This is a great family-friendly meal that looks fancy, but it’s really easy to make. The Scalloped Potato, Kale, and Beef Casserole recipe makes a small baking dish that feeds my family of 5 for one meal
3-4mediumpotatoessliced thin on the round (A mandolin would be nice for this step.)
chopped fresh parsley to garnishoptional
Instructions
Preheat the oven to 350F.
Brown the beef in a pan. While the beef cooks, sprinkle it with salt and pepper. Use a slotted spoon to set the beef aside, leaving the grease behind to cook in.
Add the butter to the beef fat in the pan. To the butter and fat, add the: onion, garlic, kale, thyme, and red pepper flakes. Saute the veggies in the pan for about 5 minutes, until the kale wilts. Add the browned beef to the veggies, stirring to combine. Add the sea salt and pepper to the mixture according to your taste.
Put the cheese, cream of chicken soup, and sour cream in a small mixing bowl and combine the ingredients with a spoon.
Cover the bottom of a small buttered baking dish with a layer of overlapping sliced potatoes.
Spread half the cheese mixture over the potatoes, then all of the beef/kale mixture, and then the rest of the cheese mixture over the top of the beef/kale mixture.
Place a final overlapping layer of potatoes on the top, cover the baking dish with foil, and bake for 1 hour.
Take the foil off and bake for another 20 minutes. Then take the dish out, sprinkle the extra grated cheese and a small amount of dried thyme over the top. Bake for 10 more minutes to melt the cheese. Garnish with chopped fresh parsley.