Cheesy Hamburger Casserole
Here is a homemade version of Hamburger Helper Potatoes Stroganoff that is upgraded and with CHEESE!
Ingredients:
1 pound ground beef
1 scant teaspoon coarse ground salt plus more for potatoes
black pepper
1/2 of a large onion
2 sticks celery
2 or 3 garlic cloves
2 teaspoons Italian Seasoning
2 Tablespoons all purpose flour
1 cup milk or white wine
15 ounce can of Luck's Seasoned Pinto Beans
10.5 ounce can of Campbells Golden Mushroom Soup
8 ounce can of mushrooms stems and pieces (optional)
5 small to medium sized russet potatoes
1 pound of cheddar cheese
Peel your potatoes and slice them.
Put them into a pot of water with a bit of salt added.
Cook them while you are making your beef mixture.
When they come to a simmer, cook right around 6 minutes OR until they are almost or just barely tender.
Drain the potatoes and rinse with cold faucet water, set them aside.
Brown the ground beef with salt and pepper.
Add the celery, onion, garlic and Italian Seasoning
Cook until the onion and celery are softened
Add the flour and cook 3 minutes
Add the milk or white wine and scrape/deglaze the pan.
Add the beans, soup and mushrooms... cook for 5 minutes
Assembly:
Use a 13 X 9 baking dish OR two 8 X 8 baking dishes.
You can separate into 2 dishes if you would like to freeze half of it.
You would freeze it before you bake.
I butter the baking dish, but you don't really have to do that.
Layer potatoes and lightly salt
Then the beef mixture
Then 1/2 the cheese
REPEAT the layers
Bake the warm just made casserole 375F for 40 minutes or until bubbly.
Bake a cold casserole 350F for around 50 minutes or until bubbly.
Just start checking it @ 35 minutes.
I do not cover this while baking.
You only need one side dish like green beans, corn, broccoli or tossed salad. Some buttered bread would be nice as well.
I like to serve with some Sour Cream and chopped scallions.
Thank you for watching!
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