This Cheeseburger Casserole is everything you love about a Cheeseburger, but in casserole form. If you bake the potatoes earlier in the week and slice them up when ready so assemble, this goes together in a flash. My recipe uses homemade Cream of Chicken soup, but if you want to make things easier on yourself, feel free to use a can of condensed soup. . . . Cheeseburger Casserole . . Preheat oven to 350F. Bake three large potatoes and then let them cool. In a large skillet, cook 2lb of ground beef, with 1 chopped onion, 3 cloves chopped garlic and 2 cups of chopped mushrooms. Season with 1 tsp salt, 1/2 tsp pepper, 1 tsp garlic powder, 1 tsp smoked paprika and 1 tsp oregano. Cool until no pink remains in meat and then drain off any excess grease. Add the homemade cream of chicken soup (recipe below) or if you prefer, you can use a can of condensed soup, 2 tbls Worcestershire and 2 tbls of spicy brown mustard. Stir to combine. Grease a 9x13” baking dish. Slice the potatoes and layer them on the bottom of the dish until covered (you may not use all the potatoes) Sprinkle with 1 1/2 cup of shredded cheddar cheese. Spread the beef mixture evenly on top of potatoes and sprinkle with 1 1/2 cup more shredded cheese. Bake for 40-45 minutes or until bubbly and melty. Homemade Cream of Chicken Soup: 3 tbls salted butter
3 tbls all-purpose flour
1/2 cup chicken broth
1/2 cup milk (whatever type you use)
1/2 tsp garlic powder 1/4 tsp salt
1/4 tsp black pepper In a small sauce pan, melt butter and add the flour to the pan, and whisk together to make a roux. Cook the roux for a few minutes to cook the raw flour taste out of it. Add the broth and milk, and whisk together to smooth out the lumps. Stir in garlic powder, salt and pepper. Bring to a simmer and continue cooking until mixture thickens, about 3 minutes. Remove from heat and use as you would a regular can of condensed soup . . . . #cheeseburger #cheeseburgercasserole #casserolerecipe #groundbeefrecipes #simpledinners #heartydinners