Simple Hamburger Casserole
I made this on Jan 22, 2006 for Michelle. She gave this two thumbs up (thats like 5 stars). So we will be having this again. And it really does go together fairly quickly
I made this on Jan 22, 2006 for Michelle. She gave this two thumbs up (thats like 5 stars). So we will be having this again. And it really does go together fairly quickly
- Carbohydrate 17.34419 g
- Cholesterol 233.42713875 mg
- Fat 80.3527125 g
- Fiber 2.9990999776125 g
- Protein 53.981056256 g
- Saturated Fat 34.01251892485 g
- Serving Size 1 1 Serving (462g)
- Sodium 1638.18206895 mg
- Sugar 14.3450900223875 g
- Trans Fat 19.2949914845 g
- Calories 1015 calories
Step-by-step
- Mix the soup, milk, and soup mix in a small bowl. Set aside.
- Brown the ground beef, and drain.
- In a casserole dish; layer the ground beef, mushrooms, green beans and tater tots. Pour the soup mix over the top. Sprinkle with cheese and cover with aluminum foil.
- Bake at 325 for approx 1 1/2 hours.
Golden, crisp potato cylinders crown a bubbling expanse of rich cheddar and savory beef, yielding a contrast between crunchy toppings and tender interior layers. Constructing this dish relies entirely on moisture control, making the browning phase paramount. When browning the ground beef in a skillet, drain the rendered fat thoroughly before assembly. Excess grease will prevent the condensed soups and milk from binding into a cohesive sauce, resulting in a watery bottom layer instead of a thick, clinging binder. Swapping frozen green beans for fresh trimmed pods introduces a brighter vegetal snap, though fresh vegetables require blanching for three minutes beforehand to ensure proper softening during the bake.
Managing the Long Bake at Low Heat
Baking at 325 degrees Fahrenheit for 90 minutes requires a tightly sealed aluminum foil cover to trap steam, allowing the frozen tater tots and green beans to cook completely without scorching the cheese on top. Remove the foil during the final fifteen minutes of the cooking time if extra crispness on the potato crust is desired.
- If the sauce appears separated after baking, let the casserole rest for ten minutes at room temperature to allow the starches to reabsorb excess moisture.
- Ensure the sharp cheddar is freshly shredded rather than pre-bagged; anti-caking agents in packaged cheese hinder smooth melting into the soup base.
- Store leftovers in an airtight glass container in the refrigerator for up to three days.
