Augratin Potatoes & Beef Casserole

1.0 large Onions, raw
15.2 oz Ground beef, extra lean (15% fat) pan broiled
0.25 cup Cheese - Kraft Shredded Cheddar Cheese
15.0 oz Au Gratin potatoes prepared boxed (Betty Crocker 100% real potatoes) 1 box
0.1 serving *Great Value Pancake Mix
2.0 oz Cheese, Block - Colby & Monterey Jack
1.0 tbsp Salt, Pepper, Onion powder, Garlic Powder, Parsley

Part 1. Beef mixture) Start by preparing ground beef first...pan broil with salt, pepper and half of the raw onion...just before meat is at Browning stage, season with more salt and pepper to taste, then add onion powder, garlic powder, parsley and dried green onions, also to taste... Now bring meat and spices to a finished Browning stage...dust with pancake mix - DO NOT ADD WATER, USE AS DRY ONLY (make sure you are using the mix in which you only add water to it, NOT the one in which you add milk and eggs!)... Lightly dust over the top of the meat w/flour/pancake mix... Come back with spatula stirring it all into meat until you can't tell there's any flour/pancake mix... once you sear this off with a little Browning to letting it slightly get a little black and brown, not burning, but close, then add bottled water, your preference, and a capful of Kitchen Bouquet, to enhance meat flavor and make a thick binding gravy and meat... add in rest of raw onion and let that simmer on low keeping the gravy just slightly loose until ready to thicken/bring together in casserole. Part 2. Betty Crocker AuGratin Potatoes) you can use one to two boxes depending on how many potatoes you want... compare as per stove top instructions... I cut back on water and a little bit of the milk when using two boxes where it would be 4 cups of water I only use three sometimes a little less than that, and where it would be a cup of milk I cut it just slightly under at 1 and 7/8... In order to make and easy cheesy transition, I begin the sauce with just a little dry adding a little milk and a little dry at a time blending it slowly so that it all gets blended with no lumps... as water is boiling in pot slowly introduce cheesy milk mixture as that comes to a boil add chopped up Colby cheddar block cheese... Then add in your potatoes slowly Sterling stirring so as not to break the potatoes... you can add spices, onions, celery, other chop veggies Etc. Of your choice, if you want to... now turn off heat under potato mixture let it sit for just a little bit... Part 3. Bring it All Together) in a 13 by 9 foil pan, spread butter, margarine or no stick spray on the bottom of pan...then pour in meat gravy mixture, spreading it out to layer all across the bottom... You can add extra shredded cheddar cheese here, as a layer, if you want to, but if you're counting calories you should hold back on this layer :-(... next using a slotted spoon distribute cheesy potato augratin mixture, trying to get only potatoes out, layering the potatoes across the top of the meat where there's a full complete layer of potatoes covering the meat... If there is more than 1/4 cup of sauce left, do not put it on casserole or you will have too loose or juicy a casserole, but if you like a lot of cheese sauce go ahead, your choice... With remaining shredded cheddar cheese or a cup of cheddar cheese.* Place in oven for 30 to 35 minutes at 350 degrees... With foil on top... Take out, remove foil, Place back in oven for another 10 to 15 minutes to let it brown on top, watching it to make sure it doesn't burn...serve with a green vegetable or salad for balanced meal!:-) Serving Size: Makes 6 servings.

Number of Servings: 6.0

Recipe submitted by SparkPeople user PANDORASS.