Thrifty Thursday Casserole
By Tanya Manus
In these days when everyone is trying to stretch their money, and their groceries, as far as possible, my mother has revisited one of my grandmother’s often-used penny-pinchers: Thursday Casserole.
On Thursdays, my grandmother cleaned out the refrigerator and used up leftover meats and vegetables, then paired them with rice or macaroni, in a casserole to feed her growing family. Then Friday was payday, and it was time to buy groceries again.
My mom’s most recent Thursday Casserole was a meat-and-vegetable mixture topped with mashed potatoes, served along with homemade gravy. To get started on your own Thursday Casserole, try this recipe that can be made with a lot of things you’ve probably already got in your refrigerator or freezer.
Leida’s Potatoes Pie
1 lb. ground beef
1 can beef broth, divided
3 bay leaves
2 whole cloves
1/2 teaspoon pepper
1/8 teaspoon dried thyme
1 lb. potatoes, peeled and cubed
1/4 cup milk
2 tablespoons butter
1 tablespoon green onion, minced
1 teaspoon salt, divided
1 cup mozzarella cheese, shredded
2 medium onions, chopped
2 celery ribs, chopped
1 large carrot, sliced
1 cup frozen corn, thawed
2 tablespoons flour
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in 1 cup of broth, bay leaves, cloves, pepper, and thyme. Bring to a boil. Reduce heat cover and simmer for 30 minutes. Meanwhile, place potatoes in a large pot; cover with water. Bring to a boil. Reduce heat. Cover and cook 15 minutes or until tender. Drain. Mash potatoes with milk, butter, green onions, and 1/2 teaspoon salt. Stir in cheese; keep warm.
Add the vegetables and remaining 1/2 teaspoon salt to the beef mixture. Cover and simmer for 10 minutes. In a small bowl, whisk the flour and remaining broth until smooth. Gradually stir into beef mixture. Bring to a boil; cook and stir for 1 to 2 minutes or until thickened. Remove from heat. Discard bay leaves and cloves. Transfer beef mixture to a greased 9- by 13-inch baking dish. Top with mashed potatoes. Bake, uncovered, 375 degrees for 10 minutes or until heated through.