One of my favorite meals is a good old fashioned hamburger. That is, just a patty with a bun. No veggies, nothing else, just the flavor of the patty shining through.
Now, every so often, I might throw in a slice of cheese (or maybe a combination of three like Munster, American and Provolone…don’t knock it til you try it!), but by and large, I like my hamburgers simple. Now, unfortunately, I don’t own a grill. We just bought a house and haven’t been able to buy a grill yet (but it’s on my Christmas list, for those wondering).
But, I have found that I do not need a grill to make a classic hamburger. I can make it in a casserole dish! Yep, you absolutely can, too.
It is just as delicious and if you really want the hamburger style, cut a piece out and put it in a burger bun. This will not disappoint. It is juicy, cheesy (if you want it to be) and everything you would want in a burger.
Five Guys Burgers and Fries ain’t got nothing on this dish! So next time you are snowed in or maybe you just do not have a grill like me, try this. Your craving will be satisfied and your mess will be much smaller.
Photo and recipe courtesy of Eating on a Dime.
Quick Tip: Slice up burger buns and serve them warm on the side of this dish for the complete experience.
This recipe is sure to be loved by your family and friends alike. You can also count on your kids to truly enjoy it as it is kid friendly and likely going to be a new favorite of theirs. You will be getting them to eat meat and they will not even complain because it tastes so good! Check out what my friends over at Eating on a Dime had to say about this one,
She is so right. This is the best beef casserole recipe you will ever find, whether it is a home recipe or something you ate at a restaurant. And the kids? Yeah, yours will devour this too, I promise!
5 small potatoes
2 lbs of ground beef, browned
2 cans of Campbell’s cream of mushroom soup
1 1/2 cups of McArthur milk
1 1/2 cups of Kraft shredded cheese (we used a colby jack mix, but cheddar would be great too)
Preheat oven to 350 degrees.
Brown your ground beef and set aside
Peel and slice potatoes and set aside. We use this easy mandolin slicer to cut our potatoes quickly.
In a mixing bowl, combine cream of mushroom soup, milk, salt and pepper to taste. Mix well. Set aside.
Spray a 9×13 baking dish with non stick spray.
Layer in the pan, potatoes, beef, soup, and cheese. Then repeat. Top with remaining cheese.
Cover with foil and bake for 1 hour
Remover foil and bake another 30 minutes until potatoes are fork tender.
Allow it to sit for 10 minutes, then cut and serve.
Quick Tip: You can easily prepare this ahead of time and just pop it in the oven when you are ready to eat!
Thanks again to Eating on a Dime for this amazing recipe.