg.
  • Set aside.
  • Saute onion in butter or broth until tender.
  • Add the left over beef and broth with seasonings.
  • Simmer gently until the meat is tender and well seasoned- about 20 minutes (you may need to add broth to keep it moist).
  • Remove bay leaf.
  • Butter a small casserole dish.
  • Place 1/3 of potato puree in bottom of casserole.
  • Top with 1/2 of beef/onion mixture.
  • Layer 1/3 of potato puree on top of beef and top that with rest of beef mixture.
  • Finally smooth the remaining puree on top.
  • Coat with corn flake crumbs (or bread crumbs) and a few pats of butter and broil for 10- 15 minutes until brown.

HUNTERS STEW (JACHTSCHOTEL)



Hunters Stew (Jachtschotel) image

This is a Dutch recipe for a casserole for any type of meat you like. It is also and excellent way to use up leftover meat and mashed potatoes and make them into something new.

Provided by threeovens

Categories     Low Protein

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 lb onion, peeled and sliced
4 tablespoons butter
3/4 lb beef or 3/4 lb chicken, cooked and finely chopped
1 1/4 cups beef stock or 1 1/4 cups chicken stock
1 lb potato, cooked peeled and mashed
1/2 lb granny smith apple, peeled and sliced
1 tablespoon breadcrumbs

Steps:

  • Melt 2 tablespoons butter in a skillet over medium heat and cook onions until golden, about 10 minutes.
  • Add stock and meat and continue cooking until heated through (cook longer if using raw meat until meat is cooked through).
  • Meanwhile, grease a casserole or baking dish with butter; melt remaining butter over low heat.
  • Layer half the meat in baking pan or casserole; top with half the potatoes.
  • Top that with all of the apples, layer meat and potatoes again; top with breadcrumbs and drizzle with remaining butter.
  • Bake 20 minutes.

Nutrition Facts : Calories 834.4, Fat 72.5, SaturatedFat 32.6, Cholesterol 114.8, Sodium 438.1, Carbohydrate 35.5, Fiber 5, Sugar 9.4, Protein 11.5

MEAT-AND-POTATO CASSEROLE



Meat-and-Potato Casserole image

For variety, you can use another kind of cream soup (cream of mushroom, for instance). But try it this way first.-Marna Heitz, Farley, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 12

4 cups thinly sliced peeled potatoes
2 tablespoons butter, melted
1/2 teaspoon salt
1 pound ground beef
1 package (10 ounces) frozen corn
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/3 cup whole milk
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 tablespoon chopped onion
1 cup shredded cheddar cheese, divided
Minced fresh parsley, optional

Steps:

  • Toss potatoes with butter and salt; arrange on the bottom and up the sides of a greased 13x9-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until potatoes are almost tender. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Sprinkle beef and corn over potatoes. Combine the soup, milk, garlic powder, pepper, onion and 1/2 cup cheese; pour over beef mixture. , Bake, uncovered, at 400° for 20 minutes or until vegetables are tender. Sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted. Sprinkle with parsley if desired.

Nutrition Facts : Calories 374 calories, Fat 19g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 778mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 3g fiber), Protein 22g protein.

BEST EVER BEEF AND POTATOES CASSEROLE



Best Ever Beef and Potatoes Casserole image

This is a ground beef casserole with potatoes I threw together one night and everyone loved it. Casseroles are usually so bland, but the Dubliner® cheese really gives this casserole a big punch of flavor.

Provided by Sarah

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 1h15m

Yield 8

Number Of Ingredients 13

6 large potatoes, peeled
1 cup vegetable oil for frying
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
1 pound ground beef
2 (10.75 ounce) cans condensed cream of chicken soup
1 ½ cups shredded mild Cheddar cheese
1 pinch salt and ground black pepper to taste
1 cup panko bread crumbs
⅔ cup shredded Irish Cheddar cheese (such as Dubliner®)
2 tablespoons unsalted butter, melted
1 serving cooking spray

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Slice potatoes into medium rounds.
  • Heat vegetable oil in a deep skillet over medium heat. Fry potato rounds until starting to turn brown, about 5 minutes per batch. Remove from oil and place on a paper towel-lined plate to drain. Set aside.
  • Heat olive oil in a frying pan over medium-high heat. Cook onion and garlic in the hot oil until onion turns translucent, about 5 minutes. Add ground beef and cook and stir until browned and no pink remains, 5 to 7 minutes more. Drain the pan.
  • Combine beef mixture and cream of chicken soup in a large bowl. Add mild Cheddar cheese and stir until combined. Season with salt and pepper.
  • Combine panko bread crumbs with 1/3 of the Irish Cheddar cheese and melted butter.
  • Spray a 2-quart baking dish with cooking spray and spread 1/2 of the potatoes in the bottom of the dish. Sprinkle with 1/3 of the Irish Cheddar cheese. Cover with 1/2 of the beef mixture. Repeat with remaining potatoes, Irish Cheddar, and beef mixture. Top with panko mixture.
  • Bake, uncovered, in the preheated oven until browned and bubbly, about 30 minutes.

Nutrition Facts : Calories 660.9 calories, Carbohydrate 66.4 g, Cholesterol 88.4 mg, Fat 33.4 g, Fiber 6.6 g, Protein 28 g, SaturatedFat 14.6 g, Sodium 867.7 mg, Sugar 4 g

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