Best 10 Jachtschotel Meat And Potato Casserole Recipes

JACHTSCHOTEL: CENTURIES-OLD DUTCH CASSEROLE RECIPE

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

MEAT-AND-POTATO CASSEROLE

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.

GWEN'S OLD-FASHIONED POTATO-BEEF CASSEROLE

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.

JACHTSCHOTEL (MEAT AND POTATO CASSEROLE)

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.

LOW-CAL POTATO CASSEROLE

Steps:

• Combine sour cream, cheddar cheese, chicken broth, onion, melted butter, pepper, hash browns, and cream of chicken soup in a large bowl.
• Spread mixture evenly into a 9x13 inch baking dish coated with cooking spray.
• Top potato mixture with crushed cornflakes.
• Bake at 350 degrees Fahrenheit for 1 hour or until bubbly.
• Sprinkle with parsley.

MEAT AND POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Brown beef and onions in skillet; drain.
• Mix in tomato sauce, garlic and oregano.
• Place in a 2-quart casserole dish.
• Top with corn.
• Then spread mashed potatoes over the corn.
• Lay cheese over the mashed potatoes in a single layer.
• Bake for about 25-30 minutes or until the cheese is completely melted.

BEST EVER BEEF AND POTATOES CASSEROLE

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.

CHEDDAR MEAT AND POTATO CASSEROLE

Steps:

• Preheat the oven to 350°F.
• In a 13 X 9 baking pan, combine the potato flakes, sour cream and the first 1/2 cup of water.
• Pat the mixture firmly into the bottom of the pan.
• Brown the ground turkey in the oil.
• Add to the browned meat, the 2nd 1/2 cup water, dried onion, tomato sauce, kernel corn, salt and oregano.
• Spoon this mixture over the potato mixture that you earlier pressed into the baking pan.
• Sprinkle the diced cheese over all; bake in the preheated 350°F oven for 25-30 minute.

SCRUMPTIOUS BEEF AND POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over high heat, melt the shortening and quickly brown the ground beef with the onion. Stir in water and bring to a boil. Cover, reduce heat to low and simmer for 30 minutes.
• In a medium bowl, thoroughly mix the condensed cream of mushroom soup, sour cream, milk, salt and pepper. Set aside.
• Pour meat mixture into a 9x13 inch baking dish. Arrange potatoes over the meat. Pour soup mixture over the potatoes. Sprinkle with Cheddar cheese. Top with whole wheat flake cereal.
• Bake in preheated oven, uncovered, for 1 1/2 hours.

HUNTERS STEW (JACHTSCHOTEL)

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.