Hamburger and Potato Casserole
photo by MomB4202
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 1 lb ground chuck
- 1⁄4 teaspoon salt
- 3 large baked potatoes, peeled
- 1⁄2 lb sliced fresh mushrooms
- 1⁄4 cup butter
- 1⁄4 - 1⁄2 teaspoon garlic salt
- 1 cup sour cream
- 1⁄2 cup milk
- 1 (4 ounce) can corn (I prefer Green Giant Niblets)
- 1 (8 ounce) package mozzarella cheese
- 1 (8 ounce) package colby cheese
directions
- Preheat oven to 350 degrees.
- Brown Ground Chuck and drain.
- Add salt and set aside.
- Thinly slice Baked Potatoes and spread in a 9x11 inch shallow baking pan (prefferably glass).
- Melt butter and Garlic Salt in a frying pan and add the Mushrooms.
- Saute Mushrooms for 5 minutes or until they're tender.
- In a small mixing bowl, mix Mushrooms, Sour Cream and Milk together and spread on top of Potatoes.
- Open and drain Canned Corn and sprinkle on top of Sour Cream mixture.
- Sprinkle Mozzarella Cheese on top of Corn.
- Sprinkle Groud Chuck on top of Mozzarella.
- Finish by sprinkling the Colby Cheese on top of Ground Chuck.
- Bake at 350 for 30 minutes or until cheese is brown on top.
- Variations: Omit the sauteed Mushrooms and substitute Mashed Potatoes for Baked Potatoes.
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Reviews
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So good and easy. Only thing I did different was to saute onions, bell pepper and spices with the ground beaf. I thought the recipe called for baking potatoes, then I noticed it is BAKED potatoes, well I had to throw them in the microwave and bake them that way, next time I will know to bake them ahead of time. I definately will be making this again!
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This is a great recipe and easy to put together. You can also use other vegetables. I used frozen vegetables because I don't buy canned and just thawed them in the microwave before putting in the casserole. We have made this 3x in the past few weeks because it is an easy go to when it is late and dinner is needed quickly.
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This was very good, but I did alter it some too. I didn't use butter, and I really don't think it needed it. I sauteed the onions with the hamburger, and it worked fine. I didn't cook the potatoes prior, so I needed a little more cooking time, but that was OK. I sliced the potatoes thin, but used about 8 medium sized taters. My kids don't like Mushrooms, so I added a can of cream of mushroom soup to the sour cream and milk. I put garlic salt over the potatoes before spreading the soup/sour cream mixture. Since I was feeding 4 teenagers, and my husband and myself, I used 2 16 oz. cans of corn over the cream mixture. The result was really good, although like someone else, I found the meat a bit bland next time I'll add garlic and or garlic salt to the meat mixture... but there weren't any leftovers, always a good sign here!
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Tweaks
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Excellent! I fried up the onions in the ground beef and totally eliminated the butter. I used fat-free sour cream, and used only about 1/2 the cheese. So overall, I cut way back on the fat! I used defrosted frozen corn instead of canned, used cheddar instead of colby and left out the mushrooms. It was great! I'll be keeping this in my recipe book!
RECIPE SUBMITTED BY
carolinerenee
Silverton, Georgia
My name is Caroline, I live in my hometown Silverton Colorado with my husband and mother, I lived in Georgia for about 25 years so I love to cook southern fare but many of my recipes are suitable for a Candida diet.