Do You Like Casseroles?

Although my husband does love a good hearty meat and potatoes meal put down in front of him, he also likes casseroles. I think he and I both grew up eating casserole dishes because our moms knew it was a good way to feed a family economically. Sometimes there wasn't a lot of meat in the casserole but other good ingredients compensated for that.

This recipe I'm posting today would be just fine with half the amount of meat in it. Really. At least, it would be for me, but hubby would just as soon I use the whole pound of ground beef . . . 'cause a hard-workin' fella needs his protein, ya know. (Ya sure, you betcha.)

Whichever way you prefer it, not so much meat or chock full of meat, I think you might like this casserole. Any leftovers are great heated up the next day, too.

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CHEESEBURGER CASSEROLE

8 slices (approximately) bread
1 lb. ground beef
1/2 cup chopped onion
1/4 cup chopped celery
1 tablespoon prepared mustard
1/2 teaspoon salt
1-1/2 cup grated sharp cheddar cheese
1 beaten egg
3/4 cup milk
1/4 teaspoon dry mustard
Good dash black pepper
1/2 teaspoon salt
Paprika

Toast slices of bread and spread with butter. Cut to fit into the bottom of a greased 9" square baking dish.

Mix ground beef, onion, celery, prepared mustard and 1/2 teaspoon salt in skillet and cook until meat is slightly browned.

Sprinkle the toast in the baking dish with approximately 1/2 cup of the grated cheese. Then add half of the meat mixture. Place another layer of buttered toast over the meat, add another 1/2 cup of grated cheese and the last of the meat mixture. End by adding the last 1/2 cup of grated cheese as a top layer.

In a small bowl, mix the egg, milk, dry mustard, pepper and 1/2 teaspoon salt. Pour over the layers in the pan. Sprinkle some paprika over the top.

Bake uncovered in a 350 oven for 30-35 minutes.

NOTES: Because I'm a mustard lover, I usually use more prepared mustard than the 1 tablespoon in the recipe. I've never had anybody complain and I think it gives the casserole more of a "cheeseburger" flavor. You might want to adjust the amount according to your personal taste.

I've made this casserole over the years with all kinds of bread. (It's a great way to use up slightly stale bread.) This past weekend I made it with rye bread and it was yummy. Actually, you couldn't taste the rye flavor at all.

I've also used other yellow cheeses when I didn't have any sharp cheddar.

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If you get a chance to try it, I hope this casserole proves to be a good one for you and your family. A cold beer (if you indulge in that sort of thing), a green salad and a chunk of Cheeseburger Casserole . . . not a bad meal!

P.S. I just put up a new post on my quilting blog. Nothing to eat, but something to look at!