photo by Marsha D.
- Ready In:
- 1hr 10mins
- 2 cups flour
- 2 cups instant potato flakes
- 1 teaspoon salt
- 3⁄4 cup butter or 3/4 cup margarine
- 1 cup milk
- 1 teaspoon minced dried chives
- 2 lbs lean ground beef
- 3⁄4 cup instant potato flakes
- 1⁄2 cup chopped onion
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 cup catsup
- 2 tablespoons prepared mustard, start with 1 Tbl. first, taste, then add from there if desired
- 2 (11 ounce) cans condensed cheddar cheese soup
- 8 ounces extra-sharp cheddar cheese, grated (optional)
- Preheat oven to 400 degrees.
- Lightly spoon flour into a measuring cup; level off.
- In large bowl, combine flour,potato flakes and salt.
- Cut in butter until crumbly.
- Stir in chives.
- Stir in milk to form dough.
- Using back of spoon, form crust by pressing dough up 3/4 of sides of 10 or 12-cup greased and lightly floured Bundt pan.
- In very large frying pan or Dutch oven, brown ground beef; drain.
- Stir in remaining filling ingredients; blend well.
- Spoon into crust.
- Bake 30 - 40 minutes.
- Cool upright in pan 10 minutes; invert onto serving plate.
- Serve with additional catsup and mustard, if desired. 10 - 12 servings.
- Recipe may be halfed for 6-cup Bundt pan. Decrease baking time 10 minutes.
- You can also kick this up a knotch by adding/subbing BBQ sauce, cayenne pepper, hot sauce, green chilies, diced tomatoes (fresh or canned/drained), sweet or dill pickle relish, cooked/crumbled bacon, etc -- .
Questions & Replies
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I have made this for many years, its my April Fool's Dinner. Every year I tell the kids that they are having cake for dinner (april Fool's). They think it is awesome, and its something different for the kids, which they love. My only difference is that I bake the Meat in the Bundt, and then I frost it with the mashed potatoe's. great recipe!!!
Oh my gosh...someone was looking for a recipe in a bundt pan...and I was bragging how good this one is..then noticed...I never reviewed it!! I've made this several times (makes a ton) great for casual dinner with friends! (also have handed this recipe out to several people with teenagers lol) Thanks for posting!
I doubled the recipe as I was expecting a large crowd. I reduced the cheddar cheese soup to three cans and used about 1/2 pound shredded cheddar cheese. It was very tasty. One of my guests commented that it tastes like shepherd's pie. It does to some extent. I didn't have any chives (I thought I did) so I used a few onion flakes in the crust. I also used onion flakes in the filling, as I am not an onion fan. Next time I will reduce the amount of mustard or maybe even eliminate. I'd like to try it with barbeque sauce in place of the ketchup. My friend suggested sausage would be good mixed with the hamburger. I fed it to 13 ladies and several took some of the leftovers home. It goes a long way and makes for a great presention.
Wanted: Missing Bundt Pan I made the recipe and was ready to pull out my husband's Bundt pan. It was gone! No, I have never used one. At least I knew what it looked like. We moved here over 4 years ago, and I could have sworn it came with us. Oh well. I used a large (10"?) springform pan for this recipe. It was gorgeous! Whether I had flipped it upside down or not, I still came out looking like Martha Stewart! I used ground sirloin, and instead of butter or margarine, I used one stick of margarine and filled out the rest of the measurement with butter. The milk was 1% fat, and I used just 1 Tbsp prepared mustard. I am so glad I did. If you dislike mustard, like I do, leave it out. Perhaps because I had to improvise on the pan, my finished product came out a tad runny. Not a lot! No complaint there! It was like a cheeseburger pie instead of being solid like a meatloaf, which I expected from the picture. The leftovers had solidified, though, and they held together perfectly. The crust was oh, so thick and yummy. Again, I used a different pan, so maybe mine was thicker? I needed more fluids to drink to help with the crust. Nevertheless, it was delicious, and it never softened. We had it for two dinners and two lunches, and the crust stayed crunchy. Maybe they should use this instead of pizza crust. Hmm. I would love to try this Mexican style (corn, chilies, beans), pizza style (pepperoni, tomato sauce), with different cheeses (Provolone, Meunster, mozzarella), with diced chicken, topped with fresh lettuce, tomatoes, onions, etc. Yum! Do you think you could come up with a breakfast version using eggs and sausage?
RECIPE SUBMITTED BY
Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ wildflourskitchen.com !