Friday, October 21, 2011

Brown Dish Casserole


This is a very old comfort dish recipe that I found in the Mennonite Treasury when I was still a teenager. I have a fond memory of my dad giving me high praises for it! When my kids had extra curricular activities after school, it was convenient to put this dish in the oven before taking them to their respective games or music lessons and having a meal ready when we came home. It was one of them that named it the brown dish casserole because I happen to always make it in the same dish. When the aroma greets you as you walk in the door, you just want to pull out some good grain bread and soak up all the juices.
Ingredients:
  • 1 lb lean ground beef
  • 1 tsp salt
  • 1/2 tsp Lawry's seasoning salt
  • pepper
  • 1 onion, sliced thin
  • 2-3 peeled potatoes, sliced
  • 1/2 bag frozen peas or green beans (2-3 cups)
  • 1 can tomato soup, mixed with 1 can water
  • 1 bay leaf
Method:
  1. Brown meat, seasoning it with salt, pepper and a good sprinkling of seasoning salt.
  2. Spread into deep casserole dish. (For size .... it should be able to hold 8 c water with an inch to spare)
  3. Layer sliced onion, potatoes and vegetables on top.
  4. Pour diluted tomato soup over everything, add bay leaf and cover with lid.
  5. Bake at 350F for two hours.
  6. Serve with fresh bread and a salad.


A huge thank you to Wendy from Winks for hosting us in their booth this weekend at the West Coast Women's Show. If you are local and attending ... be sure to visit her corner of the building. It's beautiful!


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20 comments:

  1. My husband does not like peas but he loves green beans and he puts ketchup on his green beans so I think he would love this recipe with the green beans and the tomato soup. I might try this soon and will let you know.

    We are having crock-pot country style ribs and sauerkraut with potatoes, onions and carrots today.

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  2. I notice that your brown dish is an Old Orchard Pyrex!!!

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  3. mhmhm definitely a comfort dish and on sch a rainy day here a perfect meal for today! thank you!

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  4. This looks so good and simple! I love it that you named it the Brown Dish Casserole. I have fond memories of yummy casseroles that my mom used to make and always in a certain dish! I will definately make this one. Thanks!

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  5. and my kids call it "grandpa's casserole" as my dad made it for them once and they LOVED it! We have enjoyed it many times.

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  6. I like this dish too. We knew it as "Shipwreck".

    Sharon

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  7. I know it as "Shipwreck," too, or "7-Layer Dinner", since my recipe calls for 'layers' of farmer sausage and sliced carrots as well.

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  8. This casserole was enjoyed in my husband's family, so when we got married 33 years ago he showed me how to make it. It's been a standby ever since. (Since my husband's name is Herb, I had nicknamed it "Herbie Casserole" : ) In his version the layers are ground beef, potatoes, frozen peas and corn, and put the sliced onion on top to keep the vegetables moist.

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  9. A friend sent me your blog and I must say that I am totally enjoying it!

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  10. Made this for supper tonight and was met with great approval from my family. This recipe will go into my recipe file!

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  11. A staple in our family. Kids didn't like peas, so a can of corn was the quick solution. You have spiced it up a bit, so maybe I'll try that next time. We simply call this dish "casserole".

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  12. Anything with ground beef and peas is a keeper for me. This sounds so good, perfect for the cooler weather. xo

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  13. Would 2 cups ready-to-serve tomato soup be the substitute for one can condensed plus one can water? We can't use the canned condensed tomato soup, but there are a couple of brands of ready-to-serve that we can use.

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  14. Yep - love 'shipwreck' but I like the brown dish casserole name better! I add basil and use a can of tomatoe basil soup instead of regular for a change and it's yummy too!

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  15. Anne/kq - I'd try two cups of ready to serve tomato soup. Maybe check it after 1 1/2 hours. If it looks like it may need a bit of liquid, add 1/4 cup or so of water. The potatoes are the last to get done and you want enough liquid in there to cook the vegetables.

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  16. Thanks! This sounds like a nice change from our favorite comfort food casserole, tater tot casserole (ground beef, cream of mushroom, frozen peas topped with tater tots and cheese.)

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  17. Thanks for posting this recipe! So simple, yet so good! I made it last night but unfortunately my casarolle dish was not big enough for the amount of liquid I put in and now I am suffering the conseques (boiled over in the oven and now stinks!). :) But we really enjoyed it. I looked it up in the Mennonite Treasury book and noticed you made a couple of changes --- which I really like. Thanks!

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  18. Christina. ..I hate messes in the oven... but I'm glad you liked it anyways.
    The casserole dish should hold about 8 cups water and have an inch to spare ... if you want to test one. A deep casserole is best.
    I may put a note on the recipe itself.
    Thanks for the note.

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