Field Notes from Koch Agronomic Services

Schmacon Casserole

Chuck Zimmerman

Schmacon CasseroleThe AgriBlogger is all about food. This includes casseroles. They’re easy and I make more than enough so I can freeze the rest for another meal.

So, with a pound of Schmacon for inspiration I decided to make a new casserole this week. Here are my ingredients:

Schmacon1 bag of shredded potatoes
1 pound Schmacon (beef’s answer to bacon)
1 can of sauerkraut
Stir fried red, yellow, green and orange bell peppers, red onion, sweet onion, garlic
different shredded cheeses (cheddar, mozzarella, parmesan)
1 can Cream of Mushroom soup
1 cup of Water
Spices: Everglades seasoning, Mrs. Dash, Dill, Paprika
pats of butter bottom and top

Once the peppers, garlic and onions were tender I blended all of this in a bowl. I used about a cup of each cheese. On the spices I just shook enough in to “feel” that it was enough.

Then I sprayed olive oil on a glass casserole dish, added some pats of butter, poured the mixture in, topped with pats of butter and paprika. Then baked it for about 45 minutes at 325.

Boom. An explosion of flavor in your mouth. This casserole is good as a stand alone meal or for breakfast with eggs. Try some.

Beef, Food