Hamburger Casserole

Ingredients:

• 1 lb. ground beef
• a few dashes of steak sauce
• 1 medium onion, chopped
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• 1 cup grated cheddar cheese
• 4 to 5 medium potatoes (red and gold work the best but white will work)
• 1 can cream of mushroom condensed soup

Directions:

Brown ground beef, onions, and steak sauce together, then drain. Put in bottom of 9 x 13 inch baking dish. Sprinkle cheese on top of meat. Slice potatoes thin and place on cheese, over lap. Add soup and 1 can of water together until mixed well. Pour over potatoes. Bake at degrees 375 degrees F until the potatoes are done and golden brown 50-60 minutes and a knife goes in with no problem. Let set for 10-15 minutes to let the potatoes reabsorbed the liquids.

Substitutions: Add some thin sliced onion to the layered potatoes. Also good with pre-cooked ham and shredded onion on the potatoes and Swiss cheese. Make sure to add some salt (season salt) and pepper to the potatoes. Add more than 1 cup of cheese and/or place 1/2 of potatoes on the bottom (spray the pan with cooking spray).

You can substitute a couple of parsnips for the potatoes and intermingle them. No one will ever know but they get sweeter than potatoes. You can add some chopped mushrooms to the meat or potatoes. If you have some vegetable stock use it instead of water.

Shredded chicken works. If you have cream of chicken soup, I like to use milk instead of water, but you could use chicken broth. Drain a can of corn and mix it with the hamburger after it is been degreased.

This worked well with left over shredded pot roast. I have made this with left over corned beef and cabbage chopped up and used it instead of the hamburger mixture. I cut the water in half. The cabbage will still give off a lot of liquid. I used Swiss cheese with 1/2 of the potatoes on the bottom. The cabbage juice gave the potatoes a nice flavor as did the corned beef.

Source: This is from my Grandmother. I have made some changes to it.

By scott E. from Chicago, IL