I rely on this recipe to warm us up during the cold-weather months. When it comes to casseroles, my husband doesn’t care for noodles. So I look for creative recipes that call for potatoes.
—LINDA HAGEDORN ROCKVILLE, MD
PREP: 25 MIN. • BAKE: 1 1/2 HOURS • MAKES: 8 SERVINGS
1 1/2 pounds ground beef
1 medium onion, chopped
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
8 medium potatoes, sliced
1 package (16 ounces) frozen peas, thawed
CHEESE SAUCE
1/4 cup butter, cubed
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk
4 ounces process cheese (Velveeta), cubed
1. In a large skillet, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the Worcestershire sauce, salt and pepper.
2. Place half of the potatoes in a greased 13x9-in. baking dish; layer with the meat mixture, peas and remaining potatoes. Set aside.
3. In a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually stir in the milk. Bring to boil; cook and stir for 2 minutes or until thickened. Stir in the cheese until melted. Pour over the potatoes.
4. Cover and bake at 350° for 1 1/2 hours or until potatoes are tender.