Hamburger-Potato Casserole
The original recipe came from my sister-in-law Alicia (Gillaspie); I tweaked it a bit. Add a jar of sliced mushrooms! This serves 6 people.
Ingredients
1 pound lean ground beef
3 cloves garlic, crushed, then chopped
1 small onion, chopped
1 can cream of mushroom soup
1/2 cream of mushroom can of water
2 tablespoons bacon grease or oil
Salt and pepper to taste
1/4 teaspoon onion powder
2 to 2 1/2 cups of cheddar cheese, sliced or shredded
Preheat oven to 350F.
In a medium skillet fry ground beef over medium heat until it’s cooked all the way through.
Drain off the grease; put it in a medium sized bowl.
Rinse out the skillet, and use it to sauté the onions in the bacon grease until translucent and slightly brown. Add in the garlic and sauté for about a minute.
Remove from heat; stir in the ground beef, onion powder, soup and half can of water until combined. Add salt and pepper to your taste.
In a 9×13-inch dish sprayed with non-stick cooking spray, layer the potatoes, then ground beef mixture.
Top with the cheese. Cover and bake for one hour to an hour and 30 minutes, until potatoes are tender.