Description
Hearty chicken casserole from Southern United States delights dinner tables with comfort and flavor. Creamy, cheesy layers paired with crisp garden salad create a satisfying meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 16 ounces (500 grams) ground beef
- 3 large potatoes
- 2 ounces (60 grams) Parmesan cheese, grated
- 8 ounces (250 grams) cheese (cheddar or mozzarella), grated
Vegetables and Seasonings:
- 1 onion, finely chopped
- 1 small carrot, grated
- 2 garlic cloves, grated
- 7 mushrooms, finely chopped
- 1 bell pepper, finely chopped
- 1 tomato, finely chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon oregano
- 1 teaspoon baking powder
Binding and Coating Ingredients:
- 3 eggs
- 1 cup cream
- 3 tablespoons flour
- Olive oil for brushing and frying
Salad Ingredients:
- Green salad leaves
- 10 cherry tomatoes, cut into wedges
- 4 mini cucumbers, sliced
- 1 bell pepper, finely chopped
- 1 avocado, peeled, pitted, and chopped
- 1 small shallot, finely chopped
- Pitted green olives, to taste
- Mozzarella cheese, torn into pieces
Salad Dressing:
- 2 tablespoons olive oil
- Juice from half a lemon
- 1 teaspoon mustard
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Whisk eggs with salt, black pepper, and oregano in a mixing bowl until the mixture becomes uniform and smooth.
- Gradually incorporate cream into the egg mixture, then blend in flour and baking powder until achieving a consistent texture. Set aside the mixture for later use.
- Prepare potatoes by peeling and dicing them, then submerge in salted water. Bring to a boil and cook until they reach a tender consistency. Drain and allow to cool completely.
- Sauté finely chopped onions in olive oil over medium heat until they transform into a golden brown color.
- Introduce grated carrot and minced garlic to the pan, continuing to cook for several minutes until fragrant.
- Brown ground beef in the same pan, then incorporate chopped mushrooms, bell pepper, and tomato. Cook until vegetables soften and meat is thoroughly cooked.
- Season the meat mixture with salt, black pepper, and oregano. Continue cooking for an additional 5 minutes before removing from heat.
- Warm the oven to 360F (180C) and lightly grease a baking dish with olive oil.
- Create the first layer by evenly spreading the cooled potatoes across the bottom of the dish. Sprinkle Parmesan cheese over the potato layer.
- Distribute the seasoned beef and vegetable mixture uniformly on top of the potato layer.
- Carefully pour the prepared egg, cream, and flour mixture over the entire casserole.
- Generously cover the top with grated cheese.
- Bake for 30 minutes until the surface turns golden brown and the casserole sets completely.
- Arrange fresh green salad leaves in a large serving bowl.
- Enhance the salad by adding cherry tomatoes, mini cucumbers, bell pepper, avocado, shallot, and green olives.
- Tear mozzarella cheese into bite-sized pieces and scatter across the salad.
- Craft the dressing by whisking olive oil, lemon juice, mustard, salt, black pepper, and oregano in a small bowl until well combined.
- Drizzle the prepared dressing over the salad and gently toss to ensure even distribution of flavors.
Notes
- Customize Dietary Needs: Swap ground beef with plant-based crumbles or lentils for a vegetarian version, ensuring everyone can enjoy this hearty casserole.
- Reduce Carbohydrates: Replace potatoes with cauliflower or zucchini for a lower-carb alternative that maintains the dish’s delicious texture.
- Enhance Flavor Depth: Toast herbs like oregano briefly before adding to intensify their aromatic qualities and bring more robust taste to the casserole.
- Prevent Soggy Bottom: Ensure potatoes are well-drained and pat dry to avoid excess moisture, creating a perfectly crisp casserole base that holds its structure.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 480
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 150 mg