Mix a little of this, a little of that and enjoy!
1 lb. ground beef
2 t. poultry seasoning
2 t. dried thyme
1-1/2 t. ground cumin
salt and pepper to taste
2 t. garlic, minced
3 potatoes, thinly sliced
2 T. butter
1 onion, thinly sliced in rings
2 c. sliced mushrooms
10-3/4 oz. can cream of chicken soup
3/4 c. water
20 saltine crackers, crushed
Garnish: 1/8 t. paprika
Place ground beef in a large skillet; sprinkle with seasonings and garlic. Heat, stirring frequently, over medium heat until browned. Drain; transfer to an ungreased 13"x9" baking dish. Arrange 2 layers of sliced potatoes over beef mixture, sprinkling each layer with salt and pepper; set aside. Melt butter in the skillet over medium heat; sauté onion and mushrooms until crisp-tender. Spread over potatoes; set aside. Combine soup and water; spread evenly over casserole. Top with cracker crumbs and sprinkle with paprika. Cover with aluminum foil and bake for one hour, or until potatoes are soft. Remove foil and bake an additional 10 minutes, until golden. Serves 4 to 6.
Save chopping time...use a garlic press. Don’t even bother peeling the clove, just place it in the garlic press and close. The garlic paste is easily removed and ready to add to any recipe. The peel slides off and stays inside the press.