Our temperatures have finally dropped some and nice during the day and we are having cool evenings. The weather has been perfect! Only downfall... the pollen levels are so high. So, I am not feeling so hot, to put it nicely. This achy body did not want to get up and make anything for supper, but the littles seem to get hungry and need to be fed.
Hamburger Potato Casserole
1 lb. ground beef
2 to 4 potatoes (depending on how thin slice) uncooked
3/4 C. diced onion
1 clove garlic, minced
1 Tbsp. dried parsley
1 tsp. garlic salt
1 tsp. onion powder
A few pinches of pepper
1 can cream of mushroom soup (gluten free)
1 C. shredded cheese
Preheat oven to 375 degrees. Brown the meat in a skillet. Add the onions and the seasonings. While the ground beef is cooking, slice the potatoes. Spray the casserole dish, and then line the bottom with the sliced potatoes. When the meat is almost brown, add in the fresh garlic. Add in the can of cream of mushroom soup. Mix well. Put half of the soup mixture over the first layer of potato slices. Then add another layer of potatoes. Then scoop the remaining amount of the mixture on top of those potatoes. Cover the dish with foil. Bake about 45 minutes to an hour, or until potatoes are cooked through. When potatoes are fork tender, remove foil and sprinkle the cheese on top and cook again until the cheese is melted.
2 to 4 potatoes (depending on how thin slice) uncooked
3/4 C. diced onion
1 clove garlic, minced
1 Tbsp. dried parsley
1 tsp. garlic salt
1 tsp. onion powder
A few pinches of pepper
1 can cream of mushroom soup (gluten free)
1 C. shredded cheese
Preheat oven to 375 degrees. Brown the meat in a skillet. Add the onions and the seasonings. While the ground beef is cooking, slice the potatoes. Spray the casserole dish, and then line the bottom with the sliced potatoes. When the meat is almost brown, add in the fresh garlic. Add in the can of cream of mushroom soup. Mix well. Put half of the soup mixture over the first layer of potato slices. Then add another layer of potatoes. Then scoop the remaining amount of the mixture on top of those potatoes. Cover the dish with foil. Bake about 45 minutes to an hour, or until potatoes are cooked through. When potatoes are fork tender, remove foil and sprinkle the cheese on top and cook again until the cheese is melted.
Original recipe: PureLifeandtheloveoffood
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