Use your imagination to create tasty meals for your family. Here’s an old, old recipe that seems to be a traditional treat in Newfoundland and Labrador. It’s been on my menu plan for many years.
You can change up the vegetables to be anything that you have on hand and the meat can be whatever you want … or just leave it out altogether. The one thing that cannot be substituted if you want to keep that traditional flavour is the can of tomato soup. You can make this casserole in the oven or you can use a Slow Cooker. Both methods are described below.
7 Layer Dinner
Ingredients:
4 or 5 potatoes (thinly sliced)
1 large onion (diced)
3 carrots (thin slices)
1 cup rice
1 can green peas
1 can tomato soup
1 can cold water
1 1/2 to 2 cups ground beef or sausages
1/2 cup grated cheese (optional)
1 tsp salt
1/2 tsp pepper
TIPS:
Want to add more layers? You can use frozen broccoli, cauliflower, or other mixed vegetables – whatever you have on hand.
Oven Method
Directions for rice: I always use long grain white rice but you can decide what type you’d prefer. I cook it in the microwave in a large covered bowl. Just combine 2 cups boiling water, 1 cup rice and salt and microwave on high for 9 minutes. Reduce power level to 4 (same as defrost) and cook for 5 minutes. Let it cool for 5 minutes, rinse well to get rid of the starch) and set aside
Directions for casserole:
Cut vegetables in thin slices and boil until crunchy. Drain and set aside. Fry meat and drain off fat. If using sausage, cut in bite size pieces. Grease casserole dish and layer rice and veggies (separate layer for each) seasoning after. Top with meat and then cheese. Mix soup and water and pour over casserole. Bake 35 to 45 minutes in moderate oven (350°).
NOTE: If using the oven method for this recipe, I always cook the rice, veggies and meat beforehand. It just speeds up the baking time, otherwise you would need to bake it for 1 1/2 hours.
Slow Cooker Method
No need to pre-cook anything when using the Slow Cooker. Just layer everything in its raw state. Be sure to include the juice from the canned green peas. You’ll need that extra liquid to cook the rice. Cook on low for 6 to 7 hours.
