This blog features Lois Elaine Mueller's recipes every Monday. Lois' heyday was in the 1950's and 1960's, and her children swear she was the best cook that ever lived. Many baby boomers will remember these mouth-watering recipes, and these dishes are just as tasty today as they were in the sixties.
Today we have a Greek Casserole. This is a casserole that will feed a family or would do fine as a pot-luck dish. Not sure what makes it "Greek", but it sounds delicious!
Lois Elaine's Greek Casserole:
1 pound ground chuck
1 c. water
2 T. vegetable (or canola) oil
1/4 t. salt
1 t. sage
1/8 t. pepper
4 c. thickly-sliced potatoes
1 can (3 1/2 oz) French-fried onions
1 pkg dry spaghetti sauce mix
1 3/4 c. water
In frying pan, brown meat with oil and sage. Cook potatoes in 1 c. boiling water in a covered saucepan for 5 minutes to par-boil. Drain. Toss with salt and pepper and a half can of the fried onions. Prepare sauce mix, using 1 3/4 c. water according to directions on package. Arrange layers of potatoes, meat and sauce in a 2 quart and buttered casserole dish, ending with sauce. Cover dish and bake at 350 degrees for 45 minutes. Remove from oven, add remaining onions and bake 5 minutes longer.
Makes 6 to 8 servings.
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