VISIT US ON FACEBOOK.
Irish Lasagna
A twist on an old Italian traditional lasagna. The Irish way
Ingredients
- 5 lbs of hamburger
- 1 container of cavender's all purpose Greek seasoning
- 1 4 pack of Guinness
- 3 lbs of medium cheddar, grated
- 4 to 6 boxes of scalloped potatoes
- 2 cans of original pringles
- 2 10 by 13 4 liter/4 quart casserole pans
Methods/steps
- Brown hamburger half way adding Cavender's to taste. About 5 minutes. Drain grease. Put hamburger back on flame and add 1 to 2 Guinness cans. Continue to cook for 10 minutes and add Cavender's to taste. Remove from heat and set into a pot/pan/bowl.
- Preheat your oven to 400 degrees
- Next, take your 4/6 boxes of scalloped potatoes. Read the directions for the box. I.E. Milk, Water, Butter.
- Take a large pot and add the ingredients for at least 2 boxes...minus the potatoes. Bring the liquid to a boil. Stop and remove from heat.
- Next, grab a casserole pan. Take the dried potatoes from the 2 boxes and make a layer of potatoes on the bottom of one casserole pan. Generously douse with cheddar cheese.
- Add a layer of hamburger next.
- Then, add in the cheese sauce mix from the boxes of scalloped potatoes.
- Repeat 1 to 2 more times. Depends on how many layers you want to make.
- Now, your oven should be ready. Make sure you have a good layer of cheddar on the final top layer.
- Bake for an hour at 400 degrees, checking and turning the pan every 15 minutes.
- While the casserole pan is baking, get a large bowl and open up one can of pringles and dump into the bowl. Mash with your knuckles, the pringles. To the point it looks like breading.
- When the hour is up, remove your casserole pans. Immediatley cover the top of the pan with the crushed pringles.
- Put into fridge(4 hours) or Freezer(one hour).
- Remove and slice like you would a lasagna
- Enjoy!!!
Additional Tips
I usually use Guinness to saute the hamburger. I've also used Bushmills instead on a couple of occasions
Reviews