From the Man Cave | D.I.Y. Casserole Tips for Doting Dads

Article by Jeff Mulette, Jr.
EDVILLE—Last week wifey-sauce wasn’t feeling too hot, and so she asked me if I’d take over making dinner that night. Well, it caught me totally off guard because I had no propane for the barbie!

Not only that, but I was already a couple of brewskis deep, and the town is a little too far for a tipsy trek by foot, so I had to make do with what we had in the house. I took this as a challenge, you know, because dudes back in the day had to go out and hunt for their meals—and if they did all that, I surely could find something around the house to whip up for us and the kids.

So, after scouring the pantry, fridge, and freezer, I gathered the ingredients to what I am going to call Jeff’s GOAT Casserole! (And no not like goat the animal, GOAT as in Greatest of All Time.) In fact, it was so great that I thought I would share it with you guys in case any of you ended up in the same mealtime fix.

Tip 1 | You need a carb. Gotta have carbs to save those muscles, AND they act as a binder in the casserole. I found a couple of potatoes under the sink. Sure, they were working on growing new potatoes outta themselves, but that just means they’re seasoned. And if they’re already seasoned, well that takes an extra step outta the recipe, am I right?

Tip 2| Now you need the protein—again, for your muscles! Don’t wanna have that gnarly upper body day you hammered out in the garage go to waste. I had a bit of a hard time with this one, though, because we had no fresh meat in the fridge. But I did find a couple of pounds of some ground mystery meat in the bottom of the freezer chest in the basement. Couldn’t tell yea the last time I went hunting or to the butcher though, but it looked like beef when I thawed it, so we’ll go with that.

Tip 3 | And now the not-so-important ingredient. Veggies. Well, I already have potatoes in here, so I am safe. But if you used pasta or rice, maybe you should throw in some potato chips or carrots or something. Whatever hasn’t liquified in the bottom of your crisper should do the trick.

Tip 4 | Last but not least, booze. This is my not-so-secret ingredient, as it helps with the flavour, trust me. Some people like to use Campbells’ soups but not this guy. Nope, we’re going big here man, big with flavour! So, toss in a can of Coors and I promise you won’t be disappointed. Now that I think about it, does barley count as a vegetable? I think I just got two birds stoned at once! Decent.

Now, the beauty of casseroles is you just throw all this together in an oven-safe dish, pop that bad boy in for like 45 minutes at 350 degrees, and you are golden! Well, the casserole should be golden—that’s when you know it’s done.

Aimee, the kids, and I loved my GOAT Casserole, hence the name. The best part is, each time you make it, it will be different than the last time, depending on what you have got laying around the house.

I’d say I can’t wait to make my next one but Aims told me that this one was so good she doesn’t want to take the chance that the next sucks and ruins the memory of this one.

Guess I’ll just stick to the grill, then…

Editor’s Note: An article from The Edville Gazette appears on News Now Network sites once a week. There is also a podcast for your listening delight

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