Everyday Recipes

Hamburger Casserole

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.

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