Just found this thread and I'm so excited to try some of the nummy looking recipes. Here is my contribution to quickish and simple...very filling and I never have leftovers (unfortunately..I love it reheated for lunch the next day..
Mom's Hamburger Casserole
Now this is based on a small roaster..if you use a bigger dish to bake it in, adjust ingredients accordingly.
1 lb lean ground beef
2-4 cans mushroom soup (I like it creamy...use only 2 cans if preferred or use more if pan is bigger. I usually use 3 with my small roaster)
1 onion in slices or chopped: size of onion depending on how big baking pan/dish is (or even mince them if you want to hide them from your kids who don't eat onions)
Raw potatoes, sliced (how many potatoes depends on size of baking dish) For a small roaster I think I do anywhere between 5-8 or so depending how big the potatoes are...I usually start by slicing 5 or 6 and go from there.
1. Fry hamburger until cooked (adding spices while its cooking..I use minced fresh garlic, onion salt and some lemon pepper but this part is to personal taste)
2. When hamburger is full cooked (no pink left) dump into bottom of pan. If there is any oil in the pan from the hamburger, drain before putting into pan.
3. Spread mushroom soup over top of all the hamburger...Can add mushrooms or corn or whatnot at this point if using as well.
4. Layer potato slices going around the pan until all the hamburger is covered (basically go in circles until all covered, and do this to make 2-3 layers (again depending how big your pan is) but usually 2-3 layers is enough as the potatoes are raw and take awhile to cook.
5. Cover with onions, then top with mushroom soup making sure everything is covered in soup.
6. Cover with a lid or tinfoil.
Bake @ 350 for about an hour or so. Stab the potatoes after an hour to check if they are soft yet. If they aren't, then leave oven longer and check after 30 mins. If still not cooked and soft, check every 15 mins or so. My oven is wacky so I tend to put it to 375 or so and check after 1.5 hrs. Basically you know your oven best and if it has little quirks like mine, then adapt as needed.
Serve as is, or with a salad or some veggies to complete the meal as you like. It's relatively simple and foolproof, yet filling and leaves them coming back for more (so you may have no leftovers either) lol.
*I've only ever made it this way, but feel free to experiment and tweak it as you like. Not sure if it would turn out the same if you used ground chicken and cream of chicken soup or something.*!
Bon Appetit!
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