Recipe by Heather Denard
"My Granny always made this for Thanksgiving and Christmas dinner."
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lean ground beef
onion, finely diced
1 (10.75 ounce) can
condensed cream of mushroom soup
1 (14.5 ounce) can
This recipe is a great base to add what you would like. I actually changed it up quite a bit. I used real rice that I cooked while I cooked the ground beef and onions and 'minced' garlic. I omitted the oregano, thyme, and sugar. I added a good amount of salt, pepper, and Red pepper flakes ground through a spice grinder very finely. I used a can of rotel tomatoes (milder) and Cream of mushroom with roasted garlic. I blended everything together and added about a cup of milk so it wouldn't dry out in the oven. I topped it with shredded "mexican" cheese and some shredded 5 Cheese italian. Baked it as directed. It was really good. You could do so much with this recipe. My hubby and I were talking about stuffing tortillas with it, toppin them with the cheese and your choice of salsa or enchilada sauce!!
If you don't like oregeno, leave it out or skip this recipe. I never realized how much I don't like it!
I really like the mix of flavors and texture in this recipe. Very creamy! I altered the recipe a little...Browned ground turkey w/ seasoned salt, italian spice, cumin and paprika, along w/ the onion and some fresh garlic, and then threw in the tomatoes, cooked rice and soup, letting it simmer for a few minutes, before adding shredded cheddar to melt. I did not bake this in the oven; just did it all on the stovetop. It came out great! Very easy and quick, using simple ingredients. Will make again...
I made this for supper tonite..i made a few changes in the seasonings...i used paprika, garlic powder, salt/pepper and a little bit of chili powder and about 1tbs. of crushed red peppers, also used 1 can of tomatoes with green chilis, this was very good..my husband tasted it and said it was right up his alley, i offered him sour cream to top it off and he said no it was perfect the way it was! Oh yeah, i also used pepperjack and american cheese slices on the top. I will be making this again..Thanks for the recipe!
This recipe has now become one of my family's main dishes. We usually have this once a week. Better than Hamburger Helper and the kids love the cheese on top. I use grated cheddar on top instead of the processed slices and I don't put sugar in it.
I have the original recipe which was published in a Minute Rice calendar for 1968. It includes a bay leaf (remove before eating) and 3 sliced stuffed olives (which add an interesting twist and are small enough for kids to eat around) --- and no sugar (where did that come from?). I swirl the tomatoes in the blender for a couple seconds as son hates tomatoes; they disappear nicely.
We ate this from 1968 onward; still a hit with the next generation. I love it warmed up for several days after the first take. Amused to see it on this site.
This recipe can only be described as THE QUINTESSENTIAL COMFORT FOOD!! My husband and I just loved it!! I made some changes and took advice from one of the previous reviews (Thanks Lilspinster!!). I used Season Salt, Paprika, Cumin, and Hatch Green Chile Powder to season the meat while it was browning. I threw in some minced garlic too. I added corn and black beans to the soup, etc. and cut the thyme and oregano in half. I used a pinch of raw sugar instead of white sugar (raw sugar doesn't have such a sharp flavor). I then topped the dish with four slices of Velveeta instead of American. It's a good thing the recipe makes such a generous amount because my husband ate the majority of the leftovers before I even got up this morning!! I was lucky to have some to bring to work for lunch!! This is a fantastic tummy-warming recipe...already a family favorite!!
I gave this recipe 5 stars for the combination of ease, availability of ingredients, and it tastes pretty good, too! This is a perfect recipe for a busy weeknight. It has quickly become a go-to for me. I everything on hand. The only thing I change - I omit the oregano. Instead I add a teaspoon each of chili powder and cumin.
* Percent Daily Values are based on a 2,000 calorie diet.
Granny's Cherokee Casserole
Serving Size: 1/11 of a recipe
Servings Per Recipe: 11
Amount Per Serving
Calories from Fat: 136
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