If there is one thing I know a lot about it is the almighty casserole. Growing up, my mother would make casseroles at least three times a week. She loved the dang things! But guess what? So did my siblings and I. I think dad was fairly partial to the casserole allure, too. Anyway, casseroles have become a staple part of the dinners that I make for my family, too. Apparently, the apple doesn’t fall far from the tree.
This recipe came together as a last minute, I need to feed some people, but all the stores are closed kind of meal! I had some ground venison already thawing out, a few potatoes, some leftover soup that could act as a “gravy/sauce” in a casserole, some cheese….yup, it all sounded good, and I was ready to experiment! It was a tasty experiment!
This casserole is everything I love about a hearty supper. It’s got potatoes, cheese, and ground beef. Talk about a stick-to-your-ribs kind of meal! I am so excited to have stumbled upon this recipe over on the Making Memories With Your Kids blog.
Would you like the details on how to make this flavorful recipe? Pop on over to the next page for the ingredients and instructions. Enjoy!
Ingredients :
- 1 lb. lean ground beef
- 1 onion, chopped
- 1 teaspoon garlic powder or to taste
- 1 teaspoon smoked paprika
- 1 teaspoon rosemary (optional)
- Salt and pepper to taste
- 3 cups thinly sliced potatoes (about 5 potatoes)
- 1 1/2 cups cream of mushroom soup
- 1/2 cup beef stock
- 1/4 cup milk or cream
- 1 1/2 cups shredded cheese
Directions :
Preheat oven to 350° degrees F and lightly grease an 11 x 8 glass baking dish.
In medium frying pan, cook the onions and ground meat until done, add the seasonings (if you choose any), and some pepper. Drain the grease.
In a medium bowl, mix together the cream mushroom soup, beef stock, milk, salt and pepper.
Layer into the baking dish half of the potatoes, then pour some soup over them. Then sprinkle in half the meat, then the cheese. Repeat with the rest of the potatoes, soup, meat and then the cheese.
Cover with lightly greased (on it’s underside so the cheese doesn’t stick to it) aluminum foil and bake for 1 to 1 1/2 hours or until the potatoes are tender.
