Hamburger and Potato Casserole with a Bechamel Sauce

I was trying to figure out what to cook for supper with the things I had on hand. The cabinets are getting pretty bare, and those that know me, know that "running to the store" is not an option out here. I need a couple of hours to be able to do the shopping. Well, I had ground beef in the freezer and thawed it out. I had a few potatoes, a couple of onions and some cheese. Most recipes would call for some cream of mushroom or broth next, but I didn't have any on hand. I decided to go with a bechamel with a garlic kick. Here's a step by step, and the recipe is at the end.

Layer potatoes and onions.

Next combine hamburger, spices and bechamel,

then top the potatoes and onions.

Next Cheese!

Another layer of potatoes and onions.

More meat mixture.

Continue layering.

After 4 hours cooking on high.

All plated and ready to gobble up! It went fast!

1 1/2 lbs ground beef

¼ cup flour

2 cups milk

2 garlic cloves, run through a garlic press

1 tsp salt

¼ tsp. Pepper

3 lbs. peeled russet potatoes, sliced

1 sliced onion

3 cups shredded sharp cheese

Salt and Pepper, to taste

Brown the ground beef on the stove top. Remove meat and reserve grease. Add flour to grease and stir to cook the flour to make a roux. Add a little butter if needed. Slowly whisk in milk until smooth. Bring to a boil. Sauce won’t thicken until mixture comes to a boil. Stir in meat and seasonings.

In a Crock Pot* base, layer 1/3 of the potatoes. Salt and Pepper the potatoes, to taste. Add 1/3 of the onions, 1/3 of the meat mixture, and 1 cup of the cheese. Repeat the layers ending with cheese.

Cover and cook on high for 4 hours or until the potatoes get soft.

*If you don’t have a crock pot, layer as instructed in a casserole deep dish and cook at 350 degrees for 45 minutes to 1 hour, or until potatoes are fork tender.

Hamburger and Potato Casserole with a Bechamel Twist

I was trying to figure out what to cook for supper with the things I had on hand. The cabinets are getting pretty bare, and those that know me, know that "running to the store" is not an option out here. I need a couple of hours to be able to do the shopping. Well, I had ground beef in the freezer and thawed it out. I had a few potatoes, a couple of onions and some cheese. Most recipes would call for some cream of mushroom or broth next, but I didn't have any on hand. I decided to go with a bechamel with a garlic kick. Here's a step by step, and the recipe is at the end.

Layer potatoes and onions.

Next combine hamburger, spices and bechamel,

then top the potatoes and onions.

Next Cheese!

Another layer of potatoes and onions.

More meat mixture.

Continue layering.

After 4 hours cooking on high.

All plated and ready to gobble up! It went fast!

1 1/2 lbs ground beef

¼ cup flour

2 cups milk

2 garlic cloves, run through a garlic press

1 tsp salt

¼ tsp. Pepper

3 lbs. peeled russet potatoes, sliced

1 sliced onion

3 cups shredded sharp cheese

Salt and Pepper, to taste

Brown the ground beef on the stove top. Remove meat and reserve grease. Add flour to grease and stir to cook the flour to make a roux. Add a little butter if needed. Slowly whisk in milk until smooth. Bring to a boil. Sauce won’t thicken until mixture comes to a boil. Stir in meat and seasonings.

In a Crock Pot* base, layer 1/3 of the potatoes. Salt and Pepper the potatoes, to taste. Add 1/3 of the onions, 1/3 of the meat mixture, and 1 cup of the cheese. Repeat the layers ending with cheese.

Cover and cook on high for 4 hours or until the potatoes get soft.

*If you don’t have a crock pot, layer as instructed in a casserole deep dish and cook at 350 degrees for 45 minutes to 1 hour, or until potatoes are fork tender.

Zucchini Lasagna

My DIL asked me to make this lasagna to cut down on carbs and calories. I used my regular lasagna recipe and substituted grilled zucchini for the pasta. 

4-5 Zucchini, sliced lengthwise about 25 slices*
1 Tbsp Olive Oil
1 lb ground Beef
1 Tbsp Olive Oil
2 1/2 cups Béchamel Sauce (recipe below)
4 cups Tomato Sauce
1 tsp minced Garlic
1 tsp Basil
Salt and Pepper
15 oz Ricotta cheese
2 large eggs
3 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Sprinkle sliced zucchini with salt, pepper and a little garlic powder. Coat a grill pan with oil and grill zucchini on both sides until lightly brown, and set aside.

In a large sauté pan, heat olive oil on med-high. Add ground beef, salt and pepper, and sauté until browned, breaking up large clumps. Remove from heat, drain excess fat and let cool completely.

Preheat oven to 375 and make sure rack is in center position of oven.

In a medium bowl, mix the béchamel and tomato sauces to blend. Add meat mixture, garlic and basil.

In another medium bowl, mix ricotta, eggs, and ½ cup Mozzarella cheese.** (You can also add fresh minced garlic, basil and other seasonings if desired.)

In a 13 x 9 baking dish, spoon a little sauce and meat mixture over the bottom of the dish. Place zucchini slices over top the sauce, overlapping slightly and completely covering the bottom of the dish.
Spread the ricotta mixture evenly over the noodles and sprinkle with ½ cup mozzarella. Place more zucchini slices over ricotta mixture, top with sauce, and sprinkle with ½ cup mozzarella. Top with remaining zucchini, then rest of sauce, and mozzarella, and Parmesan.

Bake at 375 degrees for 45-60 minutes or until heated through and bubbly.

*It will depend on the size of the zucchini as to how many slices you will yield. The pan is 13x9, and there are 3 layers of zucchini slices. I ended up using 5 small size zucchini cut the thickness of noodles on a mandolin slicer.

**Tip: The lasagna will puff up because of the egg in the ricotta. When the center is risen as high as the edges, it’s done.

Béchamel Sauce

3 Tbsp butter
3 Tbsp all purpose flour
2 1/2 cups milk

In a medium sauce pan, over med-high heat, melt butter and whisk in flour, stirring until lightly browned. Slowly add in milk, 1/2 cup at a time, stirring each addition until thickened and bubbly. Simmer, stirring constantly, until sauce is thick, smooth and creamy but not boiling, about 10 minutes. Remove from heat and stir in a pinch of salt, pepper to taste and if desired, a pinch of nutmeg.

Michele's Gigi's Turkey A La King

I am continuing my project today where I cook and photograph a signature dish from my mentor and beloved friend Michele Wynn Gerhard of La Belle Cuisine! In the spirit of "Julie and Julia", I am featuring one of her family recipes, once a week. We will feature these special segments both on Southern With A Twist and La Belle Cuisine!  I figured with Easter coming up, a lot of people will be having ham. I like to make turkey for a change sometimes. We have kids that travel back and forth from in-laws and Grandparents to us. By the time they get here, they are tired of the traditional stuff. I talked with Michele this week, and we decided that this is a perfect time to choose...Gigi's Turkey A La King! (Click the link for her recipe) I'll have leftover turkey, and this is a great way to put it to good use!
Let's get cookin' Michele! :-) ♥ ♥ ♥
~ Lynn

I started with the roux and added the stock and cream.

Whisk until smooth.

Next was the turkey, mushrooms and peas.

When you read Michele's recipe, you will notice that she adds the scallions and mushrooms in the butter at the beginning. I had leftover sauted mushrooms from my smothered chicken so I used them and added them later in the recipe.

... and last was the chopped boiled eggs.

I cooked some mini cornbread muffins.

Voila!

The hubby wanted corn with his plate.

I have made Chicken A La King before, but this Turkey A La King is awesome! The richness of the stock, if you reserve it from cooking the Turkey, is just so much better than any other canned or bouillon stock or broth. I think the leftover mushrooms I had complimented the  sauce very well. I know I didn't follow the recipe to the letter, and I hope Michele will forgive me for that... living so far out in the country, I have to improvise from time to time. I handed the hubby a plate. (He is in the bed with a bulging disk in his back.) I waited for a response... "Mmm! Oh yeah! This is good!" I told him that I never put egg in mine. He said, "Yeah, but I think that is what just makes it sooo good!" Well, Michele... my hat is off to you and Gigi! Another success!

Creamy Cheesy Potatoes

This recipe is basically taking a bechamel sauce and adding cheese and potatoes. You can use your favorite type of cheese or even add some sour cream and bacon to make a loaded cheesy potato casserole!

4 potatoes, scrubbed clean and thinly sliced
1 cup cheddar cheese, shredded
Salt, Pepper and Garlic Powder, to taste

Bechamel Sauce:

¼ cup Butter or Margarine

¼ cup All-Purpose Flour

2 cups Milk

3 eggs, beaten

In a sauce pan, melt butter. Stir in flour and salt & pepper to taste. Add milk; cook and stir until thick and bubbly. Temper the eggs, then slowly stir mixture into eggs. Add cheese and stir. Add seasonings and potatoes. Simmer, covered, on the stove top or cover and place in a 350 degree oven for about 30 minutes or until potatoes are fork tender.

Mouss-sagna... A combination of Mama's Lasagna and Moussaka Recipes!

This recipe is a combination of two of my Mama's best loved main dish recipes. Judy's Lasagna (recipe coming soon on my blog) and Mama's Greek Specialty - Moussaka! 

It takes a good bit of time to prepare this dish in its original recipe form, but you can take short-cuts if you wish. However, you do owe it to yourself and your family to try these recipes both individually and in this combination recipe!

Meat Mixture:

2 pounds ground Lamb or Beef

1 cup onion, chopped

1 clove Garlic, minced

8 oz Tomato Sauce

¾ cup Dry Red Wine

2 T Parsley, chopped

¼ t Oregano

¼ t ground Cinnamon

1 Egg, beaten

       16 oz uncooked Lasagna Noodles

       Filling:

       8 oz Cream Cheese

       1/4 cup sour cream

       1/4 cup parmesan cheese

       Greek Oregano, to taste

       1/8 tsp cinnamon

       salt & Pepper, to taste

Bechamel Topping:

¼ cup Butter or Margarine

¼ cup All-Purpose Flour

2 cups Milk

3 eggs, beaten

Cheese Topping:

2 cups Mozzarella Cheese

½ cup Parmesan Cheese

Cinnamon

Salt & Pepper

In large skillet, cook meat, onion and garlic until meat is brown and onion is tender. Drain. Stir in tomato sauce, wine, parsley, oregano, cinnamon and 1 t salt.

Simmer uncovered for 10 minutes. Gradually stir mixture into 1 beaten egg.

Mix filling ingredients in a small bowl and set aside.

Meanwhile, in a sauce pan, melt butter. Stir in flour and salt & pepper to taste. Add milk; cook and stir until thick and bubbly. Slowly stir into 3 beaten eggs.

To Assemble:

In a 13x9x2 baking dish, place a couple of spoon fulls of sauce in the bottom, then place a layer of uncooked lasagna noodles on top of the sauce. Next layer with the filling mixture then a layer of sauce. Repeat ending with a layer of sauce. Pour milk mixture over layers. Top with Mozzarella cheese, parmesan cheese and dust with cinnamon. Bake covered at 325 for 40 minutes. Uncover and bake an additional 20 minutes or until golden brown. 

Moussaka

I can remember a lot of stories about Mama being a tom-boy, growing up around all boys. That’s something else we had in common, I guess. I still cannot seem to live in a house that has more than one female! But that’s another story. As a child, she rode horses and bikes. She played football, basketball and baseball with her brothers. She wrestled with them and climbed trees with them.

Mama played marbles as a child. She was the county marble champion in the fourth grade. She won the girls match, then she beat the boy. So as rules go, she took his marbles. He ran home crying. Granddaddy explained to her that boys just were not as gracious at loosing to girls. She said that that was her first lesson in male ego.

Well, maybe a lot of that childhood was in preparation for married life. Moving to Rimini and having an instant family, she had plenty of challenges. Mildred Avin reminded me of an example at church the other day. Like most kids, Lee liked to climb trees. He did pretty good at the up part. The down part was his problem. One day he got stuck in the top of a tree. Mama took off her shoes, climbed the tree, and got Lee down. No small feet considering she was 8 1/2 months pregnant with me at the time.

She was also good at getting my brother so eat things he "DID NOT LIKE"! He was one of those kids that would not try anything... and he hated everything! He absolutely hated zucchini and would not go near it... but he loved Mama's Zucchini Bread! She never told him it was zucchini. Eggplant was another no-no for my brother's menu. When Mama made moussaka... Lee was in love! The ate three helpings! That was pretty good for a picky eater! Mama turned to Lee and said, "So you don't like eggplant. Hmmm?" BUSTED!!! LOL

2 large Eggplant, peeled and sliced**

¼ cup cooking oil
2 pounds ground Lamb or Beef
1 cup onion, chopped
1 clove Garlic, minced
8 oz Tomato Sauce
¾ cup Dry Red Wine
2 T Parsley, chopped
¼ t Oregano
¼ t ground Cinnamon
1 Egg, beaten
¼ cup Butter or Margarine
¼ cup All-Purpose Flour
2 cups Milk
2 cups Mozzarella Cheese
½ cup Parmesan Cheese
Cinnamon
Salt & Pepper

Slice eggplant into 1/2" slices. Brush with oil and sprinkle with salt. Brown in large skillet. Drain and set aside. In same pan, cook meat, onion and garlic until meat is brown and onion is tender. Drain. Stir
in tomato sauce, wine, parsley, oregano, cinnamon and 1 t salt. Simmer uncovered for 10 minutes. Gradually stir mixture into the 1 beaten egg.

Meanwhile, in a sauce pan, melt butter. Stir in flour and salt & pepper to taste. Add milk; cook and stir until thick and bubbly. Slowly stir into 3 beaten eggs.

In 13x9x2 baking dish, layer half the eggplant. Pour meat mixture over; top with remaining eggplant. Pour milk mixture over eggplant. Top with Mozzarella cheese, parmesan cheese and dust with cinnamon. Bake at 325 for 40 to 45 minutes.

**Substitution: If you don’t want to try the eggplant or they are out of season, you can substitute peeled and sliced potatoes.