Cheesy Hamburger & Potato Casserole
photo by Marla R.
- Ready In:
- 1hr 50mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1 lb ground venison or 1 lb beef
- 3 cups potatoes, peeled and thinly sliced
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1⁄2 cup onion, chopped
- 3⁄4 cup milk
- 2 cups cheddar cheese, shredded
- salt and pepper
directions
- Brown ground beef or venison and drain.
- In medium bowl combine soup, onion, milk, and salt and pepper.
- In a 2 quart baking dish (11x7) alternately layer the potatoes, soup mixture, meat and cheese.
- Repeat layers, ending with cheese on top.
- Bake, covered, at 350 degrees for 1 to 1 1/2 hours, until potatoes are tender.
Reviews
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Made this dish a number of times and always a hit! Made it last night with ground veal (had a pound in the freezer that needed to be used) and added 1 tbs. Worcestershire sauce, 1/2 tsp. chopped basil leaves, 1/2 tsp. minced rosemary, 1/2 tsp. pepper, and 1/2 cup of fresh chopped baby bella mushrooms. What a difference and everyone raved about the taste. After browning and draining the veal, added the onions and baby bellas, covered, and simmered while I peeled and sliced the potatoes. Before assembling, I added the soup/milk directly to the meat mixture, then layered according to the directions, which simplified the process. The original recipe is great, but this modified version is excellent - give it a try!<br/><br/>P.S. Kaarin is correct, slice the potatoes as thin as possible so they cook through. I use a mandalin slicer set for the thickness of a thin potato chip - works perfectly!
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This was really good! I used the recipe as is but added a few things. I cut a stalk of celery ,half a sml. onion and cooked that with my hamburger. I also chopped some carrot only because there were 2 sml. sticks left from a veggie tray.I also added some chopped garlic. To the soup I put in a spoon of sourcream. And I cranked the heat to 375 and it was done in an hr. My boyfriend LOVED it. It's a keeper Just made this for the 2nd time...stayed to the recipe with one exception..used cream of celery...and it was every bit as good as the first time. I love this recipe.
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Tweaks
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I made this using cream of celery soup, instead of the cream of mushroom because I wanted my DM to try this too, she dislikes anything mushroom. I used 3 medium potatoes, slicing them with a mandolin. Like some other reviewers, my cook time was 2 hours to get the potatoes done. Very filling comfort food. Next time I make this will use the cream of mushroom soup and cook in the crockpot. Thanks for sharing this recipe.
RECIPE SUBMITTED BY
I'm a stay at home mom with 3 adorable children-an 8 year old daredevil son, a 5 1/2 year old princess and a wild little 2 year old girl! I love to cook, and like having my little helpers in the kitchen!
I usually love recipes that are completely from scratch (I still love them actually) but right now my focus is on having any kind of food ready by mealtime! It's a little crazy here lately. Every summer we have a huge organic garden, apple orchard and raspberry and blueberry patches, along with a woods full of wild foods waiting for me to learn what they are so I can collect them. I'm learning about wild mushrooms first, so if anyone has any tips, let me know. We also eat wild venison which my husband and I hunt ourselves. It's our favorite meat, since it's lean, organic and cheap! Some of my hobbies are: hiking, biking, rock climbing, gardening, playing in the water with my kids, or just swinging in the hammock with a good book. I go stir crazy if I spend too much time inside.