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mercredi 21 février 2024

Hamburger Casserole



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)


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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