Hamburger Casserole

"These are from a mimeographed, hand bound cookbook given to me by Lioness Joan Nielsen of Marshall, Saskatchewan, about 20 years ago. Marshall isn't quite Alberta, but it's just a few miles east of the border on Highway 16. The book is full of prairie standbys so if you need more, let me know. The can sizes aren't given. I would guess 14 ounces (400mL) but you may have to experiment."
 
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Ready In:
1hr 20mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Cook all meat until browned; drain fat.
  • Place remaining ingredients in alternate layers in a casserole and top with bread crumbs.
  • Drizzle with 2 teaspoons melted butter and bake 1 hour at 350°F.

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Reviews

  1. I had to double check this recipe because I thought I had left something out. It was too bland for my pallet. I think if you added in some beef stock maybe or a can of veggie soup maybe it wouldnt be so dry.
     
  2. Tried this tonight - very good. I have a couple of things I'll do next time. First, I read tomato sauce and used chopped tomatoes, which do not add enough flavor. You really need a prepared pasta sauce for the tomato sauce. Second, next time I will add the bacon at the end on the top. I really like my bacon crunchy, and although I cooked it that way, it softened inside the casserole. I do think the spices from the marinara sauce might be good. My daughter used ketchup, and that was nice as well.
     
  3. I doubled the hamburger and rinsed and drained all the fat.I also browned it w/a large onion and lots of minced garlic.We used brown rice and frozen peas,and only 5 slices of bacon for flavor. There was only a smidge leftover.Thanks for the simple and very tastey posting. mrssoupie
     
  4. Prep-wise, there are a lot of elements here (the rice, the bacon, the buttered breadcrumbs, etc.) but the bulk of it can be streamlined using one skillet. I fried the bacon first. Using the same skillet, I then melted butter in a tiny bit of leftover bacon fat and tossed the bread cubes in that, then used the same skillet to brown the hamburger. I mixed the tomatoes and vegetables (frozen corn and black beans) right in the skillet after draining the hamburger fat, then began layering in a casserole dish: meat, rice, crumbled bacon, grated cheddar. Two layers. (No breadcrumbs yet.) Covered with foil and baked at 350 for 30 minutes. Uncovered, put on bread and passed under the broiler until the topping was golden and crunchy. The result was a really lovely casserole - and I mean that literally - very pretty presentation! It tasted so good; there isn't a bit left over. The bacon adds a lot, and the crispy bread cubes are great. The only suggestion at the table was from my husband who likes things a little spicier. (Of course, this did not stop him from having three helpings.) I enjoyed putting this together (took about a half hour to prepare, plus baking time) and will certainly make it again. Thanks!
     
  5. great recipe. thank you. Read about where you got the recipe and Marshall Saskatchewan jumped out at me. I am originally from Maidstone, Sask., only a few miles away. LOL....my grandparents were Jim and Mary Mitchell. I still consider Maidstone my home. Beautiful Area of Saskatchewan.
     
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