Thursday, February 20, 2014
Hamburger Stroganoff Potato Casserole
This is a recipe is very kid friendly, and adults like it too! Be sure to slice your potatoes very thin.
1 pound lean ground beef
3 cups peeled and thinly sliced potatoes
1 can condensed cream of mushroom soup
1 can condensed golden mushroom soup
1/2 cup chopped onion
2 cloves garlic diced
3/4 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon mustard powder
salt to taste
freshly ground pepper, to taste
1 cup shredded Cheddar cheese(optional)
1 bag frozen veggie (Your Choice-Sometimes I add a small package of frozen veggies that the kids like to this.)
How I make it:
Preheat oven to 350 degrees F (175 degrees C).
In a medium skillet over medium heat, brown the ground beef and garlic; drain fat.
In a medium mixing bowl, combine cans of soups, onion, milk, salt and pepper to taste.
Alternately layer the potatoes, soup mixture and meat in a 11x7 inch (2 quart) baking dish. Bake in the preheated oven for 1 to 1 1/2 hours, or until potatoes are tender.
Top with Cheddar cheese, and continue baking until cheese is melted.
Amount Per Serving Calories: @403