Appears in Cook's Country October/November 2014
This Polish American casserole too often starts with canned soup. We wanted to make it from scratch but keep it simple.
WHY THIS RECIPE WORKS
Parcooking the potatoes on the stovetop for just 15 minutes guaranteed that this hearty midwestern casserole cooked evenly, with all the ingredients finishing at the same time. Instead of using canned soup, we made a flavorful sauce with on...