Step 1: Make patties out of hamburg and fry in melted fat on high heat
Step 2: Place patties in a greased casserole dish
Step 3: Layer cut celery, potatoes and carrots on top of the beef patties
Step 4: Add flour and water to remaining fat to create a white gravy. Pour over the casserole and bake for an hour and a half.
Serve and enjoy.
The recipe screams convenience and ease to me, a sign of its time. I'm interested to see the popularity of this dish. Come in and give it a try and let me know what you think. Or if you have a story about this one please write to me and tell me! I'm anxious to know your thoughts!
Blue Elephant Cafe
12 Pepperell Square
Saco, Maine 04072
207-281-3070
I would have used a smaller, deeper casserole for this so you could layer the veggies over the meat, then be able to cover everything with the sauce. It would not have looked quite so odd, though you still wouldn't have served it for company, but more likely as a typical farm mid-day dinner main course from the 30s through the 60s. What wouldn't seem so strange to us now would be using pork chops or chicken thighs instead of hamburgers. I think those would have been pretty typical meats for this kind of casserole back then too. We'd probably add more veggies into the casserole for color now, but back then, they'd have served a green and an "orange" vegetable in separate serving dishes on the table.
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