Name: Hamburger Potato Casserole
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 1 pound lean ground beef; 3 cups peeled and thinly sliced potatoes; 1 (10.75 ounce) can condensed cream of mushroom soup; ½ cup chopped onion; ¾ cup milk; salt to taste; freshly ground pepper, to taste; 1 cup shredded Cheddar cheese

This is a recipe that my Grandmother used to keep me and my finicky cousins well fed!  It is very kid friendly, and adults like it too!

Hamburger Potato Casserole

beef

potatoes

(10.75 ounce) can condensed cream of mushroom soup

onion

milk

salt

pepper,

Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).


In a medium skillet over medium heat, brown the ground beef; drain fat.


In a medium mixing bowl, combine cream of mushroom soup, onion, milk, salt and pepper to taste.


Alternately layer the potatoes, soup mixture and meat in a 11x7 inch (2 quart) baking dish. Bake in the preheated oven for 1 to 1 1/2 hours, or until potatoes are tender. Top with Cheddar cheese, and continue baking until cheese is melted.


I made this for my husband and myself last night, because the snow we got on the weekend put me in a "comfort-food" mood. Like others, I added extra seasonings to suit our tastes. I sauteed fresh mushrooms and the onions with the meat, and added three crushed garlic cloves and a tablespoon of Minor's beef broth concentrate. I also covered the casserole for the first hour, which kept it nice and moist and helped the potatoes cook properly. I then removed the lid for 15 minutes, which helped set up the dish nicely. Last, I didn't add any cheese at all, and didn't miss it. I felt that cheese would only make it greasy and heavier than I would have been able to stand. Granted, it's not gourmet, but it was created with kids in mind, after all. It was definitely something I'll make again when I feel like comfort food.

This was so good and much easier than shepherds pie- and with alot less mess. I did add a layer of green beans and added a few more seasonings to the meat as it cooked. I used some garlic, basil and paprika which made it flavourful.  It was a big hit with my family and i will certainly make it again.

Wow!  A recipe from "yesteryear."  Add some baby carrots and you have what we used to call "College Casserole" - for obvious reasons -  you can increase the recipe and feed all your hungry classmates.  Also after graduation, you can fix this and feel all your friends who are still looking for jobs - inexpensive and very good!  Thanks so much for sharing this.  I had forgotten the recipe.

If this recipe had had more seasonings listed, I definitely would have give it four stars, however, as written, it would have been very, very bland; at least for our taste. I added garlic and onion powders, a half of an envelope of dried onion soup mix, a small can of mild green chilies and a pinch of cayenne. We thought it was really good and I'll definitely make this again. Thank you!

I prepared this recipe as written, added a can of creamed corn, and layered the ingrdeients in a crockpot.  It cooked on LOW all afternoon and was delicious, no fuss, & didn't heat up my already warm house.

This was 5 star with some modifications suggested by others.  Needed some seasoning. Here are the changes:
1. Brown meat with onion and garlic.
2. Add minced garlic and beef broth concentrate to the liquid. If you don't have the concentrate, just use some powdered gravy mix, or something similar to jazz up.
3. I used beefy mushroom soup.
4. Here is the biggest tip:  Microwave the potatoes (thinly cut) for 8 minutes on high before putting into casserole. This will lessen your cooking time considerably.  Mine was done in 1 hr 10 minutes. Cook first 55 minutes with foil on, last 15 uncovered.

Awesome comfort food.

Hubby says this one is a keeper! I used cream of celery, 1 can mushrooms, small can of green chilies, garlic salt, parsley flakes, and added grated monterey jack to the sauce. I covered it but I think it you would just end up with sauce as last layer, it would dry out a little more. I put cheddar cheese on last 15 minutes, let it rest for 15 minutes out of the oven to set up. Easy and adapts well to what I had on hand!

This was a great casserole.  My husband said, "this is really delicious" after all three helpings.  I added some sour cream to the soup & milk which gave it a richer flavor.  I forgot to add salt & pepper but we didn't even miss it.  I baked it for 1 1/2 hours and the potatoes were perfect.

This turned out a lot better than other "poor-man" style hamburger casseroles I've tried. I added some garlic powder to the soup mixture to liven it up a bit, but I was overzealous and overspiced it, so I thinned it out with some extra milk and a heaping tablespoon of mayonnaise, which worked well, as there was a perfect amount of sauce. I also added about 3/4 cup each of sliced carrot and celery to the sauce. I probably put more than the recomended amount of cheese on, too; I did't measure. Another thing was the recipe didn't specify whether or not to cover; it's definately one to cover! This will go on my recipe rotation.

Try this super simple, tasty, meat-and-potato casserole.

hamburger potato casserole

Prep Time: 20 minutes

Cook Time: 1 hours

Total: 1 hours, 30 minutes

Servings: 6

Cost: $3.75 /serving

Author : GRAVYCLAN

Ingredients

Instructions

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