Hamburger And Potato Casserole…

Recently my husband has been having some issues with his mouth that prevents him from doing a lot of chewing. That presented a challenge for me in terms of thinking about meals where he can still get some protein into his system, have something that basically can be “gummed” when eating and still tastes good. And voila, this recipe fit the bill to a tee. The best thing is this is a great recipe all on its own, and it’s so easy to prepare you may find you’ll be making it often.

So let’s talk hamburger and potato casserole…

Lesson Learned 1: If at all possible use a mandolin slicer to cut your potatoes: Perhaps the trickiest part of this whole recipe is cutting the potatoes correctly. Cut them too thin and they will turn into mush in your casserole. Cut them too thick and they will never cook through. The best way to ensure you’ve cut the potatoes to the correct thickness is to use a mandolin slicer (as seen in the picture). A mandolin slicer can be a cook’s best friend if used appropriately. It can also be one of the easiest ways to chop off one of your fingers if used incorrectly. If you’re careful and use the safety features of your slicer you can slice just about anything quickly and consistently.

I cut my potatoes in 1/8 inch slices. I also used Yukon Gold potatoes in this recipe although you can use red or russet potatoes. I even peeled my potatoes but it isn’t necessary. When making the recipe,Ā I prepped my potatoes first. In order to prevent them from oxidizing and turning dark while I was prepping the rest I soaked them in cold water. I left them there until I was ready to use them. Before I put them in the casserole I dried them off with paper towels to remove any excess liquid. Following this method the potatoes cooked perfectly.

This is probably the first recipe that included only one lesson learned. The reason being, I guess, is how simple this recipe is to prepare. Even the novice cook can be successful with this one. It does not require a lot of technique but it will score high marks in the comfort food arena. Enjoy this super easy recipe and let me know what you think after you’ve made it.

Hamburger And Potato Casserole

  • Servings: 4
  • Time: 2 Hours Including Prep
  • Difficulty: Easy
  • Print

INGREDIENTS:

1 lb. 93% lean ground beef

3 cups thinly sliced potatoes, peeled or unpeeled

1/2 cup sweet onion, chopped

2 cloves garlic, minced

2 Tbs. garlic infused extra virgin olive oil (you can also use plain olive oil)

1 12 oz. can Cream of Mushroom soup

3/4 cup milk

2 cups shredded cheese, (I used Jarlsberg and Mild Cheddar)

Salt and pepper to taste

DIRECTIONS:

Preheat oven to 375 degrees. Spray a 9 x 13 baking dish with cooking spray. Set aside.

In a skillet, heat olive oil and cook the onions until they are translucent. Add the ground beef and cook until only a little pink remains. Add the garlic, stir into the meat and onions and cook for another minute. Take off the heat and set aside.

Mix together the soup, milk, salt and pepper.

Layer half the potatoes on the bottom of the casserole dish. Salt and pepper the potatoes. Spread half the soup mixture on top of the potatoes. Add half the cheese and top with half the ground beef mixture.

For the second layer, add the potatoes, salt and pepper them, then the soup and ground beef and lastly top with the remaining cheese.

Cover the dish with foil and bake in the oven for 1 1/2 hours or until the potatoes are done. Uncover the dish and place under the broiler for a couple of minutes to get the cheese golden brown. Serve immediately.

Layer the potatoes on the bottom of the dish

Layer with the ingredients

Right out of the oven

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