Second Post 12-7-2011

I'm already falling behind. I wanted to try and post something every day, darn it. Today's bit of goodness is Lazy Mom Casserole.

I don't want to give the wrong idea. I'm not too lazy to do the things that need to be done every day. But I am not one of those hyperactive super moms who do the once a month cooking and build their own utility sheds. Well, I used to be sort of like that, but my kids got older and I got tired of doing all that stuff. Nevertheless, I like a certain amount of orderliness and so I am re-focusing my energies into looking at ways to do things that allow me more lazy time.

One of those things is potato preparation. I have found that I can peel and cut potatoes while watching TV and keep them for several days in the fridge. Later on, when I would like to cook potatoes or something that requires potatoes, I will not be deterred by having to prepare the potatoes. Seriously, I have changed more plans than I care to admit by being too lazy to peel potatoes. But if you can combine the potato peeling with an enjoyable activity - let's say watching several episodes of "Breaking Bad" on Netflix, the potato peeling is no problem. I like to cut them into smallish (half inch or so) cubes so they cook faster.

To keep them in the refrigerator for about four days or so, placed cubed and washed potatoes in a container (one that has a tight fitting lid), cover completely with water. Sprinkle about a teaspoon of salt and a goodly squirt of lemon juice on top. Cover with plastic wrap and lid. I've used mine after four days and they were just like new. Haven't tried longer than four days, though. Use your own judgment. Just so happened I had some potatoes waiting in the fridge tonight and used them in the Lazy Mom Casserole. I also had a small amount of leftover mashed potatoes which I mixed in with them.

Lazy Mom Casserole is a great cold-weather standby that anyone could make. It allows for a lot of variation as well. I seldom make the exact same casserole twice. Below is how I made it tonight:

Lazy Mom Casserole

Brown 1 - 2 pounds ground beef in a skillet, depending on how much of this stuff you want and how big of a casserole dish you want to use. Tonight I used the Pampered Chef 15.5"x10" Stoneware Baker, which easily accommodated what I would call a double batch of this stuff using 2 pounds of beef. If I use a regular 9 x 13 cake pan, I would use only 1 pound of beef and fewer veggies than tonight's batch.

If necessary, drain excess fat. I use only Laura's Lean Beef or locally produced organic beef so I don't have to drain. I seasoned the beef with some salt, pepper, garlic powder, and Worchestershire sauce. Next I added a can of generic Mexi-corn (corn and pepper mix), french-sliced green beans (drained), a large can of sliced mushrooms (drained), one can of tomato soup and about a half a can of water. This did not look tomato-y enough to me, so I squirted in some ketchup until it looked about right. Cook on medium heat until everything is hot and evenly distributed, then pour into the baking dish.

Mash the potatoes. I add a little Country Crock, sour cream, salt, garlic powder, and milk - not to mention the leftover mashed potatoes I already had, which is a great way to use those up, and I ended up with just the right quantity, about half a medium size pan. Not sure how much mine holds, so I took a picture to give you some idea how much you need.

Use a large spoon to ladle dollops of mashed potatoes around the perimeter of the baking dish, as shown:

Bake in 350 degree oven for approximately 30 minutes. Should be nice and bubbly. Sprinkle with shredded cheese and return to oven for about five minutes. Remove from oven and let set for about five minutes before serving.

My family loves this casserole, and it keeps well in the fridge for delicious second-day leftovers. Good, warm, and filling cold-weather food. Let me know if you try it!