It doesn’t really fit the theme of my recent posts, but I’ve been enjoying this comforting winter casserole so much I feel compelled to pass it on. I found the original somewhere on the net, probably Cooks.com, and made it a lot spicier.
The two best features of this recipe are ease and flexibility. You can prepare the ingredients in the time the oven takes to preheat; and preparation is limited to cutting up several things, pouring them into a baking dish, and spreading soup and spices over them. It can use many different sets of spices and vegetables, include or exclude meat, use different potatoes, come with a heavier or lighter sauce, and be vegan if you prefer.
It’s no surprise to cooks that soups like cream of celery and mushroom will save the blandest and most conventional ingredients. But as someone who could eat Indian food every meal for the rest of his life, and lives in an area with lots of Indian restaurants, I was surprised at what a decent curry this recipe makes. Hope someone enjoys it!
Preheat oven to 350F.
Cut red and/or gold potatoes into slices about one-and-a-half to two inches thick. Spread them cut-side down over the bottom of a baking dish; I use an 8-inch circular one, so I usually need three or four potatoes, cut into two or three slices each.
Cut up whatever veggies you like; level of coarseness doesn’t really matter. Scatter the results across the potatoes. I used:
You can add arbitrary ingredients at this stage. I cut up chicken into bite-size pieces; substitute whatever you like, or go with what’s here.
Sprinkle spices over the lot. I used:
Smother with a 10.5 oz. can of cream of celery (or onion or mushroom) soup. Add an additional half-can of broth, water, milk, beer, or probably even wine, but I haven’t tried the latter yet. If you prefer a lighter sauce, substitute chicken or vegetable broth for the cream-of-whatever soup.
Cover and bake for about an hour. Check around 45 minutes. The baking time is very flexible; the only issue is to make sure the potatoes are done.