Crop Hot Mail
Hi everyone, I’m a reef and today I’m doing a Crop Hot Mail.
It’s called Crop Hot, hamburger, potato casserole. This hearty dish, much like an easy homemade hamburger helper recipe, will be some good comfort for this evening.
I had to look at my paper because that is a mouthful.
Why You’ll Love This
This will be some good comfort for this evening.
mmm this is very delicious it’s the taters in it and the cheese and the hamburger meat it’s just really delicious. If you enjoy one-pan meals with savory ground beef and cheese, you might also like an easy one-pan ground beef and rice meal.
Ingredients
- hamburger meat
- onion
- cream and mushroom
- milk
- cheese
- potatoes
- salt
- black pepper
Instructions
- Stir this in.
Cooking Tips
- You can leave it or do without it.
- You can make this cassero dish in the oven.
- You can do it in the crock pot. This method is great for preparing easy crock pot beef tips and gravy.
- You can do it both ways.
- Personally I’ll put a lot more but I’m trying to do it like the recipe.
- You probably even put some bad pepper in this if you wanted to you can make it it around. For crispy potatoes, consider trying easy crispy air fryer potatoes.
Serving Suggestions
- A side dish you could start with this would be a salad or some broccoli or some eggs vegetables. This casserole is also similar in comfort to a healthy superfood shepherd’s pie.
The rest of it’s going to be really good too so I hope y’all have a good evening and so this is going to be our evening meal today.
So y’all do what you love and love what you do.
Easy Hamburger Potato Casserole for Cozy Weeknight Dinners
This comforting and hearty hamburger potato casserole is perfect for a cozy weeknight dinner. Featuring tender potatoes, seasoned ground beef, a creamy mushroom sauce, and plenty of melted cheese, it’s a delicious and satisfying meal the whole family will love.
- Ground beef 1 lb
- Medium onion, chopped 1
- Cream of mushroom soup 1 can (10.5 oz)
- Milk 1/2 cup
- Shredded cheddar cheese 2 cups
- Medium potatoes, peeled and thinly sliced 4-5
- Salt 1/2 tsp
- Black pepper 1/4 tsp
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch casserole dish.
- In a large skillet, brown the ground beef over medium heat. Add the chopped onion and cook until the onion is softened and the beef is no longer pink. Drain any excess fat. Season the beef and onion mixture with salt and black pepper.
- In a medium bowl, whisk together the cream of mushroom soup and milk until smooth.
- Arrange half of the thinly sliced potatoes evenly in the bottom of the prepared casserole dish.
- Spread the cooked beef and onion mixture over the layer of potatoes.
- Pour half of the soup mixture evenly over the beef layer.
- Sprinkle 1 cup of the shredded cheddar cheese over the soup mixture.
- Repeat the layers: add the remaining potatoes, then the remaining soup mixture, and finally the remaining 1 cup of shredded cheese.
- Cover the casserole dish tightly with aluminum foil and bake for 45-60 minutes, or until the potatoes are tender when pierced with a fork. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden brown.
- Let the casserole stand for 5-10 minutes before serving to allow it to set.
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