potato chip casserole
1 large 10 oz. bag of potato chips (I personally prefer Lays original chips because I think they crisp up the best)
2 cups of uncooked white rice (cooked then cooled)
1.5 lbs of ground beef
1/2 of a large yellow onion diced
4 cloves of garlic minced
3 Tbsp. of Soy sauce
1 Tbsp. of Worcestershire sauce
Salt and pepper to taste
Red pepper flakes to taste
2 cup of frozen broccoli/veggies whatever I have on hand (only because I feel guilty eating only meat and potatoes ….)
4 sliced white button mushroom (optional)
2 10.75 oz. cans of cream of chicken
1 2/3 cups of milk (or just use the cans and fill a little more than half on both)
1 large egg
1 Tbsp. dried parsley
Cook the rice… set aside and let cool. Preheat the oven to 375º and lightly grease a 9”x13” casserole dish with olive oil
You know those extremely stressful days you have at work or just because it’s only Monday? Take it out on that large bag of chips -crush the chips in the bag until all of the chips are broken up into tiny pieces. You are welcome.
Heat a heavy bottom pan with light oil on medium high heat and start sautéing the onions. When the onions start to look translucent; toss in the ground beef to start browning. Once the beef is about 80% cooked add in all the flavorings: Soy sauce, Worcestershire sauce, red pepper and garlic. You can then add in the broccoli and mushroom and make sure it is well incorporated. Add pepper to taste. Remove from heat and set aside ( the broccoli and mushroom does not need to be cooked completely through as it will continue cooking in the oven).
In a large bowl mix the cream of chicken, milk, parsley and egg. Now it’s time to layer your casserole dish! Layer one is the rice … make sure to flatten it out as much as possible since this will be the base of your casserole. Layer DOS: the meat (and teeny tiny bit of veggie), don’t be shy to use some of the juice from the meat too. Third layer is our cream of chicken mixture – if you are preparing this ahead of time then stop here and put a foil over your casserole dish and pop it in the fridge. The last layer … the golden crown of the casserole … Use the ENTIRE bag of tiny crushed chips as the top layer. Okay you don’t have to use the entire bag but I totally do. Gently press down and I like to take a chopstick and just kind of poke a couple of holes all the way through to the rice so that the liquid mixture can permeate to the bottom. Pop into the oven and let bake for about 35-45 minutes or until you see the chips are starting to brown.
Once you take it out I usually let it sit for about 10-15 minutes to let the casserole set and then serve. Try with some swirls of sriracha on top … totally drooling while I’m writing this….