"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!" — GRAVYCLAN
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lean ground beef
peeled and thinly sliced potatoes
1 (10.75 ounce) can
condensed cream of mushroom soup
salt to taste
freshly ground pepper, to taste
shredded Cheddar cheese
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.
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!
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.
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.
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 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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Hamburger Potato Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 242
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