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Pot De Chinois




Source of Recipe


Internet


List of Ingredients




5 medium-sized all-purpose potatoes, peeled and cut into chunks for boiling for mashed
2 medium sized onion, minced
1 1/2 lbs. ground beef
1 regular size can creamed corn
1 small can creamed corn
1 regular size can niblets corn, drained
2 sticks butter or margarine
salt and pepper


Recipe



Put chunked slices of potato in pot with water to cover. Cook on high until boil; slant cover and turn down heat to med/med-low. Cook until fork inserted into potato is soft - able to penetrate easily. Drain water from potatoes. Mash potatoes, adding 2-3 TBSP butter or margarine and salt and pepper to taste. Once all lumps are out of mashed potatoes, add 1/4 cup milk (2% - whole) or more until potatoes are somewhat creamy. In fry pan, saute onions in 3 TSP. butter/margarine until tender/translucent. Put into 9x13 casserole dish (or one that can hold that capacity). Brown hamburger and drain oil; put on top of onions. Open cans of cream corn and add can of drained niblet corn to fry pan - cook on medium heat until warm and bubbling. Add corn mix on top of hamburger. Last but not least, put mashed potato on top. On top of potatoes add several slices of butter or margarine, salt and pepper.
***At this point, the casserole could be frozen. Canned corn may be added as is and not cooked?***

Cook 350 degrees 30-40 minutes until bubbling on sides and somewhat browned on potatoes. Not sure of time for frozen.