fbpx

A Hamburger Casserole Recipe So Good!

Print Friendly, PDF & Email

One of my favorite dishes is a good old hamburger.  That is, just a patty with a bun.  No vegetables, nothing else, just the flavor of the patty showing through.

Now, every once in a while, I add a slice of cheese (or maybe a combination of three like Munster, American and Provolone… don’t knock until you try it! Unfortunately, I don’t have a grill.  We just bought a house and we haven’t been able to buy a grill yet (but it’s on my Christmas list, for those who wonder).

But, I discovered that I don’t need a grill to make a classic hamburger.  I can do it in a casserole!  Yes, you absolutely can too.

It’s just as delicious and if you really want the hamburger style, cut a piece out and put it in a hamburger bun.  It won’t disappoint you.  It’s juicy, with cheese (if you want it) and whatever you want in a hamburger.

Five Guys Burgers and Fries has nothing in it!  So the next time you’re buried in the snow or don’t have a grill like me, try this.  Your craving will be satisfied and your mess will be much smaller.

Photo and recipe courtesy of Eating on a Dime.

Quick Tip: Cut up hamburger buns and serve them hot next to this dish for a complete experience.

To make this recipe, you will need the following ingredients:

Ingredients

5 small potatoes

2 lbs. ground beef, browned

2 cans of Campbell’s cream of mushroom soup

1 1/2 cups McArthur milk

1 1/2 cups of Kraft shredded cheese (we used a mixture of colby jack, but cheddar would also be fine)

Instructions

Preheat the oven to 350 degrees.

Brown your ground beef and set it aside.

Peel and slice the potatoes and set them aside. We use this easy-to-cut mandolin to cut our potatoes quickly.

In a bowl, mix the cream of mushroom soup, milk, salt and pepper to taste. Mix well. Set aside.

Spray a 9×13 baking dish with non-stick spray.

Lay the potatoes, beef, soup and cheese in layers in the dish. Repeat the operation. Cover with remaining cheese.

Cover with aluminum foil and bake for 1 hour.

Remove foil and cook for another 30 minutes until potatoes are fork tender.

Let stand for 10 minutes, then cut and serve.

Tip: You can easily prepare this dish ahead of time and put it in the oven when you’re ready to eat!

Thanks again to Eating on a Dime for this amazing recipe.

Add Comment

Get more stuff like this
in your inbox

Get our best recipes and tips in your inbox.

Thank you for subscribing.

Something went wrong.