If using chicken, prepare it in advance by simmering in water (with salt, water, onion, parsley which is later discarded), allow it to cool, remove from the bones and then shred it. You can also bake the chicken pieces (sprinkled with salt, pepper and poultry seasoning) in a 350 oven for 45 minutes, allow it to cool, remove from the bones and then shred it.

Brown the shredded chicken or ground beef ( or a combination of both) in a heavy frying pan.

Add the remaining ingredients except for the Edam cheese and parsley

Simmer for 15 minutes

Slice 2/3 of the Edam cheese into thin slices (optional. Omit if you're not lining the casseroles)

Grate the remaining 1/3 of the Edam cheese and add it to the meat and spice mixture.

Line the individual serving dishes with the slices of Edam cheese making sure they overlap (optional)

Fill the dishes with the Edam, meat and spice mixture and top with grated Edam

Bake in the oven for 45 minutes, sprinkle with parsley and serve hot with sliced toasted French bread or chunks of cornbread