This potato and ground beef recipe was a reel posted on a Facebook page called Quotidian Recipes. Plain, simple, and inexpensive recipes like this are what I grew up eating. And or course it used the ubiquitous can of condensed cream of mushroom soup. I had hamburger, I had potatoes, but I never use condensed soups.
What I decided in this moment was I would try this recipe that reminded me what my mom would cook (we didn't have a lot of money, so meals like this stretched the budget), but would also use the experience to find a replacement for the condensed soup I refuse to use. As much as possible I try to cook everything from scratch. Luckily I found a made-from-scratch, super easy replacement on a site called Salad in a Jar. I added this recipe below the casserole recipe. I was intrigued by their site, so I am going to explore it more in the future.
Again, this is a plain, simple old-fashioned casserole, not a gourmet creation. But if you grew up low-income like I did, it just might hit the spot. And if your kids like their food on the simpler side, it could be a hit with them too. Enjoy.
Again, this is a plain, simple old-fashioned casserole, not a gourmet creation. But if you grew up low-income like I did, it just might hit the spot. And if your kids like their food on the simpler side, it could be a hit with them too. Enjoy.
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Cheesy Hamburger Potato Casserole
Ingredients -
1 lb. Ground beef
2 lbs. Thinly sliced potatoes (I like red, and with skin on. They liked Yukon)
1 Small onion, diced
2 cloves Garlic, minced
1 C Diced canned, no salt tomatoes, drained
1 T Olive oil
1 tsp Paprika
1 tsp Garlic powder
½ tsp Onion powder
¾ tsp Salt
½ tsp Black pepper
1 recipe Homemade Cream of Mushroom sub (or 300g cancondensed cream of mushroom soup)
½ C Milk (for me this would be skim or almond milk)
½ C Beef broth
2 C Shredded sharp cheddar cheese, divided
Ingredients -
1 lb. Ground beef
2 lbs. Thinly sliced potatoes (I like red, and with skin on. They liked Yukon)
1 Small onion, diced
2 cloves Garlic, minced
1 C Diced canned, no salt tomatoes, drained
1 T Olive oil
1 tsp Paprika
1 tsp Garlic powder
½ tsp Onion powder
¾ tsp Salt
½ tsp Black pepper
1 recipe Homemade Cream of Mushroom sub (or 300g cancondensed cream of mushroom soup)
½ C Milk (for me this would be skim or almond milk)
½ C Beef broth
2 C Shredded sharp cheddar cheese, divided
Optional - parsley for garnish
Instructions -
Preheat oven to 375°F. Lightly grease a 23 × 33 cm (9 × 13-inch)
Wash and potatoes (I like skin on, but you can peel them.) Slice them about 5 mm thick so they cook evenly,
Instructions -
Preheat oven to 375°F. Lightly grease a 23 × 33 cm (9 × 13-inch)
Wash and potatoes (I like skin on, but you can peel them.) Slice them about 5 mm thick so they cook evenly,
Heat olive oil in a large skillet over medium-high heat. Add ground beef and onion. Cook 6-8 minutes, breaking the beef into crumbles, until browned. Drain excess grease. Add garlic, paprika, garlic powder, onion powder, salt, pepper, and diced tomatoes. Cook 1-2 minutes. In a bowl, whisk together cream of mushroom soup or the fresh made sub recipe below, milk, and beef broth until smooth.
Arrange half the sliced potatoes in the bottom of the baking dish, slightly overlapping them. Spread half the beef mixture over the potatoes, spoon over half the soup mixture, then sprinkle with ½ cup cheese. Repeat with the remaining potatoes, beef mixture, and soup mixture.
Cover tightly with foil and bake for 50-55 minutes. Remove foil. Check potatoes with a fork; they should be nearly tender. Sprinkle the remaining 1½ cups cheese evenly over the top. Bake uncovered for 15-20 minutes, until the potatoes are fully tender and the cheese is melted and golden. Broil for 1-2 minutes for a deeper browned top if desired.
Rest for 10 minutes before serving so the casserole sets. Sprinkle with parsley (optional) and serve hot. Refrigerate leftovers for up to 3 days.
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Homemade Condensed Cream of Mushroom Soup (Easy)
Recipe from Salad in a Jar - sub 1 recipe for 1 can cream of mushroom condensed soup
Ingredients -
1 tsp Onion powder
2 T Cornstarch
1T Oil
⅛ tsp White pepper
¼ tsp Salt
pinch granulated sugar
1 C 2% evaporated milk
¾ cup Fresh mushrooms, sliced
Arrange half the sliced potatoes in the bottom of the baking dish, slightly overlapping them. Spread half the beef mixture over the potatoes, spoon over half the soup mixture, then sprinkle with ½ cup cheese. Repeat with the remaining potatoes, beef mixture, and soup mixture.
Cover tightly with foil and bake for 50-55 minutes. Remove foil. Check potatoes with a fork; they should be nearly tender. Sprinkle the remaining 1½ cups cheese evenly over the top. Bake uncovered for 15-20 minutes, until the potatoes are fully tender and the cheese is melted and golden. Broil for 1-2 minutes for a deeper browned top if desired.
Rest for 10 minutes before serving so the casserole sets. Sprinkle with parsley (optional) and serve hot. Refrigerate leftovers for up to 3 days.
~ ~ ~ ~
Homemade Condensed Cream of Mushroom Soup (Easy)
Recipe from Salad in a Jar - sub 1 recipe for 1 can cream of mushroom condensed soup
Ingredients -
1 tsp Onion powder
2 T Cornstarch
1T Oil
⅛ tsp White pepper
¼ tsp Salt
pinch granulated sugar
1 C 2% evaporated milk
¾ cup Fresh mushrooms, sliced
Instructions -
Add the onion powder, cornstarch, oil, white pepper, salt, granulated sugar. amd 2% evaporated milk to a blender or food processor and blend until smooth. Add the mushrooms and pulse 2-3 times to chop them.
Pour mixture into a 2-quart bowl. Microwave on HIGH for 3 minutes, whisking after 2 minutes and again at the end. Add 30 seconds more if needed for thickness.
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