I also made a lot more than Going Gluten-Free did, so we could have lunches for the entire week. My ingredients included 2.5 lbs of ground beef, 2 boxes of Cream of Mushroom Soup, a bag of frozen peas and carrots mix, 16 oz of shredded cheddar and 5 russet potatoes. You also need goodies to make the mashed potatoes, but I usually have those on hand (milk, butter, garlic, salt, sour cream, etc).
I start by peeling the potatoes, getting the big pot of water boiling and preheating the oven to 350 deg. When it starts to boil, cut the potatoes into fours and throw them in. Then, as the recipe states, brown the beef, drain, add the soup, frozen veggies and let sit for a little with the lid one. By this time hopefully the potatoes are ready to be mashed up. Just make these like you would normal mashed potatoes, blend while adding milk, butter, garlic salt, all the fixings you like to taste. I just recently got a hand held blender, don't be discouraged if you don't have one, before my purchase I would always mash them up by hand with a fork. When your mashed potatoes are to your liking, set them aside. Pour the beef/soup mixture into the bottom of the Pyrex, then dollop on the mashed potato spreading it as you go. Since I started with so much more of the ingredients, I actually had two Pyrex dishes full of this goodness. I do the ending a little different than Going-Gluten Free, I actually sprinkle the cheese on before I put it into the oven, but then I also covered the pan with tin foil. Then after the 20 minutes are up in the oven, I remove the foil, and turn it up to broil. After you do this it is important you don't walk away, it will only need a minute or two in there, but this browns the cheese a little on the top and I really like that! As soon as the cheese is toasted to your liking take it out and let it cool!
|Big Dish Before Being Baked|
|Smaller Dish After Being Baked|
|A Week of Lunch for Me and the Boyfriend|