"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Creamy Hamburger Potato Casserole Recipe

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This recipe for Creamy Hamburger Potato Casserole, by , is from Sharleen's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sharleen Mosiondz


4 cups Potatoes, thinly sliced, par boiled

1 lb. Lean Ground Beef

2-10.75oz. cans Condensed Cream of Mushroom Soup, divided
1 cup Mushrooms, sliced or 2-10oz. cans Sliced Mushrooms, drained
1 cup Milk, divided
tsp Seasoned Salt
Ground Black Pepper, to taste
cup Cheddar Cheese, shredded

cup French-Fried Onions

Preheat oven to 350F. (175C). Grease a 7x11 baking dish.
Peel and slice the potatoes, boil a large pot of water and add the sliced potatoes, boil until potatoes are just starting to soften, about 5 min. Drain potatoes and douse in cold water to halt the cooking. Set aside.
Heat a large skillet over medium heat. Cook and stir the beef until browned and crumbly, about 5-7 min., drain and discard grease.
Mix 1 can of mushroom soup, mushrooms, cup milk, seasoned salt, and black pepper in a large bowl, fold in the potatoes.
Spread half of the mushroom mixture in the baking dish, and top with the cheddar cheese, and spoon the ground beef over the cheese. Top the ground beef layer with the remaining potato mixture, then add the remaining ground beef.
Mix the other can of mushroom soup with remaining cup of milk and pour over the top of the ground beef layer.
Bake in a preheated oven until casserole is bubbling, about 1 hour 20 minutes. Sprinkle the French Fried onions over the casserole, return to oven for 5 more minutes.




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