LIVER CASSEROLE
By
MaryAnn Miller
@gramofgreatest
1
Another recipe from the Amish. (Local paper -- in a section called A Recipe From Mrs. Byler).
I have not tried yet as I am the only one who eats liver here. I enjoy liver and will try this recipe one of these days.
I do think I will try this with chicken livers (family will eat them). I will fry as usual then place the liver in the casserole.
I have not tried yet as I am the only one who eats liver here. I enjoy liver and will try this recipe one of these days.
I do think I will try this with chicken livers (family will eat them). I will fry as usual then place the liver in the casserole.
Rating:
★★★★★ 1 vote
Serves:
4 -- 6
Prep:
25 Min
Cook:
1 Hr
Ingredients
- 1 lb
- cut into pieces
- 1/4 c
- vegetable oil
- 6 small
- onions - chopped
- 1 c
- diced carrots
- 1 c
- diced potatoes
- 1 tsp
- salt
- dash
- pepper
- 1 c
- tomatoes, canned and cut up
- 1/2 c
- water
How to Make LIVER CASSEROLE
- 1Brown liver in oil. Remove.
- 2In the same pan brown onions, carrots and potatoes.
- 3Place liver and vegetables in a large casserole.
Add salt and pepper.
Cover with tomatoes (including the juice) and water. - 4Bake for 1 hour @ 350 degrees. Cover for 45 minutes. Remove cover and continue baking for 15 minutes.
