Here is a fairly easy, but filling recipe for a chilly fall evening. You can follow it up with one of the yummy dessert recipes that we have shared.
Delicious Hamburger And Potato Casserole
1 lb. lean ground beef
3 cups thinly sliced potatoes (either peeled or with thin skins)
1/2 cup chopped onions
1 can Cream of Mushroom soup
3/4 cup milk
1 1/2 cups shredded cheese
Salt and Pepper to taste
Preheat oven to 350 degrees and lightly grease an 11 x 7 (2 quart) glass baking dish. In medium skillet, cook the onions and ground beef until done. Drain the grease. In a medium bowl, mix together the milk, soup, salt and pepper. Layer half of the potatoes, soup, cheese and then the hamburger meat. Repeat with the rest of the potatoes, soup, hamburger meat and then the cheese. Cover with aluminum foil and bake for 1 to 1 1/2 hours or until the potatoes are tender.
VARIATION: If you want to make this a little bit faster, boil your potatoes first, then make them into mashed potatoes and use them that way (real potatoes just taste better than instant potatoes) and mix the soup mixture with the meat instead of the potatoes. I also like to add a vegetable like corn or peas into the mix. At that point our family calls it “Shepherds Pie.” You only have to bake it for about 45 minutes, just until everything is hot and the cheese is melted, plus you only need to make one layer instead of two in a regular size cake pan (9X13).