Today we visit our last C state on “Dinin’ USA” with Connecticut. Connecticut came up with a few options, but one option repeated itself so many times that I thought this needed to be attempted by me as well. Similar to the previous cowboy casserole covered by Colorado, this is a beefy casserole that is warm and filling. I did enjoy this, especially with the salad I prepared, however I think I would make broccoli or asparagus next time as this seems like it would pair better with a warm vegetable side.
Ingredients
1 lb lean ground beef
1 small onion
4 russet potatoes
1 can cream of mushroom soup
1 tbsp black pepper
1 tsp paprika
8 ounces sharp cheddar cheese, grated
1 cup milk
8 ounces sour cream
3 tbsp Worcestershire sauce
1 cup cornflakes
Directions
Dice onion, and brown with beef over medium high heat. While beef is browning preheat oven to 350 degrees. Peel and thinly slice potatoes. Drain beef, then layer in 8x8 dish sprayed with nonstick spray. In a separate bowl mix cream of mushroom soup, pepper, paprika, milk, sour cream and Worcestershire sauce, whisking until smooth. Layer potatoes over beef, then pour soup mixture over both. Cover with cheese, and then cover with crushed corn flakes. Bake about 90 minutes until potatoes are tender.
Check us out next week when we hit Delaware!!