In another blast from the past, we share a recipe that was not only featured in NDFB's Pantry Shelf column (from the February 1987 edition of Dakota Family), but was also the winning recipe in the 1986 North Dakota Dairy Cook-Off. This recipe was entered by Mary Ellen Melander, who at the time was an NDFB member living in Hunter.
In the column, Arelen Peterson, the NDFB Program Coordinator back then, noted, "Your family will agree to its tasty quality when you make this delicious, hearty meal in a dish. Preparation time can be hastened by using a food processor to chop the onions, slice the potatoes, and grate the cheese."
Alternatively, you can use a 32-ounce package of frozen hash browns and pre-shredded cheese if you prefer.
Creamy Cheese Bake
Ingredients
2 lbs. ground beef
2 large onions, chopped
6 large potatoes, peeled and sliced (or a 32 oz. pkg of hash browns)
1 can mushrooms, drained (reserve liquid)
1 can cream of mushroom soup
3/4 cup half and half
3/4 cup cultured sour cream
8 oz. shredded cheddar cheese
Instructions
Brown the meat, onions, adding salt and pepper, and drain. Add either water or cooking wine to the reserved mushroom liquid to make 1 cup. Stir liquids and mushrooms into meat. Pour mixtures into a lightly greased 13 x 8 baking dish. Arrange potatoes or hash browns over the meat. Salt lightly. Mix soup, half & half, sour cream 1 tsp. salt and 1/4 tsp. pepper. Pour over potatoes and bake 1 hour, uncovered, at 350 degrees. Put shredded cheddar cheese (about two cups) over the top and bake until cheese is melted.