Hamburger And Potato Casserole Recipes

Steps:

• Preheat oven to 350 degrees.
• Brown Ground Chuck and drain.
• Add salt and set aside.
• Thinly slice Baked Potatoes and spread in a 9x11 inch shallow baking pan (prefferably glass).
• Melt butter and Garlic Salt in a frying pan and add the Mushrooms.
• Saute Mushrooms for 5 minutes or until they're tender.
• In a small mixing bowl, mix Mushrooms, Sour Cream and Milk together and spread on top of Potatoes.
• Open and drain Canned Corn and sprinkle on top of Sour Cream mixture.
• Sprinkle Mozzarella Cheese on top of Corn.
• Sprinkle Groud Chuck on top of Mozzarella.
• Finish by sprinkling the Colby Cheese on top of Ground Chuck.
• Bake at 350 for 30 minutes or until cheese is brown on top.
• Variations: Omit the sauteed Mushrooms and substitute Mashed Potatoes for Baked Potatoes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium skillet over medium heat, brown the ground beef; drain fat.
• In a medium mixing bowl, combine cream of mushroom soup, onion, milk, salt and pepper to taste.
• Alternately layer the potatoes, soup mixture and meat in a 11x7 inch (2 quart) baking dish. Bake in the preheated oven for 1 to 1 1/2 hours, or until potatoes are tender. Top with Cheddar cheese, and continue baking until cheese is melted.

Steps:

• Brown ground beef and drain off fat, if any.
• Add onions and garlic to ground beef, saute until translucent.
• Add cream of chicken soup to ground beef/onions/garlic and stir to mix.
• Salt and pepper to taste.
• Peel and slice potatoes 1/4 inch thick.
• In a greased casserole dish, layer 3 of the potatoes.
• Layer hot ground beef mix over the top.
• Topping with the last 3 potatoes.
• Heat milk in pan that you used to cook the ground beef.
• Pour heated milk over casserole. Hopefully 1 cup will work as directions say to experiment, poke potatoes during cooking and add more if necessary.
• Cover with foil and bake for 1 hour to 1 hour and 15 minutes.
• Removing foil last 20 minutes of baking to brown potatoes on top.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking pan.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix 1 can cream of mushroom soup, mushrooms, 3/4 cup milk, seasoned salt, and black pepper in a bowl; fold in potatoes.
• Spread half the potato mixture into the prepared baking pan; top with Cheddar cheese. Spoon 1/2 the ground beef over cheese layer. Top ground beef layer with remaining potato mixture; layer with remaining ground beef.
• Mix remaining 1 can cream of mushroom soup with 1/4 cup milk; pour mixture over ground beef layer.
• Bake in the preheated oven until casserole is bubbling, about 1 hour 20 minutes. Sprinkle French-fried onions over casserole; return to oven for 5 more minutes.

Steps:

• In a Dutch oven, layer half of the meat, potatoes and onion. Sprinkle with half of the salt and pepper. Repeat layers. Dissolve bouillon in water; pour over all. Top with tomatoes. , Cover and cook over medium heat for 45-50 minutes or until potatoes are tender. Garnish with parsley if desired.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Slice potatoes into medium rounds.
• Heat vegetable oil in a deep skillet over medium heat. Fry potato rounds until starting to turn brown, about 5 minutes per batch. Remove from oil and place on a paper towel-lined plate to drain. Set aside.
• Heat olive oil in a frying pan over medium-high heat. Cook onion and garlic in the hot oil until onion turns translucent, about 5 minutes. Add ground beef and cook and stir until browned and no pink remains, 5 to 7 minutes more. Drain the pan.
• Combine beef mixture and cream of chicken soup in a large bowl. Add mild Cheddar cheese and stir until combined. Season with salt and pepper.
• Combine panko bread crumbs with 1/3 of the Irish Cheddar cheese and melted butter.
• Spray a 2-quart baking dish with cooking spray and spread 1/2 of the potatoes in the bottom of the dish. Sprinkle with 1/3 of the Irish Cheddar cheese. Cover with 1/2 of the beef mixture. Repeat with remaining potatoes, Irish Cheddar, and beef mixture. Top with panko mixture.
• Bake, uncovered, in the preheated oven until browned and bubbly, about 30 minutes.

Steps:

• Brown ground beef in a medium-sized skillet. (You could add a little chopped onion to the beef if you'd like).
• Meanwhile, boil egg noodles in pot.
• Drain excess grease from meat.
• Drain egg noodles, return to pot.
• Add hamburger to egg noodles and empty both cans of potato soup into the pot.
• Stir.
• Serve hot.

Steps:

• Spray a baking dish with cooking spray.
• Preheat oven 375 degrees.
• Spray a large skillet with cooking spray and brown ground beef.
• Drain ground beef, if necessary.
• Add onions and celery to same skillet and cook until soft, adding rest of spice ingredients through pepper flakes. Stir well. But in a bowl and set to the side.
• In same skillet, melt butter (or use 1 tablespoon of leftover grease from browning ground beef). Add flour to butter, stirring for one minute over medium-high heat.
• Gradually add milk and cook till bubbly and thickened.
• Add cheese, nutmeg, salt, pepper, and chili powder continue to stir until melted.
• Spoon 1/4 cup of the ground beef mixture and spread evenly on bottom of a baking dish.
• Add 1 layer of potatoes.
• Alternate ground beef mixture, then potatoes until completely used.
• Pour cheese sauce over ground beef and potato mixture.
• Top with a pinch of paprika and grated cheese.
• Bake for 1 hour, or until potatoes and beef are bubbly and done.

Steps:

• Brown ground beef or venison and drain.
• In medium bowl combine soup, onion, milk, and salt and pepper.
• In a 2 quart baking dish (11x7) alternately layer the potatoes, soup mixture, meat and cheese.
• Repeat layers, ending with cheese on top.
• Bake, covered, at 350 degrees for 1 to 1 1/2 hours, until potatoes are tender.