aunt squishy's poutine casserole

a recipe by
Lynsee Gilbert

A French-Canadian delight (poutine) married with the invention of a French-Canadian immigrant living in America (casserole). It's like the embodiment of the long-standing love affair between the USA and Canada, on a plate! Potatoes, gravy, cheese, meat ... all in a 1 pot solution?! What's not to love?!

serves 6
prep time 2 Hr 30 Min
cook time 30 Min
method Convection Oven

Ingredients For aunt squishy's poutine casserole

  • 26 oz
    frozen hashbrowns
  • 2 1/2 lb
    ground beef
  • 2 Tbsp
    seasoned salt
  • 1 Tbsp
    onion powder
  • 1 Tbsp
    garlic powder
  • 1 Tbsp
    dried basil
  • 16 oz
    velveeta original cheese (cut into 1 inch cubes)
  • 10 1/2 oz
    brown gravy
  • 8 1/2 oz
    canned peas & carrots
  • 8 oz
    shredded sharp cheddar cheese

How To Make aunt squishy's poutine casserole

  • 1
    About 1-2 hours before cooking, spread the hashbrowns out on 2-3 layers of paper towels to thaw and drain.
  • 2
    Preheat Oven to 400 F once hashbrowns have thawed.
  • 3
    In a stock pot or very large skillet combine ground beef, seasoned salt, onion powder, garlic powder, and basil. Cook on high heat stirring frequently until beef is browned and well broken up.
  • 4
    Add cubed Velveeta cheese, peas and carrots, and gravy to the beef and mix thoroughly. Continue cooking and stirring until cheese is completely melted and incorporated.
  • 5
    Add hashbrowns to beef mixture and gently fold until thoroughly coated. Transfer mixture to a 9x13 or larger casserole dish.
  • 6
    Cover mixture with shredded cheese and bake 30-40 minutes or until cheese is melted and gooey.
  • 7
    Serve with your favorite poutine toppings such as sour cream, chives, BBQ sauce, bacon crumbles, or even a lovely sunny side up egg.
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