This is a family recipe that my Mom and Grandmother used to make. Grandma always said it was an easy dish to make on wash day, which was a very labor intensive day on the farm. Of course she’d use vegetables she’d canned herself. I still remember the rows of shining mason jars on a wooden shelf in the basement of the farmhouse.
In fact the very first blue Mason jar that I ever collected was from the “cave” of the farmhouse where my grandmother grew up. The house was long gone, and I was a crazy 10-year-old going down into a potential cave-in situation, but I found a blue mason jar with veggies still in it. Who knows, they may have just missed being used in Wash Day Casserole! Anyway, this recipe is my son Samir’s favorite, and his first recipe request.
2 potatoes, scrubbed well and cut in 1/2″ pieces
1 can green beans, liquid reserved
1 can corn, drained
1 lb. hamburger, browned
1 onion, diced
2 cloves garlic, diced
2 cups cooked rice (1 cup uncooked – we use Basmati)
1 can tomato sauce or 1/2 cup ketchup
Lawry’s Seasoned Salt (optional)
Cook potatoes with green bean liquid, and add a little salt and pepper.
Brown hamburger and add diced onion and garlic and cook until onion is translucent.
In a large bowl layer and smooth out the following, (starting with the cooked potatoes) sprinkling just a little salt and pepper on each layer. (I add a little Lawry’s Seasoned Salt in place of the regular salt, but it’s not part of the original recipe.)
Potatoes with liquid
tomato sauce or ketchup
Bake at 350 for 25 minutes or so, until everything is warmed through.