Meat and Potato Casserole

Meat and Potato Casserole 🍲🥔

Ingredients:

1 lb ground beef (or ground pork, turkey, or sausage)

1 medium onion, diced

3–4 medium potatoes, peeled and thinly sliced

1 can (10.5 oz) cream of mushroom soup (or cream of chicken)

1/2 cup milk

1 1/2 cups shredded cheddar cheese (divided)

2 tbsp butter (melted)

1 tsp garlic powder

1 tsp smoked paprika (optional)

Salt and black pepper to taste

Fresh parsley (for garnish, optional)

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Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9x13 baking dish.

2. Cook the meat: In a skillet over medium heat, cook ground beef and diced onion until browned. Drain excess fat. Season with salt, pepper, and garlic powder.

3. Prepare the potatoes: Peel and thinly slice potatoes (about 1/8-inch thick).

4. Mix sauce: In a bowl, whisk together cream of mushroom soup and milk until smooth.

5. Assemble casserole:

Layer half the sliced potatoes in the baking dish.

Spread half the cooked meat mixture over the potatoes.

Pour half of the soup mixture over the top.

Sprinkle with 1/2 cup cheese.

Repeat layers with remaining potatoes, meat, and soup mixture.

6. Top it off: Cover with foil and bake for 50–55 minutes, until potatoes are tender. Remove foil, sprinkle with the remaining cheese, and bake uncovered for another 10 minutes until golden and bubbly.

7. Serve: Let rest 5 minutes before serving. Garnish with parsley if desired.

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✨ Tip: You can add frozen mixed veggies, sliced mushrooms, or even bacon bits to make it extra hearty.

Seafood Salad

 

Seafood Salad 🦐🦑

Ingredients

8 ounces imitation crab meat (flaked style or sticks cut into slices)

8 ounces raw shrimp (51-60 count, peeled and deveined)

1 lemon (quartered)

1/2 cup celery (finely diced)

3 tablespoons red onion (minced)

1/2 teaspoon Old Bay seasoning

2 teaspoons lemon juice

Salt and pepper (to taste)

1/2 cup mayonnaise

1 1/2 tablespoons fresh dill (chopped, plus more for garnish)

Instructions

Cook the Shrimp:

Bring a pot of salted water to a boil. Add the quartered lemon.

Add the shrimp to the pot and cook for 1-2 minutes, or until pink and opaque.

Transfer the shrimp to a bowl of ice water to stop the cooking process.

Once cooled, drain the shrimp and pat dry.

Combine Ingredients:

In a large bowl, combine the cooked shrimp, imitation crab, celery, red onion, Old Bay seasoning, lemon juice, salt, pepper, mayonnaise, and chopped dill.

Toss gently to coat all the ingredients well.

Garnish and Serve:

Garnish with additional fresh dill if desired.

Serve immediately, or cover and refrigerate for up to 2 days for a chilled option.

This seafood salad is light, refreshing, and perfect for a quick lunch or a delightful appetizer