Happy 2017! {Recipe: Potato Beef Bake}

Happy New Year! It has become a tradition in our family to end the year with this casserole. We usually have some sort of roast beef, prime rib and/or brisket, during the holidays and there is always leftovers. So, this casserole is our favorite way to use up those leftovers.

This recipe comes from my mother. It is not the healthiest recipe (I swear she was a very healthy eater), but it is oh so good! I believe dishes like this stand out in my memory because it was not typical of what my mother cooked. When she did make something like this, we loved it!

What is like my mother is not to waste anything, so this casserole is perfect for using up bits of left over roast. It is a great way to stretch out that last bit of a good roast!

Potato Beef Bake

Ingredients:

6 medium potatoes, cooked and cubed
1 1/2 cups (or more) cubed beef
1 medium onion, chopped
3 tablespoons butter
1 tablespoons flour
1 teaspoons salt
1/4 teaspoon dry mustard
1/4 teaspoon pepper
1 1/2 cup milk
3/4 cup mayonnaise
3 tablespoons buttered bread crumbs (optional)*
6 slices cooked beef (optional)*

Instructions:

1. Preheat oven to 350°F.
2. Scrub potatoes and pierce with a fork. Place them in a large stock pot and cover with water. Bring to a boil and cook until fork tender. Once cooked, remove the potatoes from the water and allow them to cool enough to handle. Once cool, peel off the potato skins; they should just slip off or easily scraped off with a knife. For a more rustic casserole or if you like potato skins, go ahead and leave them on and just cube the potatoes. Place cubed potatoes in a large bowl and add cubed beef and onion; set aside.
3. Melt butter in a medium sized sauce pan, whisk in flour, salt, mustard and pepper. Add milk and cook, stirring constantly, until smooth and mixed; bring to a boil and boil one minute. Remove from heat and stir in mayonnaise. Pour the mayonnaise mixture over the potato/beef mixture in bowl. Give it all a good stir until well combined. 
4. Once combined, pour into a 2 quart casserole and top with buttered bread crumbs.
5. Bake at 350°F for 30-35 minutes. Arrange beef slices on top and bake an addition 10 minutes. 

*Neither my mother nor I have ever used the buttered bread crumbs or beef slices on top. I just bake the casserole until bubbly and golden brown on top, about 30-45 minutes. 

Enjoy!