Hamburger Cheese and Potato Casserole
Recipe: #7224
November 21, 2011
Categories: Casseroles, Ground Beef, Cheese, Potatoes, Sunday Dinner, Oven Bake, Gluten-Free, No Eggs, Cobblers/Tarts, Beef Dinner, Ground Beef Dinner, more
"This was an experiment I did when thinking of a Shepherd's Pie type dish, it turned out delicious, but it's very rich."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (463.2 g)
- Calories 762.7
- Total Fat - 40.9 g
- Saturated Fat - 21.8 g
- Cholesterol - 145.6 mg
- Sodium - 1263.5 mg
- Total Carbohydrate - 49.6 g
- Dietary Fiber - 8.2 g
- Sugars - 5.2 g
- Protein - 48.9 g
- Calcium - 815.3 mg
- Iron - 3.9 mg
- Vitamin C - 21.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees.
Step 2
Brown Ground Chuck and drain. Add salt and set aside.
Step 3
Thinly slice Baked Potatoes and spread in a 9x11 inch shallow baking pan (preferably glass).
Step 4
Melt butter and garlic salt in a frying pan and add the mushrooms. Saute mushrooms for 5 minutes or until they're tender.
Step 5
In a small mixing bowl, mix mushrooms, sour cream and milk together and spread on top of Potatoes. Open and drain canned corn and sprinkle on top of sour cream mixture. Sprinkle mozzarella cheese on top of corn. Sprinkle ground chuck on top of mozzarella.
Step 6
Finish by sprinkling the Colby Cheese on top of Ground Chuck. Bake covered at 350 for 30 minutes or until cheese is brown on top. Variations: Omit the sauteed Mushrooms and substitute Mashed Potatoes.
Tips
No special items needed.
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