Missouri (Diane Bolberchak)

Messouri

Is it Missouri or Messouri? It sure looks like an E to me. Anyway, Missouri Casserole is a dish of layered potatoes, ground beef and onions. There are versions that include sliced peppers, green beans, and picante sauce in place of tomatoes or tomato sauce. Most of the recipes indicate that the potatoes should be sliced thin, as should the onions. While the method as written is a little incomplete, it does seem simple – layer beginning with potatoes, then meat, then onions, repeat for a second layer, the final layer being the tomatoes. I imagine the salt & pepper could be sprinkled on the potato or hamburger layers, as you prefer.

I tried this recipe with my family, so  here are some pictures and notes.

IMG_3112

Here I have layered the sliced potatoes, ground beef and onions. I used Idaho gold potatoes, so no peeling. Lacking any direction, I didn’t brown the ground beef. It turned out fine, so you don’t have to do that, but there was a bit of fat in the dish that I siphoned off before serving. I also added on top of this layer some cheese. It seemed to enhance the flavor nicely.

IMG_3114

It looks basically the same as when you put it in the oven! The tomatoes roasted nicely on top and added a sweet, rich flavor. I think if I make this again I might use tomato sauce. I forgot to add the salt & pepper before cooking but it really didn’t seem to matter. My family consensus is that it is a true “meat & potatoes” dish but wasn’t something spectacular. It was flavorful and filling, as well as easy to prepare.

Missouri

Peel & slice 7 medium potatoes

3 large onions

1 1/2 lb hamburg

1 large can tomatoes

salt & pepper

Lay half potatoes in baking dish. Place 1/2 of meat & layer. Half of onions until all ingredients are used. With tomatoes make another layer. Keep lid on for 1 hour, the next half hour without lid.

Bake 350º 1 1/2 hour

Serves 6

7 thoughts on “Missouri (Diane Bolberchak)

  1. My mom made this when I grew up… Something her parents made her. I’ve been looking for a long time for this recipe! Thank you!!!

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  2. I think I posted in the wrong spot. Diane, I have been making Missouri for years. My mom made it for my dad when they were first married in 1942. I thought they discovered it. They used canned tomato soup poured on top instead of tomatoes. Learn something new everyday.

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  3. My Grandma used to make this all the time when I was little..as I’m sure her mom did for her, etc…this is basically the same recipe and tasted exactly how I remembered it. Thanks

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  4. I am from Wilkes-Barre, PA. This recipe was in the family forever and one of my favorite dinners growing up. I am glad to see it uncovered.

    I have changed the type of canned tomatoes from time to time. The old school didn’t have the choices we do with tomatoes (w/basil or whatever). It does spark up the taste depending on your preferences. I even thought about Rotel but haven’t tried that. It really won’t layer. Thanks for publishing this.

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    • I am from Luzerne, PA, and remember my Mom making this. I used to think she just made up the name. I now live in South Carolina, but today my memory is in PA. We are having it for our dinner !

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    • I’m also from Wilkes-Barre, and I fondly remember my Grandma making this for dinner :) As kids we used to jokingly call it “Misery”, but it was pretty delicious.

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  5. From Pennsylvania grew up eating MIssouri and loved it. Making it tonite for company dinner. I use stewed tomatoes. Can .not wait…PA MOM

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