Hamburger Potato Casserole

SUBMITTED BY: GRAVYCLAN PHOTO BY: Yummy!

"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!"

PREP TIME	20 Min
COOK TIME	1 Hr
READY IN	1 Hr 30 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 pound lean ground beef
3 cups peeled and thinly sliced potatoes
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup chopped onion
3/4 cup milk
salt to taste
freshly ground pepper, to taste
1 cup shredded Cheddar cheese

READ REVIEWS (182)

DIRECTIONS

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.

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REVIEWS

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Reviewed on Oct. 18, 2003 by MBATMT

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.

9 users found this review helpful

Reviewed on Jul. 23, 2003 by LINDA MCLEAN

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!

9 users found this review helpful

Reviewed on Nov. 1, 2006 by Food4me

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.

7 users found this review helpful

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