Time 1h30m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Brown ground beef and drain off fat, if any. Add onions and garlic to ground beef, saute until translucent. Add cream of chicken soup to ground beef/onions/garlic and stir to mix. Salt and pepper to taste. Peel and slice potatoes 1/4 inch thick. In a greased casserole dish, layer 3 of the potatoes. Layer hot ground beef mix over the top. Topping with the last 3 potatoes. Heat milk in pan that you used to cook the ground beef. Pour heated milk over casserole. Hopefully 1 cup will work as directions say to experiment, poke potatoes during cooking and add more if necessary. Cover with foil and bake for 1 hour to 1 hour and 15 minutes. Removing foil last 20 minutes of baking to brown potatoes on top.
Time 1h30m Yield 6 Number Of Ingredients 8 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.
Time 1h55m Number Of Ingredients 8 Steps:
Lightly spray a 9×13 inch casserole baking dish with non-stick spray. Set aside. Brown ground beef, drain, set beef aside. Slice the onion, into rounds, then into quarters. Place the mushroom soup in a medium size mixing bowl. Add the milk. Add the salt. Add the pepper. Mix well and set mixture aside. Rinse and slice the potatoes into 1/8 inch thick slices. Place a layer of potatoes in the casserole dish. Add a layer of the beef. Add a layer of onions. Add a layer of soup mixture. Add layer of cheese. Reserve ½ cup of cheese for topping later. Repeat the layering process ending with the soup mixture. Cover with aluminum foil and bake at 350F degrees for 1 hour and 30 minutes. Remove foil, sprinkle top with remaining cheese. Bake uncovered for another 15 minutes or until potatoes are fork tender. Remove from oven, place on wire rack, let cool for 10 minutes. Enjoy!
Time 55m Yield 10 servings. Number Of Ingredients 8 Steps:
In a Dutch oven, layer half of the meat, potatoes and onion. Sprinkle with half of the salt and pepper. Repeat layers. Dissolve bouillon in water; pour over all. Top with tomatoes. , Cover and cook over medium heat for 45-50 minutes or until potatoes are tender. Garnish with parsley if desired.
Time 1h50m Yield 6 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking pan. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix 1 can cream of mushroom soup, mushrooms, 3/4 cup milk, seasoned salt, and black pepper in a bowl; fold in potatoes. Spread half the potato mixture into the prepared baking pan; top with Cheddar cheese. Spoon 1/2 the ground beef over cheese layer. Top ground beef layer with remaining potato mixture; layer with remaining ground beef. Mix remaining 1 can cream of mushroom soup with 1/4 cup milk; pour mixture over ground beef layer. Bake in the preheated oven until casserole is bubbling, about 1 hour 20 minutes. Sprinkle French-fried onions over casserole; return to oven for 5 more minutes.
Time 1h10m Yield 4 serving(s) Number Of Ingredients 19 Steps:
Spray a baking dish with cooking spray. Preheat oven 375 degrees. Spray a large skillet with cooking spray and brown ground beef. Drain ground beef, if necessary. Add onions and celery to same skillet and cook until soft, adding rest of spice ingredients through pepper flakes. Stir well. But in a bowl and set to the side. In same skillet, melt butter (or use 1 tablespoon of leftover grease from browning ground beef). Add flour to butter, stirring for one minute over medium-high heat. Gradually add milk and cook till bubbly and thickened. Add cheese, nutmeg, salt, pepper, and chili powder continue to stir until melted. Spoon 1/4 cup of the ground beef mixture and spread evenly on bottom of a baking dish. Add 1 layer of potatoes. Alternate ground beef mixture, then potatoes until completely used. Pour cheese sauce over ground beef and potato mixture. Top with a pinch of paprika and grated cheese. Bake for 1 hour, or until potatoes and beef are bubbly and done.
Time 1h30m Yield 4-6 servings. Number Of Ingredients 5 Steps:
In a large bowl, combine all ingredients. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 1-1/4 to 1-1/2 hours or until potatoes are tender.
Time 1h50m Yield 6 serving(s) Number Of Ingredients 7 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.
Time 1h55m Yield 6 serving(s) Number Of Ingredients 11 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).
Time 1h5m Yield 10 servings. Number Of Ingredients 9 Steps:
In a Dutch oven, layer half each of the meat, potatoes and onion. Sprinkle with half each of the salt and pepper. Repeat layers. Dissolve bouillon in water; pour over all. Top with tomatoes. Cover and cook over medium heat until potatoes are tender, 45-50 minutes. If desired, garnish with parsley.
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Time 1h45m Yield 6 Number Of Ingredients 10 Steps:
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook beef, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Meanwhile, in 3-quart saucepan, melt butter over medium-low heat. Add onion; cook about 2 minutes, stirring occasionally, until tender. Stir in flour. Cook 1 to 2 minutes, stirring constantly, until bubbly; remove from heat. Stir in thyme. Stir milk into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in 2 cups of the cheese until melted. Spread half of the potatoes in baking dish. Top with beef; spread remaining potatoes over beef. Pour cheese sauce over potatoes. Cover with foil; bake 45 minutes. Sprinkle remaining 1 cup cheese over potatoes. Bake uncovered 15 to 20 minutes longer or until top is brown and bubbly and potatoes are tender. Let stand 5 minutes before serving.
