Recipe by Wildflour
Just what the recipes says! And looks really pretty!
Top Review by Chef Alesia Gideon's Keeper
I have made this for many years, its my April Fool's Dinner. Every year I tell the kids that they are having cake for dinner (april Fool's). They think it is awesome, and its something different for the kids, which they love. My only difference is that I bake the Meat in the Bundt, and then I frost it with the mashed potatoe's. great recipe!!!
- 473.18 ml flour
- 473.18 ml instant potato flakes
- 4.92 ml salt
- 177.44 ml butter or 177.44 ml margarine
- 236.59 ml milk
- 4.92 ml minced dried chives
- 907.18 g lean ground beef
- 177.44 ml instant potato flakes
- 118.29 ml chopped onion
- 4.92 ml salt
- 2.46 ml pepper
- 118.29 ml catsup
- 29.58 ml prepared mustard, start with 1 Tbl. first, taste, then add from there if desired
- 2 (623.68 g) can condensed cheddar cheese soup
- 226.79 g extra-sharp cheddar cheese, grated (optional)
Directions See How It's Made
- Preheat oven to 400 degrees.
- Lightly spoon flour into a measuring cup; level off.
- In large bowl, combine flour,potato flakes and salt.
- Cut in butter until crumbly.
- Stir in chives.
- Stir in milk to form dough.
- Using back of spoon, form crust by pressing dough up 3/4 of sides of 10 or 12-cup greased and lightly floured Bundt pan.
- In very large frying pan or Dutch oven, brown ground beef; drain.
- Stir in remaining filling ingredients; blend well.
- Spoon into crust.
- Bake 30 - 40 minutes.
- Cool upright in pan 10 minutes; invert onto serving plate.
- Serve with additional catsup and mustard, if desired. 10 - 12 servings.
- Recipe may be halfed for 6-cup Bundt pan. Decrease baking time 10 minutes.
- You can also kick this up a knotch by adding/subbing BBQ sauce, cayenne pepper, hot sauce, green chilies, diced tomatoes (fresh or canned/drained), sweet or dill pickle relish, cooked/crumbled bacon, etc -- .