Cold day casserole

I could call this “what I had on hand” casserole but that doesn’t seem to have the same ring to it.  Seeing how its -10 degrees here today, I wanted to bake something warm to in the oven.  The pictures do not do it justice! It’s like a sloppy joe loaded mashed potato explosion.

Ingredients:

1 pound ground beef

1 can cream of mushroom

1/3 cup bbq sauce (I used Sweet Baby Ray’s sweet and spicy)

Diced onions

Minced garlic

1 packet Idahoan butter homestyle mashed potatoes (large size)

½ stick of butter

1 block cream cheese

Shredded cheese

Bacon crumbles

Green onion

Preheat oven to 350 degrees.  Brown ground beef with some diced onion and a heaping scoop of minced garlic.  Drain and mix in cream of mushroom soup and bbq sauce. Salt and pepper to taste. Prepare potatoes as directed (basically mine was boil four cups of water). Whip potatoes with a fork.  Add butter and cream cheese to potatoes.

Spread meat mixture on the bottom of a greased 9x13 pan.  Then layer the potatoes over the top.  Sprinkle with bacon bits and shredded cheese. Bake at 350 for 25 minutes or until cheese is starting to brown.  Garnish with green onion and serve.  

Hamburger Potato Casserole

Ingredients:

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

1/4 cup chopped green onion

1 tsp. hot sauce

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. Add milk, soup, hot sauce, salt and pepper. Stir together with burger.  Layer half of the potatoes, soup mixture and cheese. Repeat with the rest of the potatoes, soup mixture and then the cheese. Sprinkle with green onions.  Cover with aluminum foil and bake for 1 to 1 1/2 hours or until the potatoes are tender.

Amish Country Casserole

Ingredients:

12-14 oz. box of your favorite pasta

1 tbsp. olive oil

1 large onion, chopped

1 tbsp. minced garlic

1 lb. lean ground beef

1 can tomato soup

1 can mushroom soup

1 cup milk

2 tsp Worcestershire sauce

Salt and pepper, to taste

1/2 tsp paprika

1/2 tsp dried parsley

1/2 cup shredded Colby jack cheese

Preheat the oven to 350 degrees. Spray a large oven dish with cooking spray.  Cook the pasta, in a large pot, per the instructions on the packet. Meanwhile, saute the onion and garlic in the olive oil until soft. Add the ground beef and cook until done.  As soon as the pasta is done - drain and return to the pot. Add the cooked meat, soups, Worcestershire, cheese and milk to the pasta. Stir and season to taste with salt & pepper. Transfer to the prepared oven dish. Sprinkle with paprika and parsley.  Bake 25 - 30 minutes. Sprinkle with parmesan cheese and serve. 

White Trash Casserole

I have to admit, the name of this recipe intrigued me.  It looked simple and included ingredients I had on hand so I decided to give it a shot last night.

Ingredients:

1 lb. ground beef

1 onion, chopped

1 tbsp. mince garlic

1 can condensed cream of mushroom soup

1 can corn, drained

Small brick of Velveeta, cut into cubes

Tater Tots

Salt and pepper to taste

Preheat oven to 350 degrees. Brown beef and onion together then drain. (The original recipe doesn’t call for minced garlic but I added it and was glad I did.)  Mix cream of mushroom with the ground beef.  Spread beef mixture in bottom of a casserole dish. Layer corn, Velveeta, and tater tots. Bake uncovered for 45 minutes to an hour, until tater tots are golden brown.

This made my house smell amazing while it was cooking.  It tasted great too. It was what I imagine a casserole would taste like if Hunters Dish and Tater Tot Casserole had a baby.  If you’re looking for an easy recipe to throw together on a cold night, add this to your collection.

Hunters dish casserole

Review by Lyndee

Ingredients:

6 medium baking potatoes (peeled and diced)

1 bag steamfresh corn

1 pound ground beef or turkey

1 can cream of mushroom soup

¾ cup milk

Salt & Pepper to taste

Boil peeled potatoes until they are easily pierced with a fork.  Meanwhile, brown your burger in a pan.  I cook mine with some chopped onions and minced garlic. Microwave corn according to directions on the bag.  You could also use a can of corn, drained.  Once done, drain the potatoes.  Add milk, cream of mushroom, burger and corn.  Stir together.  Salt and pepper to taste while the mixture heats on medium heat.  Once, heated through, serve warm. 

This is one of my favorite childhood recipes.  It’s cheap and easy to make, filling and very tasty.  My picky husband even liked it.  Feel free to add a slice of cheese or dash of hot sauce to your bowl of goodness if you want a little kick.  

NE Iowa Stroganoff

Review by Lyndee

1 lb ground beef

1 bag egg noodles

1 can cream of mushroom

1 cup skim milk

Velveeta

Onion

Boil egg noodles per package directions.  Brown ground beef with some sliced up onion.  Season with pepper and garlic powder.  Drain noodles when done and turn heat to medium.  Add the ground beef and remaining ingredients.  Stroganoff is done when cheese is melted and mixture is warmed through. 

My mom used to make this for us as kids and it’s one of my comfort food favorites on a cold day when you need something that is filling and delicious.  Super easy and cheap to make.  And it makes a pretty big batch so you can enjoy leftovers for lunch the next day!