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**Meat and Potato Casserole with Creamy Mushroom Sauce and Fresh Salad: The Ultimate Comfort Meal**
When you’re craving a hearty, satisfying dish that combines rich flavors and textures, **Meat and Potato Casserole with Creamy Mushroom Sauce and Fresh Salad** is the perfect meal to prepare. This comforting casserole blends tender meat, crispy potatoes, and a creamy mushroom sauce that brings everything together in one dish. Paired with a refreshing, crisp salad on the side, it’s a complete and delicious meal that’s sure to please the whole family.
Whether you’re looking for a weeknight dinner or a special meal to share with loved ones, this casserole is the ideal choice. It’s flavorful, filling, and packed with ingredients that work harmoniously together, creating a dish that’s both rich and balanced.
### Why You’ll Love Meat and Potato Casserole with Creamy Mushroom Sauce:
1. **Hearty and Filling**: The combination of meat and potatoes makes this casserole a hearty and satisfying dish that will keep you full and content.
2. **Creamy and Savory Mushroom Sauce**: The rich, creamy mushroom sauce adds a depth of flavor that ties the whole dish together, complementing the meat and potatoes perfectly.
3. **Easy to Make**: Despite its layered and flavorful components, this casserole is surprisingly simple to make. The ingredients are basic and accessible, and the preparation doesn’t require advanced cooking techniques.
4. **One-Pan Meal**: This casserole can be made in a single baking dish, making cleanup quick and easy. It’s an ideal option for busy nights when you want minimal fuss in the kitchen.
5. **Complete Meal**: With a delicious salad on the side, you’ve got a full meal that offers a balance of rich and refreshing flavors, making it a perfect dinner for any occasion.
Now, let’s dive into how to make this **Meat and Potato Casserole with Creamy Mushroom Sauce and Fresh Salad**.
### Ingredients:
For the **Meat and Potato Casserole**:
– **2 lbs ground beef** (or your choice of ground meat, such as turkey or chicken)
– **6 medium potatoes** (peeled and thinly sliced)
– **1 onion** (diced)
– **2 cloves garlic** (minced)
– **2 cups shredded cheese** (cheddar or your favorite melting cheese)
– **1 cup beef broth** (or vegetable broth for a lighter version)
– **2 tablespoons olive oil** (for sautéing)
– **1 teaspoon dried thyme** (optional)
– **1 teaspoon dried rosemary** (optional)
– **Salt and pepper** (to taste)
For the **Creamy Mushroom Sauce**:
– **1 lb mushrooms** (sliced, any variety you prefer)
– **2 tablespoons butter**
– **1 tablespoon all-purpose flour**
– **1 cup heavy cream**
– **1/2 cup chicken or beef broth**
– **1 teaspoon Worcestershire sauce** (optional for extra umami)
– **Salt and pepper** (to taste)
For the **Fresh Salad**:
– **Mixed greens** (such as spinach, arugula, or romaine)
– **1 cucumber** (sliced)
– **1 cup cherry tomatoes** (halved)
– **1/2 red onion** (thinly sliced)
– **Olive oil** (for dressing)
– **Balsamic vinegar** (or your choice of salad dressing)
– **Salt and pepper** (to taste)
### Directions:
**Step 1: Prepare the Meat Layer**
1. **Cook the Meat**: In a large skillet, heat **olive oil** over medium heat. Add the **ground beef** (or your preferred ground meat) and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat and set the meat aside.
2. **Sauté Onions and Garlic**: In the same skillet, add a little more olive oil if needed, and sauté the **diced onion** and **garlic** until softened and fragrant, about 3-4 minutes.
3. **Combine Meat and Seasoning**: Return the cooked meat to the skillet and mix in the **dried thyme** and **rosemary** (if using). Season with **salt** and **pepper** to taste. Stir to combine, and then remove from heat.
**Step 2: Prepare the Creamy Mushroom Sauce**
1. **Cook the Mushrooms**: In another skillet, melt **butter** over medium heat. Add the **sliced mushrooms** and sauté them until they release their moisture and become golden brown, about 6-8 minutes.
2. **Make the Sauce**: Sprinkle the **flour** over the mushrooms and stir for about 1 minute to form a roux. Gradually pour in the **heavy cream** and **chicken or beef broth**, stirring constantly to avoid lumps. Bring the sauce to a simmer and cook for 3-5 minutes, until it thickens.
3. **Season the Sauce**: Stir in the **Worcestershire sauce** (if using), and season the sauce with **salt** and **pepper** to taste. Remove from heat and set aside.
**Step 3: Assemble the Casserole**
1. **Layer the Potatoes**: Preheat your oven to **375°F (190°C)**. In a greased 9×13-inch baking dish, layer the **thinly sliced potatoes** along the bottom, slightly overlapping them. Season with a pinch of **salt** and **pepper**.
2. **Add the Meat Mixture**: Spread the **meat mixture** evenly over the layer of potatoes, pressing it down gently.
3. **Pour the Mushroom Sauce**: Pour the **creamy mushroom sauce** over the meat layer, spreading it out evenly with a spoon.
4. **Add Cheese**: Top the casserole with **shredded cheese**, ensuring it covers the entire dish.
5. **Bake**: Cover the casserole with aluminum foil and bake for **30-35 minutes**, until the potatoes are tender. Remove the foil and bake for an additional **10 minutes** to allow the cheese to melt and become golden and bubbly.
**Step 4: Prepare the Fresh Salad**
1. **Assemble the Salad**: While the casserole is baking, prepare the fresh salad by tossing together **mixed greens**, **cucumber slices**, **cherry tomatoes**, and **red onion**.
2. **Dress the Salad**: Drizzle with **olive oil** and **balsamic vinegar**, and season with **salt** and **pepper**. Toss everything together just before serving.
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