Hamburger Casserole

Ingredients:

5 small potatoes

2 lbs. ground beef, browned

2 cans of Campbell’s cream of mushroom soup

1 1/2 cups McArthur milk

1 1/2 cups of Kraft shredded cheese (we used a mixture of Colby jack, but cheddar would also be fine)

Instructions:

Preheat the oven to 350 degrees.

Brown your ground beef and set it aside.

Peel and slice the potatoes and set them aside. We use this easy-to-cut mandolin to cut our potatoes quickly.

In a bowl, mix the cream of mushroom soup, milk, salt, and pepper to taste. Mix well. Set aside.

Spray a 9×13 baking dish with non-stick spray.

Lay the potatoes, beef, soup, and cheese in layers in the dish. Repeat the operation. Cover with remaining cheese.

Cover with aluminum foil and bake for 1 hour.

Remove foil and cook for another 30 minutes until potatoes are fork tender.

Let stand for 10 minutes, then cut and serve.

Tip: You can easily prepare this dish ahead of time and put it in the oven when you’re ready to eat!

Thanks again to Eating on a Dime for this amazing recipe.

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