It’s Foodie Friday! (Scalloped Potato Casserole)

Hi all! Here’s a recipe I tried this week and we will be adding to our menu favorites. It’s sort of a take on a shepherds pie type of dish. Hope you like it!


Scalloped Potato Casserole


About 8 potatoes


1 medium onion


1 lb. ground beef or turkey


1 can corn


3 cups milk


3 Tbl. butter


2 Tbl. flour


2 envelopes dry onion soup mix


I prefer to use red skins and/or Yukon golds for this recipe because you don’t have to peal those, however any potato will work. If using Russets, go ahead and peal those. Slice them into thin rounds, set aside. Peal and dice the onion and place them in with the potatoes.  In a skillet, brown your meat and drain. set aside. In a medium sauce pan, melt butter in the 3 cups milk. Do this on medium heat so as not to scorch the milk. When the butter is melted, sprinkle in the flour and whisk constantly. Cook about 3 or 4 minutes. Add in both envelopes dry onion soup mix and whisk together. In a large bowl place potatoes, corn, onion and meat. Pour milk sauce over the mixture. Stir well. Pour into large crock pot and set to low for 7 to 8 hours or on high for 3 to 4 hours depending on how hot your crock pot cooks. It smells delicious after about an hour and a half. You may need to add more spices or seasonings if your family likes more flavor. You could also serve this with gravy over top. Let me know how you like it! Enjoy.

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