One of my favorite dishes is a good old hamburger. That is, just a patty with a bun. No vegetables, nothing else, just the flavor of the patty showing through.
Now, every once in a while, I add a slice of cheese (or maybe a combination of three like Munster, American and Provolone… don’t knock until you try it! Unfortunately, I don’t have a grill. We just bought a house and we haven’t been able to buy a grill yet (but it’s on my Christmas list, for those who wonder).
But, I discovered that I don’t need a grill to make a classic hamburger. I can do it in a casserole! Yes, you absolutely can too.
It’s just as delicious and if you really want the hamburger style, cut a piece out and put it in a hamburger bun. It won’t disappoint you. It’s juicy, with cheese (if you want it) and whatever you want in a hamburger.
Five Guys Burgers and Fries has nothing in it! So the next time you’re buried in the snow or don’t have a grill like me, try this. Your craving will be satisfied and your mess will be much smaller.
Photo and recipe courtesy of Eating on a Dime.
Quick Tip: Cut up hamburger buns and serve them hot next to this dish for a complete experience.
To make this recipe, you will need the following ingredients:
Ingredients:
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)
PLEASE USE THE NEXT PAGE BUTTON FOR THE INSTRUCTIONS
Ingredients:
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)
Instructions:
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.