Hamburger And Potato Casserole

Cheesy potatoes and beef is awesome for breakfast or dinner. This recipe is a family favorite. It's yummy and easy to cook. Hearty meal. You could use ground sausage. I use russet potatoes. 

Hamburger And Potato Casserole 

Recipe by Christine at christinespantry, 4/23

Ingredients : 

3 med potatoes, cut into bite size pieces 

1/2 pound ground beef

1 small onion, diced 

salt and pepper to taste 

1 tablespoon garlic powder 

1 tablespoon worcestersire sauce 

1 1/2 cup cheddar cheese, shredded 

1- 8 ounce can cream of mushroom soup

cooking spray 

Directions:

Spray skillet with cooking spray. Cook meat, onions over medium heat. Add seasoning, stir. Cook until no longer pink. 

Preheat oven to 350. Spray 8x10 casserole dish. Add potatoes, cooked hamburger, and cheese. Spread cream of mushroom soup. Cook 45 to 50 minutes, until potatoes are tender. 

Until next time, 

Christine 

 

8 Easy Cozy and Comforting Chicken Casseroles

Turkey Tetrazzini by Canning and Cooking at Home

Soon we will turn our clocks back 1 hour. Something about shorter fall days and cooler weather that puts some folks in the mood for a delicious casserole. Below you'll find chicken casseroles from food bloggers around the web. 

Chicken Noodle Casserole

Studies show that canned foods are just as nutritional. The current trend is pushing fresh, organic foods for nutrition and health, but fresh vegetables are not necessarily more nutritious than canned. 

Cheesy Stuffed Pepper Casserole

Bell peppers have been cultivated for more than 9000 years, with the earliest cultivation having taken place in South and Central America. While the name "pepper" was given to the food by European colonizers of North America who first came across it in the 1500 - 1600's and then transported it back to Europe, the original name for this food in Spanish was pimiento.

Sausage and Egg Casserole

If you were born in American, you may have looked forward to cartoons on Saturday morning with a bowl of cereal. I remember sitting on the floor watching cartoons and eating cereal. I was one of those kids you dug for that prize in the cereal box.

Naked Chicken Pot Pie

Chicken pot pie used to be a much livelier dish. In Roman Empire days, these pastries sometimes had living birds under the crust that would burst out of the shell when served. 

Cheese Potatoes and Smoked Turkey Sausage Casserole

In 1869, Joseph Campbell and Abraham Anderson started the Anderson & Campbell Preserve Company in Camden, New Jersey.

Broccoli Rice Casserole

Today, we don’t give it a second thought, about products like butter, sugar, and meat; these products are easy to purchase at any grocery store. 

Italian Sausage Potatoes

In 1945, Ralph F. and Alice Stayer opened a butcher shop and named it after their quaint hometown, Johnsonville, Wisconsin. 

Cheezy Pasta With Smoked Sausage

Buffalo mozzarella is a mozzarella made from the milk of the domestic water buffalo. The history of water buffalo in Italy is not settled.

Bobby's Lighter Baked Spaghetti

Monterey Jack is an American semihard cheese made using cow's milk. It is commonly sold by itself, or mixed with Colby to make a marbled cheese known as Colby-Jack (or Co-Jack). Cheddar-Jack varieties are also available. 

Debo's Mexican Lasagna Casserole 2.0

Tomato paste is a thick paste that is made by cooking tomatoes for several hours to reduce moisture, straining them to remove the seeds and skin, and cooking them again to reduce them to a thick, rich concentrate. In contrast, tomato purée which consists of tomatoes that have been boiled briefly and strained, is a liquid with a consistency between crushed tomatoes and tomato paste. 

Mexican Beef And Bean Casserole

Kidney beans and other beans such as pinto beans, navy beans and black beans are known scientifically as Phaseolus vulgaris. They are referred to as "common beans" probably owing to the fact that they all derived from a common bean ancestor that originated in Peru. 

Shepherd's Pie

Copyright 2011 Christine's Pantry. All rights reserved.

 

Casserole cookery has been around since prehistoric times, when it was discovered that cooking food slowly in a tightly covered clay vessel softened fibrous meats and blended succulent juices...With the addition or subtractions of leftovers or inexpensive cuts of meat, the casserole is flexible and economical in terms of both ingredients and effort. The classic casserole, a French dish, was originally made with a mound of cooked rice. Fannie Merit Farmer's Boston Cooking School Cook Book (1896) had one casserole recipe, for Casserole of Rice and Meat, to be steamed for forty-five minutes and served with tomato sauce. In the twentieth century, casseroles took on a distinctive American identity. During the depression of the 1890s, the economic casserole provided a welcome way to stretch meat, fish, and poultry. Certain items were also scarce during World War I and leftovers were turned into casserole meals. The same was true during the Great Depression of the 1930s.
Oxford Encyclopedia of Food and Drink in America, Andrew F. Smith editor [Oxford University Press:New York] 2004, Volume 1 (p. 194)

1912... There is no doubt that the fashion of cooking in casseroles or earthenware dishes has come to stay in this country; and it is hardly a matter of surprise when the advantages of this form of cookery are really understood, whether it be actual casserole cookery, so called, or cookery in fireproof utensils. Cooking "en casserole" is a term which signifies dishes cooked and served in the same earthenware pot or utensil, though, as every one knows, the original French word is the generic name for a stew pan or a saucepan. The old idea of a casserole was some preparation of chopped fish, or vegetables enveloped in a crust of cooked rice, macaroni, or potato. Properly speaking, however, a casserole is a dish, the material for which in many instances is first prepared in the saute or frying pan and then transferred to the earthenware pan to finish cooking by a long, slow process which develops the true flavors of the food being cooked. The sooner the casserole utensil becomes an indispensable part of our everyday kitchen outfit the better...When casserole cookery is thoroughly understood, many combinations of food and many inexpensive viands will be put to use and very palatable results obtained.
How to Cook Casserole Dishes, Marion H. McNeil [David McKay:Philadelphia] (p. vii-viii)

By foodtimeline.org/foodfaq.html#casseroles

Shepherd's Pie

Copyright 2011 Christine's Pantry. All rights reserved.

Ingredients:

1 pound ground pork

extra virgin olive oil

1 can of sweet corn, drained

1 medium onion, finely chopped

6 medium potatoes

salt and pepper, to taste

1 teaspoon garlic powder

1 teaspoon Worcestershire sauce

1/2 teaspoon liquid smoke

6 tablespoons butter

1/4 cup milk

Directions:

Pork: Add enough olive oil to cover bottom of skillet and heat over medium high heat.  Add ground pork, break meat up while cooking. Add onions, salt, pepper, Worcestershire sauce, liquid smoke and garlic powder. Mix together. Cook until pork no longer pink.

Potatoes: Peel and slice potatoes 1/4 thick. Cook in boiling water for approx 15 minutes or until fork tender. Whip potatoes with electric mixer, mix until moderately smooth. Don’t over beat them, a few lumps are fine. Add 1/4 cup milk, 6 tablespoon butter, salt and pepper to taste. Whip until mixed. Adjust seasonings and milk, if desired.

Corn: Sprinkle garlic powder, salt and pepper

Spray a 9x9x2 inch pan, or any similar casserole dish. Add meat to casserole dish. Then add corn. Then add potatoes. Place the dish under preheated broiler, until heated through. Enjoy!