Recipe by Recipe Junkie
From the book, Joyce Lamont's Favorite Minnesota Recipes & Radio Memories. This really sounds wonderful! Pork sausage can be substituted for ground beef if desired and can be easily doubled for company or parties.
Top Review by Stefanie828
If I could give this recipe more stars-I would! I did not use any butter because it did not need it at all, it tasted like there was already loads on there when finished. I used a 13 by 9 baking dish that I sprayed with cooking oil. I followed the recipe for the bread and the meat (no butter). Instead of using shredded cheese, I used normal American cheese slices. The 13 by 9 dish has exactly enough room to do 2 rows of 4 slices of cheese (which I doubled-yum) I did not have enough meat to do more then 1 layer-but trust me...any more then that and we would have burst!
- 8 slices bread
- 3 tablespoons butter, softened
- 1 lb lean ground beef
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 tablespoon prepared mustard
- 2 tablespoons ketchup
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 egg
- 3⁄4 cup milk
- 1⁄4 teaspoon salt
- 1 cup shredded sharp processed American cheese
Directions See How It's Made
- Preheat oven to 350 degrees.
- Toast the bread until golden, then spread both sides of the toast lightly with butter.
- Cut each piece into 3 pieces lengthwise and set aside.
- In large skillet, cook beef with onion and celery until browned.
- Drain thoroughly.
- Add mustard, ketchup, 1/4 t salt, and pepper and mix well.
- In small bowl, combine egg, milk and 1/4 t salt and beat well.
- Butter 9-inch square glass baking dish.
- Place half of the toast slices in the pan.
- Spoon half of the meat mixture over the toast and sprinkle with half with half of the cheese.
- Repeat layers using remaining ingredients.
- Pour egg mixture evenly over the layers in the dish.
- Bake for 30-40 minutes or until casserole is puffed and golden brown.
- Cut into squares to serve.