This Casserole Is A Classic That Never Goes Out Of Style
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, Bertolli Olive Oil, black pepper, Bob's Red Mill, Borden, Borden milk, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, eggs, food, garlic, Gold Medal flour, granulated sugar, Green Giant, ground beef casserole, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, lean ground beef, Libby, McCormick spices, Morton salt, onion, Pam Cooking Spray, paprika, Pepperidge Farm, Philadelphia cream cheese, potato casserole, potato musaka, potatoes, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Just The Way My Mom Always Made This!
Many, many years ago (I had to be honest there, even though it seems like yesterday) my Mom used to cook this lovely dish that was one of my absolute favorites.
My parents had a small farm, where we grew a lot of our own vegetables, including potatoes. Needless to say, we ate a lot of potatoes throughout the year! But I never grew tired of them – I guess it’s because my Mom is such a great cook. She always turned the simplest of ingredients into these dinner masterpieces that I am now desperately trying to copy.
This dish was something that certainly didn’t last long, and there was no hope of having leftovers the next day! Some people call this moussaka but we didn’t – to me moussaka has always been the Greek dish with eggplants and white sauce.
This one we just simply called potato casserole, and that’s what it is. A simple, layered potato casserole – so delicious that you wish you could lick the casserole dish clean when it’s empty!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: You could sprinkle a little bit of grated cheese on top, for the last few minutes of baking.
111 Comments
what is borden milk? is that different than 2%
Borden is a brand and I would assume it calls for whole milk.
It could be the same as carnation milk. In a can. That is what I use when making scallopped potatoes, or, any potato casserole. It’s much creamier than whole milk.
Borden is a brand of dairy products. They make whole, 2% & skim milk along with cheeses. It is not like Carnation in a can. Its just regular milk & 2% is fine in this recipe.
Your under 40 aren’t you? It’s a brand of milk we used to use.
No Im 75 and never heard of it.
you dont remember Elsie and Elmo the cows….were on tv a lot growing up (I am 67)
Elsie the Cow is a cartoon cow developed as a mascot for the Borden Dairy Company in 1936 to symbolize the “perfect dairy product”. … Elsie had a fictional, cartoon mate, Elmer the Bull, who was created in 1940 and lent to Borden’s then chemical-division as the mascot for Elmer’s Glue.
I’m 76 & remember Elsie & Elmer very clearly! Loved seeing them! Thanks for the memories!
Really, Carnation has been around at least the mid ’40’s it was second only to Milnot!
I think it’s a local brand only in certain areas.
It is canned milk (lots of brands are available). A generic name is evaporated milk.
I have never known Borden milk to be in a can. We always bought it by the gallon or half gallon.
I do not remember Borden’s in a can nut I am fairly sure all evaporated milk is in a can. I think this may be an old recipe when Borden’s was a popular milk.
I remember Borden’s in a can and it was a brand of evaporated milk, just like Carnation.
http://i.ebayimg.com/00/s/MTA2NlgxNjAw/z/DDEAAOSwNhpZ0nmL/$_35.JPG?set_id=8800005007
I’m 73 and this is what I grew up with. Borden’s evaporated milk in a can.
https://www.bordendairy.com/products/
This is Borden milk, in plastic jugs, found in the Refrigerator Section of your local Grocers.
Today, Borden has Sweetened Condensed Milk in cans, but I don’t think anyone would use that in a savory recipe.
Yes, making mac and cheese I use Borden evaporated milk. Much, much creamier than whole, 2% or any other milk:) NOT carnation sweetened condensed milk! THAT’S for desserts!:) They are usually near each other on the shelves, just make sure it’s evaporated!:) And as last posted, it doesn’t HAVE to be Borden brand, the store usually has their’s somewhat cheaper, or pet makes it and carnation, again be sure it says evaporated milk!:) Very delicious! 🙂
Borden’s is just a brand name. It’s not can milk. We can still buy it down south at the grocery store. Even Walmart carries it.
Borden is simply a brand name. This recipe dors nit call for evaporated milk, but that would make a richer product than bottled whole milk. Evaporated milk, as the name suggests. Has had a portion of its water removed, making it a creamier product. Evaporated milk can be whipped like cream for a product with much less cholesterol than whipping cream. (Condensed milk is an entirely different product ~ some have been known to confuse the two.)
Edit feature needed!
… does not, not dors nit. lol
I agree with you, EDIT is needed!
Hahahaha,sorry,I’m NOT laughing at you, and yes I did that ONCE myself when I was young! Never happened again!:) lol, and agree, sure you could use regular milk, but evaporated truly does make it creamier and I personally love the flavor more. Even half evaporated and half milk?:)
Borden is a brand of milk that’s all and for this recipe I used whole milk.
borden is a brand of milk either 2%,1%, or whole it also is in a can called evaporated milk that’s usually sweet but for this recipe i would use heavy whipping cream and i would top the casserole with cheese the last few minutes of baking to get a nice golden brown crust
It’s just a brand names– plain milk. We bought it by the
Gallon
Borden is most likely a can of evaporated milk. Thick like cream, but less water than regular milk. NOT sweetened condensed which is mostly sugar.
Borden milk is a brand name. it is sold up north.
Evaporated or Condensed milk. Any milk can be used but the more fat content the creamier it will be.
This was awful, no flavor, the sauce didn’t thicken up and after 45 minutes of cooking the potatoes weren’t done and then an additional 25 minutes they still weren’t done and I cooked it at 400 degrees. I threw it away and made a whole new meal. Don’t get me wrong though I love Tastee recipes and I have made many of them, this is the first total flop.
Borden is evaporated milk that’s probably why it wasn’t thick ,you must have used whole milk .i think those of you who can remember Borden as a can milk are from the north as I am . Alway remembered the commercial with Elsie the cow
Brands of evaporated milk is, Pet, carnation and store brands. It comes in a can.
For all you people guessing with Borden milk is try Googling borden milk before making stupid comments
Also need to really slice potatoes really thin
What is the NAME of this dish please? Thank you.
This one we just simply called potato casserole, and that’s what it is. A simple, layered potato casserole
Escolloped potatoes or scolleped potatoes
Better with chunks of ham. Or a little fried bacon chunks .no need for meat in oven 350 for 1 hour. Or until very tenderfork or knife goes very easily in.should be Browned on top maybe a little crusty.
That really sounds good
That looks really good
Wish you would put a print by the recipes.
Hi Arlene..! Hit Ctrl P and that should take care of the print problem..:-)
copy and past works for me
Go to edit, down to print, and presto ! A print link would be best way –
CORRECTION CORRECTION Go to “file”, then “print”, NOT edit, print … Sorry.
What is the name of this recipe? I figured out a way to print it, but don’t know what to call it. Most sites have a print button, but yours is the only one that doesn’t.
it is called Moussaka . I fry the round slices of potatoes and pat them with a paper towel to eliminate some of the oil. I saute chopped onions with chopped bell pepper, add ground beef mixed with ground pork. I add some tomato sauce over the meat mixture.
I layer the potatoes on the bottom of the pan, I add meat mixture on top, and another layer of potatoes on top of the meat. I pour water mixed with tomato sauce, just enough to cover it and put it in the oven for about 45 minutes, at 400 F. At the end, you beat up 6 eggs and you chop parsley. you pour the parsley with the eggs on top and put it in the oven for a few minutes to give the eggs a chance to cook. Forgot to mention that you need to add salt, pepper, a little bit of paprika to the meat mixture. Summer time I add less tomato sauce but I layer tomato slices before the meat mixture and again before the top layer of potatoes.
Mousakka is a Greek dish made with beef/lamb and eggplant not potatoes
You basically just posted a complete new recipe!?
No that is different ,this is ESCOLLOPED POTATOES. SOME SAY SCOLLOPED POTATOES NO HAMBURGER. PERHAPS CHUNKS OF HAM 350 1 HOUR OR UNTILL BROWNED AND VERY TENDER.
This is a very simplified recipe but you have to make it your own. It DEFINITELY needs more seasoning. I season everything so that there are layers of flavor. I also use cream instead of canned milk. I use a lot more onion and garlic because I just like it and a little fresh herbs of choice boots the flavor up. For the potato issue, I tend to prefer red potatoes but either way, I cut them thin and I parboil them a bit first and dry them off and then assemble.
I’ve made it for years. Always delicious. Any kind of milk will do. You always tend to add or delete whatever you like. I add more potatoes. I use my food processor to slice the potatoes leaving them thin, which means less cooking time.I eliminate the eggs & add about 1/4 C flour to the middle & a cup of shredded longhorn cheese.
Thanks, I was wondering if you could leave out the eggs. Do you just sprinkle the flour over the top?
For those saying Borden milk is the canned evaporated milk, check out this link to the website.
Borden milk is plain old white milk, in the quart, half gallon and gallon jugs.
http://www.bordendairy.com/product-category/milk/
Borden milk is considered as condensed milk.
No it is not! Where I live now and where I grew up it was util the gvt cracked down and began regulating things, one of the best out there because it contained more milk fat. If they are canning some of it, that doesn6 make it all canned milk. Side note, we had dairy cows when I was growing up and guess who we sold to! So I know! Other note a family member delivers milk via semi…until a few years ago, Bordens was on those trucks.in milk jugs and in the form of butter, half and half, whipping cream, etc.
OHMYGRAVY! I had hoped to find some useful information in the comments instead of the history of condensed milk. I’m only 53 and even I know what condensed milk is! Regardless of what you did “down on the farm”, Borden IS a brand of condensed milk. Thank you to those who at least TRIED to stay on-topic!
It DOES NOT call for condensed milk……read the recipe.
Well it does not seem that this is making sense to many of us old timers. Borden is a name brand of gallon,half gallon, jug milk, like Pet and one of her paid advertisers. Canned evaporated milk and might make the recipe richer. Is that plain enough? I hope so. Have a blessed day.
Borden milk is not a condensened milk. You but it in a plastic gallon container. Do not know where you’re getting your information from. It’s whole milk or 2% or 1% or skimmed milk
WHAT IS MEANT BY HEAVY CREAM? IS IT EVAPARATED MILK IN A CAN OR IS IT WHIPPING CREAM OR WHAT???
Heavy cream is the cream that rises to the top of freshly milked cows milk. It is very rich and often used for whipped cream
A light sprinkle of nutmeg will add to the flavor, but just a little.
Yes Borden is a brand of condensed milk, but I am 99% sure you don’t use condensed milk in this recipe.
Borden is NOT a brand of condensed milk..it’s a brand of milk. google is your friend
Borden is a brand name and is not condensed milk. It’s just regular milk in a gallon, 1/2 gallon or pint. You can get whole, 2% or 1%.
Carnation and Pet can milk is condensed milk.
Recipe sounds delishious. Like someone said you have to make it your own. I think I want to add cheese.
Borden does make evaporated milk in a can. So does PET.
She is a blogger. She gets paid by certain companies to plug their brand.
Borden is paying her.
No, no Borden is not paying me. I wish…but sadly, no. Thanks for your assumption though 🙂
Roux with cheese sounds better than the egg combination
Roux with cheese—
I think it might depend on the area you live in. Fresh milk was not transported great distances years ago.
Borden did make evaporated milk which we purchased for specific uses. I am here in the northeast. I came from a farm so I would not remember various names of fresh milk before 1960. We did have a processing center for Garelick Farms Milk in the next town. Back in the 50’s they actually had cows in the field. Today it is a large company who purchases their milk to process.
Years ago Bordens was called. ELSIE the Bordnens cow
To the older generation u must know. That was what I was called growing up.
ELSIE THE BORDENS COW
Yes it was
See above
Evaporated milk has had some of the water removed and Carnation and Pet brands are most common in the south. There are also store brands. Condensed milk has had a lot more water removed and a lot of sugar added. It is extremely thick. The most common brand is Eagle. There are store brands also. Cream is basically a butterfat rich milk.
Eagle brand is sweetie ed condensed milk used in sweet dishes, not in savory like this potatoe dish!
THANK YOU –
Bordon Milk, I haven’t heard that name in 40 years. 🙂
Borden is to milk as Bertolli is to olive oil…… just a brand name
For crying out loud. The recipe should not have the brand name “Borden” in it. If it’s supposed to be regular milk (whole, 2% or 1%) just say so. It would end all the confusion for a lot of folks
People Borden is a name brand, they have all types of milk, including condensed it’s in a red can with the cow inside the daisy. But this could just be available in the midwest. They also have shredded cheese, and cheese slices, cottage cheese and sour cream. By the way they also own campfire marshmallows and cracker jack. Not that any of this matters to the recipe.
Bordon milk was in a can like carnation.
This is a nice recipe for what is called
Escolloped potatoes they are so good.I have started using chicken broth in place of milk and it is equally good ,you don’t have to use meat If you do it is best with chuncks of Ham or fried bacon crumbled .leard from mom In1950
The Betty Crocker cook book recipe does not use meat
Borden is a “brand” of milk for evaporated milk or any other kind of milk. Used to be able to buy it in a carton or can. Never see it in cartons anymore.
http://americacomesalive.com/2015/11/18/borden-dairy-the-beginning/
Here is the history of Borden. Very interesting. Seems what was once Borden Condensed Milk is now Eagle Brand. Read the story and the debate will be resolved!
I can’t believe all these people who can’t understand that Borden is just a brand name, and it IS NOT evaporated milk. However, I must say that I hate it when a recipe lists a brand name by a regular ingredient, such as milk or eggs or flour. It doesn’t matter, people!
Most likely the recipe came from the Borden Company promoting their milk.
Cant copy cant forward
Just to clear up some of the confusion Elise the Borden cow really never belonged to the Borden but used to come down from the Schmitt place next door
Borden Dairy Company, headquartered in Dallas, Texas, employs approximately 3,900 people throughout the United States who support the processing, distribution and sale of milk in local markets. The Company produces best-in-class milk products for foodservice and retail customers.
Careers At Borden Dairy Company
bordendairy.hrmdirect.com/employment/openings.php….AND THEY ARE HIRING..!!!
“PLAY NICE IN THE SANDBOX CHILDREN”
Borden milk is sweete
Thick condensed milk in a can mostly used baked goods or making sauce It would make your potatoes taste good It’s about the consciencey of canned cream soup
Good grief…a list of the types of milk and their uses would have been more helpful than this bickering.
Finally, someone who gets it… Thank you Margaret!
For Pete’s Sake people. Borden is a brand of milk. In Texas over 50 years ago the Borden’s milk man delivered it to our door the same time every other morning. It came in gallon glass bottles. It was whole milk. Then when the competition started selling cartons, Borden’s did too. That’s about the time they stopped door to door delivery. Then came the 2%, chocolate, and later the canned. Use whatever you want in this recipe, please!
ladies, ladies, calm down ! This is a recipe site not a debate forum !
This has been WAY TO FUNNY reading! Separates the “north” from the “south” just by how milk is purchased! And for the record my “heritage” is 50/50 and I’m sure both sets of grandparents and my mother would be laughing if I could share in this “earthly” life; so guessing I will have to see if that’s possible in the “eternal” one! Just make one way and adjust — call it trial & error! I’m familiar with both and a few others! Enjoy!
I don’t know why they have to put a brand name. It’s MILK! Whatever brand you choose. Just milk, not evaporated in a can.
https://www.bordendairy.com/
Good Grief people!! Just buy a can of Evaporated Milk!
Just so everyone knows…Bordon is just another brand name for condensed [canned] milk. Also this recipe this lady has put up is not some special deal she got growing up on a farm called a potato casserole; maybe it was to her, but the actual recipe is known as Scalloped Potatoes. I’ve been making them for 45 years, and you can indeed replace the can milk with regular milk, whole or otherwise; you can even use powdered milk, but I will say it tastes so much better with the canned milk. How it’s made is simple. All you do is peel and thin slice potatoes. In a deep dish baking pan spray the bottom with non-stick cooking spray or melt a stick of butter and pour it in to cover the bottom of the pan, next you will place a layer of potatoes, sprinkle a layer of flour and put dabs of butter & salt and pepper. Repeat until the pan is filled to about an inch from the top. then pour in your milk until the potatoes are covered and bake at 350 until potatoes are done. You should have a nice creamy sauce that has browned nicely and a fork will easily go in the potatoes when you poke it. Easiest recipe in the world, even kids can do it. Want a twist..make them Au Grauten potatoes by adding in shredded cheddar cheese and diced onions.
Bordens had all the regular milk in gallons and whatever in the market , or even home delivered back in the day. Bordens makes condensed milk in the can , which is the marvelous sweet stuff to make cheese cakes and pies with cherry topping. Carnation and Pet have “canned ” milk or evaporated milk. You would never use Borden’s in the can for this casserole.
Bordens is not can
milk comes in cartoons Lubbock ,Tex had a plant here yrs ago
Borden is a dairy,and they make a lot of milk products. I clicked the link for the original recipe, and it calls for regular milk, not by brand. Whenever I make a scalloped recipe, or mashed potatoes, I use whole milk, or even heavy cream. It adds richness to the dish.
I made this the other day just as described and did not care for it at all.
Would not make it again. sorry
Well. Well. I love to look at recipes and the commnents. I do not like all the comments about a certain brand. Just say it was good or bad, what you added or deleted, and if you will make it again. This just makes me not even want to try the recipe. I have to read so much garbage before any real comments.
That’s your opinion of the recipe? Hmmmmmmmmm, very helpful.
Wow, that’s a lot of miles out of a can of Borden milk!
It has NO SEASONING. This might please young toddlers, but baby food doesn’t please adults. Or even teens.
It can be fixed.
I’d suggest for the meat part of the dish: use more onions, and add 4 cloves garlic, sliced. Then cook meat. Add 1 cup red wine (your favorite). Mix in small cup, then add: 1/2 tsp each cinnamon and ginger; 1/4 tsp allspice; 1/4 tsp cayenne; 1 tsp dried oregano, and one 15-oz can pureed tomatoes. Simmer until thickened. NOW proceed with recipe, and it’ll be something with some flavor.
For sauce, don’t use that mess. Canned milk and eggs? Again, like the meat part, baby food. Instead make it GOOD:
Melt 6 TB butter (or your fav full-fat, not “lite” margerine) in heavy saucepan, then whisk in 6 TB flour and stir until lightly “toasted” (beige). Add 3 cups milk, 1/4 cup at a time, (can be, yes, canned Borden’s or other brand, but add 1 cup water for 2 cups canned milk) and whisk until smooth. Add 1 1/2 tsp Better Than Bouillon Chicken base, and stir to combine. Add 1/2 tsp freshly grated nutmeg. Bring to simmer. Cook, stirring, a few minutes until thickened.
Meanwhile, beat 3 eggs in a 2 cup bowl or measuring cup. Ladle some of the hot sauce into the eggs beating the whole time, ladle some more, beating, and then 1-2 more ladles; now put egg/sauce mix into the sauce pan and whisk in. Cook, stirring until very thick. Taste for seasoning – may need a bit more Better Than Bouillon, salt, or pepper.
Proceed with recipe: this is your topping.
I only saw 1 comment on the recipe itself. Every time I have gone on this site there’s a lesson of some kind. I have seen LOTS just today. I want evaluations of the recipe not lessons. No, too many people are “playing nice”, if you don’t know what something is, please google it or ask Cortana for info. I’m totally done here, thanks for 1 comments on the recipe.