Recipe by Bruce & Casey Lau
My dad was an excellent cook. This was one of my favorites from the time I was very little--in fact, it was one of the first things he made for me when I came home on leave from the Army. My son loved it as a child and it is still one of my major comfort foods.
Top Review by Nashville Novice
Excellent recipe!!! Easy to follow and absolutely delicious! Minimal work with major payoff & satisfaction of watching my husband gobble it down! He likes simple, southern, comfort type foods, so this recipe was perfect! It's definitely going in my file for future use. Thanks so much!!!
- 1 1⁄2 lbs very lean ground sirloin
- 2 (16 ounce) cans whole kernel corn
- 2 lbs potatoes (boiled, mashed, seasoned)
- 1 medium onion, diced
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 1 (1 ounce) packet beef gravy mix
- 1⁄2-1 cup salted butter
- 1 cup milk
Directions See How It's Made
- Brown the beef, season to taste during browning, add diced onion during last couple of minutes of browning.
- Do not drain; set aside.
- Peel and boil potatoes as for mashed.
- Drain, mash, adding butter and milk (reserve one quarter of the butter) as needed for liquid until smooth consistency.
- Some lumps are okay.
- Drain canned corn and set aside.
- Pour ground beef into bottom of 2 1/2-quart casserole dish to cover bottom.
- Pour in beef gravy packet.
- Mix gravy packet and meat thoroughly.
- Layer cans of corn over top of meat to form a layer that completely covers ground beef.
- Layer potatoes on top of corn mixture until completely covered.
- Form small peaks in potatoes.
- Dot potatoes with the reserved butter.
- Sprinkle gently with paprika.
- Place casserole in preheated 350° oven, covered for 15 minutes.
- Uncover casserole and resume cooking for another 20 minutes or until peaks of potatoes are lightly browned and all butter dots are melted.