I would change the vegetable mix that is with this and I would not mix those vegetables with ketchup and mustard. I knew I wouldn’t like it when I did it. The assembling of this is pretty easy. We used instant mashed potatoes. I bought the suggested veggie mix, but think I would either stick with peas/carrots, or maybe include lima beans instead of green beans. Overall the flavor was good. The meat mixture was really good. It’s like a shepherd’s pie that got dumped on it’s top.
For the past few months we’ve been buying the grass-fed beef from Aldi’s that comes in the little prepackaged square. I like this option because I rarely need to drain it, there’s so little grease when it finishes cooking.
- 1 lb lean ground beef
- 1 large egg
- 1/2 cup milk
- 1/2 cup seasoned bread crumbs
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 2 cups mashed potatoes, at room temperature
- 1 (8 oz pkg) frozen mixed vegetables (carrots, peas, beans & corn), thawed and drained
- 1/3 cup tomato ketchup
- 1 tsp prepared mustard
- 2 oz Cheddar cheese, shredded
Heat oven to 375º. Lightly grease 9-inch pie dish.
In medium size nonstick skillet, cook beef over medium high heat until no longer pink, stirring to break up any large chunks. Drain off any fat and cool slightly.
Stir in egg, milk, bread crumbs, salt and pepper until well blended.
Press beef mixture over the bottom and up sides of the prepared dish. Spread mashed potatoes evenly over the meat.
In medium size bowl, mix vegetables, ketchup, and mustard. Spread vegetable mixture over potatoes and top with cheese.
Bake casserole for 30 to 35 minutes, or until cheese melts and vegetables are tender.
Cut into wedges and serve right away.
Source : The Woman’s Day Cookbook
This was interesting. I used full size lasagna noodles and just broke them up. The little ones would be prettier, but I had a lot of leftover lasagna noodles. I wasn’t sure how I would like the ricotta cheese cold on top of everything, but it wasn’t bad at all. My menfolk did not stick to the ratios of ingredients at all. They thought I was being lazy and didn’t feel like putting the lasagna together, so their plates had a lot of ricotta and a lot of cheese. I would imagine it you wanted to make it heartier, you could brown some ground beef with the onion and then finish out the sauce.
- 1 tbsp olive oil
- 1 large onion, chopped
- 1 28-oz can crushed tomatoes
in thick purée
- 2 tsp minced
fresh garlic from a jar
- 1 tsp dried basil leaves,
- 1 tsp dried oregano leaves,
- 2 tbsp grated Romano or Parmesan cheese
- 12 oz
mafalde pasta, cooked and drained used regular lasagna noodles broken up
- 1 ¼ cups
nonfat ricotta cheese
½ 1 cup shredded nonfat mozzarella cheese
1. In large skillet, heat oil over medium high heat. Add onion and cook, stirring often, for 3 to 4 minutes, until softened.
2. Add tomatoes, garlic, basil, and oregano. Bring to simmer and cook uncovered 7 to 8 minutes. Remove skillet from heat and stir in Romano cheese.
3. To assemble, spoon hot pasta onto serving plates. Top each serving with about ¾ cup tomato sauce, ¼ cup ricotta cheese, and 1 ½ tbsp mozzarella cheese. Serve right away.
(Serves 5) It technically made 7 servings at our table
The Woman’s Day Cookbook
This is a 5 egger. I think I didn’t whip the egg whites long enough, and the yolk mixture was really hot when I combined the two. It didn’t get as high as it should have. The crumb crust was interesting, but I don’t know that I prefer the soufflé that way. The flavor of this was good overall. Now that I know how to do a soufflé, the actual making of it is no big deal. I should have cut the ring in the top as suggested in the directions, mine split like a chicken foot. The picture is flat because I took it after our prayer.
It was probably not a good combination from a nutrition standpoint but we served it with the Cauliflower and Broccoli with Cheese Sauce. After 20+ years of cooking, I still haven’t figured out how to pair up a meal. I just make what’s on the list.
I believe this is the last soufflé in my recipe collection. I have held off making these for years because they intimidated me. Once you understand how it works, it’s not hard at all. I think the foil collar on the first one was the best in height. The one that used 4 eggs had the cleanest top. Now I’m going to look for some dessert soufflés and try my hand at those.
While I’m sure there is some validity to my thought, this has been one of the more entertaining dinners to make. I announce to my family I’m making a soufflé, they have to be gentle. I have the quietest house for an hour. Everyone is gentle walking, closing doors. They are so worried about making the soufflé fall. I wish I had some video of how they tip-toe around!
- 3 tbsp plus 2 tsp butter or margarine
- 2 tbsp packaged plain bread crumbs
- 3 tbsp butter or margarine
- 3 tbsp flour
- 1 cup milk
- 5 large eggs, whites and yolks separated
- 4 oz Cheddar cheese, shredded
- ½ tsp salt
- ¼ tsp ground red pepper
- ⅛ tsp cream of tartar or vinegar
1. Heat oven to 375º. Coat inside of 2-quart, straight sided Soufflé dish or other deep 2-quart baking dish with 2 tsp butter. Add bread crumbs and tilt dish to coat. Shake out loose crumbs.
2. In small saucepan, melt remaining butter over low heat. Add flour and cook, whisking constantly, for 2 to 3 minutes, or until frothy and very pale gold. Remove pan from heat. Gradually whisk in milk.
3. Put pan over medium heat and whisk constantly until sauce is smooth, thickened, and boiling. Reduce heat to low and simmer for 5 minutes, whisking often.
4. Remove pan from heat. Keep whisking while dropping in yolks, one at a time. Stir in cheese, salt and red pepper.
5. Cook over low heat for about 1 mixture, whisking constantly, or just until cheese has melted and sauce is smooth. Do not simmer or boil.
6. Put egg whites into dry, deep medium size bowl. Add cream of tartar and beat what electric mixer set at high speed. Beat until stiff, shiny peaks form when beaters are lifted.
7. With rubber spatula, gently stir about ⅓ of whites into yolk mixture until blended. Add yolk mixture to whites remaining in bowl and gently fold together.
8. Scrape mixture into prepared Soufflé dish and smooth the top with spatula.
To give the Soufflé a classic top hat look, use a knife to draw a ½-inch deep circle 1 inch from edge.
9. Bake 30 to 35 minutes without opening oven door for first 25 minutes. To test, shake Soufflé gently. Its done when center is no longer wobbly. Remove form oven and serve right away.
Source : The Woman’s Day Cookbook
It definitely makes a difference when you use fresh “trees” vs frozen “trees”. I used 1 bunch of broccoli and 1 head of cauliflower. Pretty much removed all the stem and just left the tops, as this helps my family eat it somehow. It’s the vegetable equivalent to cutting off the crust!
The cheese sauce was a basic cheese sauce, nothing fancy there. I wish I had drained the vegetables after removing them from the pot for much longer, so much water seeped out of the branches in the serving dish that we almost had soup. This ended up being even better the next night.
- 1 large head cauliflower
- 1 large head broccoli, tough ends trimmed
and stems peeled
- 2 tsp salt
- 3 tbsp butter
- 3 tbsp flour
- 1 tsp dry mustard
- 1 ½ cups milk
- ½ lb sharp cheddar cheese, shredded
- ¼ tsp hot pepper sauce
1. Bring 6 cups water to boiling in large saucepan. Cut cauliflower into flowerets.
Cut broccoli stems into coins; cut heads into flowerets. Add cauliflower, broccoli and salt to saucepan. Return to boiling; cook, stirring occasionally, until vegetables are crisp tender, about 8 minutes. Drain.
2. Prepare cheese sauce. Melt butter in 2-quart saucepan over medium heat. Whisk in flour and dry mustard. Until smooth; cook 1 minute,. Gradually stir in milk until smooth. Bring to boiling. Remove saucepan from heat. Stir in cheese and hot pepper sauce, stirring until cheese is melted. Pour sauce over vegetables.
Source : Family Circle All-Time Favorite Recipes