Cheesy Hamburger Potato Casserole Food

CHEESY BEEF AND POTATO HASH

Steps:

• Peel the potatoes and cut into small cubes (a little less than 1/2 inch). Put in a bowl and cover with cold water, mixing to rinse off the starch. Drain and rinse in a colander, then transfer to paper towels and pat dry.
• Heat the oil in a 10-inch cast-iron skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until tender and golden brown on most sides, about 15 minutes. Season with 1/4 teaspoon salt and pepper to taste, then transfer to a plate with a slotted spoon.
• Preheat the broiler on high.
• Add the onion, bell pepper and garlic to the skillet and cook, stirring occasionally, until golden brown, about 7 minutes. Add the beef, chili powder and 1/2 teaspoon salt and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Return the potatoes to the skillet and mix to combine. Sprinkle the cheese over the hash.
• Broil until melted and bubbling, about 1 minute.

CHEESY HAMBURGER & POTATO CASSEROLE

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.

HAMBURGER POTATO CASSEROLE

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.

HAMBURGER POTATO CHEESE CASSEROLE

Steps:

• I use a 2 1/2 quart covered casserole dish for this. This will stick unless you have a great non-stick baking dish - I never grease the pan though because of all the fat that's already in this.
• Preheat oven to 350.
• Brown hamburger and onion.
• Place a layer of sliced potatoes in casserole dish, top with half of hamburger/onion mixture. Salt and pepper to taste (kind of depends on how salty your cheese sauce is - you can always salt it later if it needs it).
• Repeat layering of potato slices and hamburger mixture (and salt and pepper if desired).
• Make Cheese sauce:.
• Melt 3 T butter in saucepan over med-high heat.
• Add 3 T flour, and the salt and pepper. Stir quickly to blend.
• Add 2 cups milk; stir with whisk to incorporate butter/flour mixture.
• Reduce heat, stir till thickened and bubbly.
• Remove from heat and add shredded cheddar. Stir until cheese melts.
• Pour cheese sauce over hamburger and potatoes in baking dish. Push potatoes around to let cheese sauce into all of the crevices so it's well coated.
• Cover and place in oven. Bake for about 1 1/2 hours, till potatoes are tender and top is browned. I like to take off the lid for the last 20 minutes or so to brown the top a bit.
• Even with the leanest ground beef, this can get little pools of grease on top - I just spoon these off. It doesn't mean the whole thing is greasy - just cheesy.
• My family members consider generous amounts of ketchup a necessary addition to this dish. I like it fine by itself (ok, maybe a spot of ketchup on the side).

CHEESY GROUND BEEF AND POTATO CASSEROLE

Steps:

• Pre-heat oven to 180 deg C (350 deg F) - spray a large oven dish with cooking oil
• Boil the Potatoes in salted water until just cooked (do not overcook) - slice into thick slices and set aside
• Heat the Oil in a pan - saute the Onion, Garlic and Bell Pepper until soft - add the Beef and cook until done (drain if necessary) - stir in the Sauce or Salsa - season to taste with Salt and Pepper
• Arrange half the sliced Potatoes on the bottom of the prepared dish - scoop half of the Beef mixture over the Potato layer and sprinkle over half the Cheddar Cheese - repeat layers ending with a layer of Cheese
• Beat together the Eggs and Milk - pour slowly and carefully over the layered Potato/Beef dish - bake 40 - 45 minutes or until set (place a layer of aluminum foil over the dish if it browns too quickly after 30 minutes - shiny side up)

CHEESY POTATO TACO CASSEROLE

Steps:

• Pre-heat the oven to 350*.
• Cook and prepare the ground beef in a large skillet on medium high heat, then add in the taco seasoning in accordance with the package instructions.
• Add in the onions and peppers, let these cook for 5-10 minutes or until soft.
• Stir in the diced tomatoes and tomato sauce.
• Spray a 9x13 baking dish with nonstick cooking spray, then evenly place the potatoes in the dish.
• Top the potatoes with the meat mixture.
• Lastly, sprinkle the cheese on top.
• Bake for 30 minutes or until cheese is nicely melted.

AMISH HAMBURGER CASSEROLE {SOUR CREAM NOODLE BAKE}

Steps:

• Preheat oven to 350°F (180°C). Grease a 9 x 13-inch baking dish; set aside.
• Cook noodles in a pot of salted boiling water according to package instructions until just barely al dente, about 5-6 minutes. Drain and set aside.
• Meanwhile, in a large bowl, stir together softened cream cheese, cottage cheese, sour cream, and melted butter. Set aside.
• In a large skillet, heat olive oil over medium-high heat. When the oil shimmers, add the ground beef, onion, and bell pepper. Cook until the meat is no longer pink and the onion is translucent, about 5-7 minutes. Drain excess fat.
• Stir in diced tomatoes, tomato soup, and Worcestershire sauce.
• Place ½ of the cooked noodles in the bottom of the prepared baking dish. Top with ½ of the cream cheese mixture and ½ of the meat mixture. Repeat layers with remaining ingredients. Top with shredded cheese.
• Bake, uncovered, for 25-30 minutes, or until heated through.
• Garnish with fresh herbs, if desired, and serve!

HAMBURGER POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking dish; set aside.
• Combine crushed Corn Flakes with melted butter in a small bowl; set aside.
• Cook the beef, onion and celery in a large skillet over medium-high heat until the beef is no longer pink; drain. Stir in the corn.
• In a bowl, whisk together condensed soups and milk.
• In the prepared baking dish, spread half of the beef mixture in an even layer. Add half of the potatoes on top and season with salt and pepper. Pour half of the soup mixture over top and sprinkle with half of the cheese. Repeat layers once more, ending with the cheese on top.
• Cover with foil and bake 1 hour. Remove foil, sprinkle the buttered Corn Flakes on top, and return to the oven (uncovered) for about 10-15 more minutes (or until the topping is golden brown and the potatoes are tender). Garnish with fresh parsley just before serving.

CHEESY BEEF & POTATOES CASSEROLE

Steps:

• Lightly grease an 11 x 7-inch baking pan. Preheat oven to 350 degrees F
• Brown ground beef and onion; drain
• Mix the soup, garlic powder, pepper, stock and cream in a bowl
• Layer half of the potatoes in the bottom of the prepared baking dish.
• Pour half the soup mixture over the potatoes.
• Top with half the ground beef mixture
• Sprinkle half of the cheese on top
• Repeat with second layer.
• Cover with aluminum foil and place in pre-heated oven.
• Check for potato doneness in center of casserole after 1 hour. May be cooked an additional 30 minutes if potatoes are not soft after 1 hour.
• Remove from the oven and let casserole stand for about 10 minutes.
• Slice it lasagna style and serve.
• SLOW COOKER DIRECTIONS
• Brown ground beef & onions as in main recipe; drain.
• Layer as in main recipe, but in a large slow cooker.
• Omit covering with foil as it will be covered with the cooker's cover
• Cook approximately3-5 hours on high, 6-8 hours on low (times are approximate as all cookers cook differently. Always check at the minimum time listed.

HAMBURGER POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Spray the inside of a 9x13 baking dish with cooking spray and set aside.
• In a large skillet set over medium heat, add beef and onion and cook until no longer pink, 5-6 minutes. Remove from heat, drain off any excess grease, and stir in garlic, Worcestershire sauce, 1 teaspoon kosher salt, and ½ teaspoon pepper and cook for another 2 minutes.
• In a large mixing bowl, combine condensed soups, milk, sour cream, Italian seasoning, and ½ cup cheddar cheese.
• Spread ½ cup of the soup mixture in the bottom of the prepared baking dish.
• Arrange ⅓ of the sliced potatoes in a shingled layer in the baking dish. Top with half of the meat, then pour on half of the sauce, spreading it evenly. Repeat with remaining ingredients to create a second layer. Layer on the remaining potatoes, then sprinkle on the rest of the cheese.
• Cover the dish with aluminum foil, place on a rimmed baking sheet, and bake for 80 minutes. Remove the foil and bake for another 20 minutes, or until the potatoes are fork tender and cheese is melted.
• Allow to sit for 10 minutes, then garnish with parsley and serve.

HAMBURGER POTATO CASSEROLE

Steps:

• Spray a 13x9 baking dish with cooking spray and preheat oven to 350 degrees.
• Add ground beef and onion to a large skillet, season with salt and pepper then cook until ground beef is cooked though and crumbled. Drain fat then set aside.
• Cut potatoes into thin slices (less than 1/4 inch). Add one layer of potato slices to the bottom of the baking dish. Sprinkle potatoes with salt and pepper.
• Top potatoes with 1/4 of beef mixture. Top beef with 1/4 of shredded cheese. Repeat this process three more times.
• Combine condensed cheddar soup, evaporated milk, milk, salt and pepper then whisk until smooth. Pour mixture over potato/beef/cheese layers.
• Cover dish tightly with aluminum foil then bake at 350 degrees for one hour. Remove foil then continue baking for an additional 15-20 minutes or until potatoes are tender and dish is light golden brown and bubbly.

HAMBURGER POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a large skillet, sauté the onion and ground beef until onion is translucent and meat is browned, approximately 6 minutes.
• Place a layer of sliced potatoes in a 9x13 greased casserole dish.
• Top with half of hamburger/onion mixture.
• Repeat layering of potato slices and hamburger mixture.
• Pour alfredo sauce over hamburger and potatoes in baking dish.
• Cover and bake for 1 hour.
• Remove foil cover and bake for another 20 minutes to brown the top.

BEST HAMBURGER POTATO CASSEROLE RECIPE

Steps:

• Preheat the oven to 350 F (176 C).
• Heat a large nonstick skillet over medium heat, add the ground beef and onion, and cook until the beef is no longer pink (about 10 minutes). Once it's finished cooking, remove the beef from the pan, discard any grease, and wipe out the skillet.
• Return the skillet to the stove on medium heat, and add the butter. Once the butter is melted, add the garlic and saute for about 2 minutes (or until it's aromatic).
• Turn the heat down to medium-low and whisk in the flour (mix until the flour and butter have combined and reached an even texture). In a large bowl (or large liquid measuring cup), mix together the milk and chicken broth, then whisk the liquid into the butter and flour roux, about 1/3 cup at a time at a time. In between each addition of liquid, whisk until the sauce has reached a smooth consistency. Continue until all the liquid is incorporated into the sauce.
• Once all the liquid has been added and the sauce is smooth, whisk in the parsley, thyme, salt, and pepper. Bring sauce to a light boil over medium-high heat for about 1 minute to thicken, then stir in 1 cup of the shredded cheese.
• Lightly grease an 13 x 9 casserole dish and lay 1/3 of the potatoes evenly along the bottom of the pan. Sprinkle the potatoes with salt and pepper, then spread 1/3 of the sauce and 1/3 of the ground beef evenly over the potatoes.
• Repeat this step two more times, creating 3 layers. Add the rest of the shredded cheese to the top layer. Cover the casserole with aluminum foil (make sure that the foil isn't touching the casserole so that the cheese doesn't stick to it), and bake for 1 hour.
• After 1 hour, remove the foil from the dish, and bake for another 15 minutes. Finish it off by broiling it for 3 - 4 minutes (or until the cheese is bubbling and golden brown in some areas).
• Carefully remove the casserole from the oven and allow it to rest for 15 minutes before serving.