WESTERN BEEF CASSEROLE AU GRATIN: I cannot take credit for this Western Beef Casserole recipe. We have had some awesome cooks in our church! This recipe is from Marleta Breitler.
1 pound lean ground beef
1/3 cup chopped onion
1 8 oz can tomato sauce
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 11 oz can sweet corn, drained
1 cups water
3 tablespoons butter
3/4 cup milk
2 cups Hungry Jack mashed potato flakes
1 4 oz can chopped green chilies, drained
8 ounces (2 cups) shredded cheddar cheese
1 medium tomato, chopped (optional)
Heat the oven to 350. Grease a 2 1/2 or 3 quart casserole and put it aside. Brown ground beef and onion on the stovetop and drain well. Then add tomato sauce, garlic powder, salt, and pepper. Blend well. Spoon into the greased casserole. Spread corn evenly over the meat mixture. In a saucepan, combine water and butter and bring to a boil. Remove the pan from the heat and stir in the milk and potato flakes with a fork until the potatoes are the desired consistency. Add the green chilies and mix well. Spread the potato mixture evenly over the corn and sprinkle the top with cheese. Bake for 30-35 minutes or until cheese is melted and bubbly around the edges. Let stand for 5 minutes. If you want to add the chopped tomato, arrange the pieces evenly over the top before serving.
If you prefer the flavor of real potatoes, you can always cook about 4 real potatoes (depends on the size of the potatoes), and mix with a small amount of milk. Use a mixer to whip them until they are creamy. Always nice to add that extra touch of butter for flavor, but that is your option. In my opinion, if you use real potatoes, it seems easier to me to pressure cook the potatoes so they are already skinned and ready to make into the mashed potatoes. Unless you have a lot of time, I wouldn’t recommend baking the potatoes in the oven since it can take an hour to cook them. However, they can be cooked in the microwave if you don’t want to use a pressure cooker.