Midwest Tomato Beef Potato Bake

Description

Slow-baked layers of beef, canned tomatoes, and tomato sauce mingle with shredded coleslaw vegetables and sliced potatoes in a rustic casserole evoking Midwest American and Ukrainian traditions. Eggs and gluten-free flour create a light savory topping reminiscent of British Yorkshire pudding elements, all in one dish for easy cleanup. This gluten-free comfort meal takes about 1 hour and 15 minutes with minimal added ingredients beyond fridge staples.

Cultural Background

Midwest American hotdish casseroles often combine ground meat, vegetables, and potatoes in one pan for hearty family meals rooted in immigrant farming communities. Ukrainian influences appear through the use of cabbage and tomatoes, echoing stuffed cabbage rolls or vegetable stews brought by Eastern European settlers. The egg-and-flour topping draws from British Yorkshire pudding, adapted here as a gluten-free savory crust to top the bake in a fusion style.

Recipe Info

PREP TIME: 20 minutes
COOK TIME: 55 minutes
TOTAL TIME: 1 hour 15 minutes
SERVINGS: 2
DIFFICULTY: Easy

Ingredients

• 8 ounces ground beef
• 1.5 cups coleslaw mix (shredded cabbage and carrots)
• 1 14.5-ounce can diced tomatoes, undrained
• 1/2 cup tomato sauce
• 2 medium potatoes, thinly sliced (about 1/8 inch thick)
• 2 large eggs
• 1/2 cup gluten-free flour
• 1/2 cup milk
• 1 tablespoon oil or butter for greasing
• Salt and pepper to taste (from staples)
• Optional: any available vegetables like onion or carrot for extra flavor, finely chopped

Instructions

1. Preheat oven to 375°F and lightly grease an 8x8 inch baking dish or similar one-pan casserole with oil or butter.
2. In a large skillet over medium heat, brown the ground beef for 5-7 minutes, breaking it up until no pink remains; season with salt and pepper and drain excess fat if needed.
3. Stir in the coleslaw mix, canned tomatoes with their juice, and tomato sauce; simmer for 3-5 minutes until the vegetables soften slightly and the mixture thickens a bit.
4. Layer half the sliced potatoes evenly in the bottom of the prepared baking dish, then spread the beef-tomato-coleslaw mixture over them; top with the remaining potato slices.
5. In a bowl, whisk together the eggs, gluten-free flour, and milk until smooth to form a thin batter (add a pinch of salt if desired); pour this evenly over the layered ingredients.
6. Cover the dish loosely with foil and bake for 30 minutes; remove foil and bake uncovered for another 20-25 minutes until the topping is puffed and golden, potatoes are tender when pierced with a fork, and the edges are bubbling.
7. Let rest for 5 minutes before serving to allow the layers to set.

Tips

- Slice potatoes uniformly thin for even cooking and to avoid underdone centers.
- Do not overmix the batter to keep the topping light and airy like a traditional Yorkshire pudding.
- If coleslaw mix is very wet, drain slightly before adding to prevent a soggy bake; substitute extra chopped vegetables from your fridge if needed.

Nutrition

Calories: 620
Protein: 32g
Carbs: 58g
Fat: 28g

Tags

Dinner, Canadian, American Southern, New England American, Midwest American, Native American, Dutch, Ukrainian, Polish, British, Irish, Chicken, Beef, Pork, Eggs, Shrimp or Prawns, Potatoes, Rice, Quinoa or other ancient grains, Gluten-Free, Comfort Food, Savory/Umami, Quick and Easy, One-Pot or One-Pan, Slow-Cooked or Braised, Baked or Roasted, 1-2 hours, Under 1 hour, Under 30 minutes