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.

Grandma’s Cheeseburger Soup

 

One of my favorite Christmas traditions!! Straight from The Underbakke Family Cookbook! 

Ingredients:

1 lb. ground beef

1/4 C. flour

3/4 C. chopped onion

8 oz. velveeta cheese

3/4 C. shredded carrots

1 1/2 C. milk

3/4 C. diced celery

1 tsp. basil

3 Tbsp. butter or oil

1/4 C. sour cream

3 C. chicken broth

Salt and pepper

4 C. diced potatoes

In a 5-quart pot, brown ground beef; drain and set aside. Saute onions, carrots, celery and basil in same pan, about 5 minutes. Stir in flour and add broth, potatoes and ground beef. Cover, reduce heat and simmer until potatoes are tender; about 15 minutes. Add cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream. Serve.

Potato bites

Review by Audra:

Ingredients:

Potatoes, sliced

Bacon bits

Green onions, chopped

Shredded cheese

Cut potato into fairly thick slices. Place on baking sheet, brushing each side with butter.  Cook at 350 for 30-40 min, until crisp. Sprinkle with cheese, green onions and bacon bits. Continue baking until cheese is melted. Salt & pepper to taste.  Can be eaten plain, with sour cream or ranch.  

Can you say yum? Easy to make, easy on the tastebuds and the kids loved them.

Leftover Totally Taters

Review by Lyndee:

Ingredients:

4 baked potatoes (sliced into pieces)

2 tbsp chopped onions (I used green)

2 tbsp minced garlic

6 strips cooked bacon pieces

Pepper

Salt

Optional:

Shredded cheese

Sour cream

We had leftover baked potatoes from the day before so I decided to make them into something fun for dinner the next night.  Heat a little olive oil in a pan on the stove.  Add the onions and garlic.  Cook for a few minutes.  Add the diced potatoes and bacon.  Salt & pepper to taste.  Once cooked through serve warm.  Garnish with shredded cheese and sour cream if you want.  They have such great flavor you don’t need anything but we had fun making potato “nachos” supreme.  This was simple to make and the kids loved them.  

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.  

Loaded Potato & Buffalo Chicken Casserole

ThisReview by Lyndee:

2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes

8-10 medium potatoes, cut into 1/2-inch cubes  (I leave the skin on)

1/3 cup olive oil 

1 1/2 tsp. salt

1 TBS. freshly ground pepper

1 TBS. paprika 

2 TBS. garlic powder 

6 TBS. hot sauce

Topping:

2 c. Fiesta Blend Cheese or a mix of Cheddar & Monterey Jack

1 c. crumbled bacon 

1 c diced green onion

Preheat oven to 500F (This is NOT a typo, 500F is correct!)  In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder & hot sauce.  Add the cubed potatoes and stir to coat.  Carefully scoop the potatoes into a cooking spray coated 9 x 13 inch baking dish, leaving behind as much of the olive oil/hot sauce mix as possible.  Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy & browned on the outside.  While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat.  Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400F.  

Top the cooked potatoes with the raw marinated chicken.  In a bowl mix together the cheese, bacon & green onion and top the raw chicken with the cheese mix.  Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly delicious.  Serve with extra hot sauce and/or ranch dressing.

I topped mine with some sour cream and chives party mix.  It was really good.  It takes a while to make this but it’s definitely worth it.  

The original recipe for this was taken from 

http://cooklisacook.blogspot.com/2012/03/loaded-potato-buffalo-chicken-casserole.html