6-8 Servings
Ingredients:
1/2 pound ground meat (poultry, pork, sausage or beef)
4 Medium potatoes (peeled and thinly sliced)
2 C. Zucchini (shredded or other garden vegetables of choice)
1 1/2 C. Cheddar Cheese (grated)
1 C. Monterrey Jack Cheese (grated)
1 1/2 C. Heavy cream
2 C. Corn (cut off the cob or a 15 oz. can of corn)
1 tsp. Garlic Parsley seasoning *
Salt and Pepper (to taste if desired)
1 1/2 C. Creamed Soup* (celery, chicken, mushroom all work well --about 1--10 3/4 oz. can of commercial soup)
1 small bunch Fresh Parsley (chopped)
Directions:
Prepare the vegetables. Place the meat in a deep cast iron skillet or dutch oven and cook until tender on medium heat. Drain any fat from the cooked meat. Remove 3/4 of the ground meat, spread the remaining meat evenly around the bottom of the pan. Layer with sliced potatoes, Zucchini, corn and cheese sauce. When layered, top with the remaining grated cheese,
Cheese Sauce:
Mix 1/2 of the cheese with cream and season with salt, pepper and garlic seasoning if desired. Heat and stir until all cheese is fully incorporated and melted. Pour between layers of meat, and vegetables.
Serving Suggestion: Top with grated cheese and chopped fresh parsley if desired. Serve as a main dish or side dish and garlic bread sticks or your favorite bread.
Refer to the link to make your own Sourdough Bread Sticks:
justfowlingaround.weebly.com/from-the-pantry/sourdough-bread-sticks
Refer to the link to make your own creamed condensed soups:
justfowlingaround.weebly.com/chicken-soup-recipes/condensed-soup
Refer to the link to make your own Garlic Parsley seasoning:
justfowlingaround.weebly.com/from-the-pantry/garlic-parmesan-seasoning
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