Would this recipe work with 2 cans of broccoli cheese soup instead?!
Delicious Scalloped Potato and Ground Beef Casserole Recipe #215414
This is one of my family's all time favorite casseroles, sliced potatoes in a delicious creamy sauce on the bottom then topped with a ground beef mixture, I don't bother to layer the potatoes and sauce I just mix them with the sauce in a large bowl then transfer to the baking dish then top with the ground beef mixture --- feel free to throw in some green beans, mushrooms, corn niblets to the ground beef mixture or whatever you wish, I also like sprinkle some grated cheddar cheese over the potato mixture before topping with the ground beef and then again after the casserole has been cooked, this casserole is very versatile and you don't have to worry about the exact amounts --- to save time you may cook the ground beef mixture a day ahead and refrigerate!.
by KITTENCAL
2 hours | 20 min prep
SERVES 8
* 1 lb ground beef (or use bulk Italian sausage meat, can increase to 1-1/2 pounds if desired)
* 1 onion, finely chopped
* 1 small green bell pepper, seeded and chopped (optional)
* 1-2 tablespoon fresh minced garlic (or to taste)
* 1/2 teaspoon dried chili pepper flakes (optional or adjust to taste)
* 1 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)
* 1/2 teaspoon fresh ground black pepper (or to taste)
* 6 large russet potatoes (peeled and sliced thinly, or use as many as desired)
SAUCE
* 2 (10 3/4 ounce) cans cream of chicken soup, undiluted (or use cream of mushroom soup)
* 1 small onion, chopped
* 3/4 cup milk
* 1/2 cup sour cream
* 1/4 cup grated parmesan cheese
* 1 teaspoon garlic powder
* 1 teaspoon seasoning salt
* black pepper (to taste)
* 2 cups grated cheddar cheese (or to taste)
1!. In a skillet cook the ground beef with onion, bell pepper and chili flakes (if using) until no longer pink; drain fat over a colinder!.
2!. Return to pan and add in garlic, season salt and black pepper; cook stirring with a wooden spoon until the meat is lightly browned (I usually add in about 1-2 tablespoons bacon fat that I keep frozen in my freezer to the meat while browning for added flavor and it also helps to brown the meat) set aside!.
3!. For the sauce; in a medium bowl mix together the undiluted soup with a small onion, milk, sour cream, Parmesan cheese, garlic powder, seasoned salt and black pepper to taste; mix well to combine!.
4!. In a greased 13 x 9-inch baking dish or a large oval casserole dish, alternately layer the sliced potatoes on bottom of the baking dish, then soup mixture (I like to sprinkle grated cheddar cheese on top of the soup mixture) then the ground beef mixture on top!.
5!. Since this is a large casserole I strongly suggest to place the baking dish on a jelly-roll sheet in case of any spills!.
6!. Bake covered with foil for about 1 hour at 350 degrees F!.
7!. Uncover and continue baking for another 20-30 minutes or until the potatoes are tender (baking time will vary depending on the thickness of your sliced potatoes)!.
8!. Remove from oven then sprinkle with grated cheddar cheese; return to oven for 4-5 minutes or until the cheese has melted!.
Www@FoodAQ@Com
This is one of my family's all time favorite casseroles, sliced potatoes in a delicious creamy sauce on the bottom then topped with a ground beef mixture, I don't bother to layer the potatoes and sauce I just mix them with the sauce in a large bowl then transfer to the baking dish then top with the ground beef mixture --- feel free to throw in some green beans, mushrooms, corn niblets to the ground beef mixture or whatever you wish, I also like sprinkle some grated cheddar cheese over the potato mixture before topping with the ground beef and then again after the casserole has been cooked, this casserole is very versatile and you don't have to worry about the exact amounts --- to save time you may cook the ground beef mixture a day ahead and refrigerate!.
by KITTENCAL
2 hours | 20 min prep
SERVES 8
* 1 lb ground beef (or use bulk Italian sausage meat, can increase to 1-1/2 pounds if desired)
* 1 onion, finely chopped
* 1 small green bell pepper, seeded and chopped (optional)
* 1-2 tablespoon fresh minced garlic (or to taste)
* 1/2 teaspoon dried chili pepper flakes (optional or adjust to taste)
* 1 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)
* 1/2 teaspoon fresh ground black pepper (or to taste)
* 6 large russet potatoes (peeled and sliced thinly, or use as many as desired)
SAUCE
* 2 (10 3/4 ounce) cans cream of chicken soup, undiluted (or use cream of mushroom soup)
* 1 small onion, chopped
* 3/4 cup milk
* 1/2 cup sour cream
* 1/4 cup grated parmesan cheese
* 1 teaspoon garlic powder
* 1 teaspoon seasoning salt
* black pepper (to taste)
* 2 cups grated cheddar cheese (or to taste)
1!. In a skillet cook the ground beef with onion, bell pepper and chili flakes (if using) until no longer pink; drain fat over a colinder!.
2!. Return to pan and add in garlic, season salt and black pepper; cook stirring with a wooden spoon until the meat is lightly browned (I usually add in about 1-2 tablespoons bacon fat that I keep frozen in my freezer to the meat while browning for added flavor and it also helps to brown the meat) set aside!.
3!. For the sauce; in a medium bowl mix together the undiluted soup with a small onion, milk, sour cream, Parmesan cheese, garlic powder, seasoned salt and black pepper to taste; mix well to combine!.
4!. In a greased 13 x 9-inch baking dish or a large oval casserole dish, alternately layer the sliced potatoes on bottom of the baking dish, then soup mixture (I like to sprinkle grated cheddar cheese on top of the soup mixture) then the ground beef mixture on top!.
5!. Since this is a large casserole I strongly suggest to place the baking dish on a jelly-roll sheet in case of any spills!.
6!. Bake covered with foil for about 1 hour at 350 degrees F!.
7!. Uncover and continue baking for another 20-30 minutes or until the potatoes are tender (baking time will vary depending on the thickness of your sliced potatoes)!.
8!. Remove from oven then sprinkle with grated cheddar cheese; return to oven for 4-5 minutes or until the cheese has melted!.
Www@FoodAQ@Com
Answers:
This recipe sounds delicious! I printed it out!. Thanks for sharing!.
Yes, the soup would work great!. I have found that I can change most soups around in recipes with great results!.
Enjoy!Www@FoodAQ@Com
Yes, the soup would work great!. I have found that I can change most soups around in recipes with great results!.
Enjoy!Www@FoodAQ@Com
i think it would be fine!. i often switch out one soup for snother!. thats the nice thing about condensed soups!. you might even discover that you like it better than the original!. my mom once made a tater tot casserol with one can of condensed tomato and one mushroom!. thats all she had, she added some taco seasoning and caled it texas tater tot casserole!. it was so good that i have tried many times to recreate!.Www@FoodAQ@Com
If you're using condensed broccoli cheese soup then you can just substitute it for the cream of chicken soup!. If it's not condensed soup, I'd leave out the milk and maybe some of the sour cream too so that the sauce isn't too thin!. You might want to change the spices a little to go better with the cheese soup!. Either way, it should taste great!Www@FoodAQ@Com
Endless combinations possible; any cream style soup will work:
Mushroom, Celery, Asparagus, Broccoli, Cheddar, etc!.
I layer potatoes, onions, mushrooms, then pour soup & milk over it!.
You could use Tuna or ground turkey instead of beef!.
I prefer this as a side-dish to my meat!.Www@FoodAQ@Com
Mushroom, Celery, Asparagus, Broccoli, Cheddar, etc!.
I layer potatoes, onions, mushrooms, then pour soup & milk over it!.
You could use Tuna or ground turkey instead of beef!.
I prefer this as a side-dish to my meat!.Www@FoodAQ@Com