CREAMY HAMBURGER POTATO CASSEROLE RECIPE | ALLRECIPES
A good family casserole with ingredients I usually have on hand.
Provided by Theresa
Categories Vegetable Casserole
Total Time 1 hours 50 minutes
Prep Time 20 minutes
Cook Time 1 hours 30 minutes
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking pan.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Mix 1 can cream of mushroom soup, mushrooms, 3/4 cup milk, seasoned salt, and black pepper in a bowl; fold in potatoes.
- Spread half the potato mixture into the prepared baking pan; top with Cheddar cheese. Spoon 1/2 the ground beef over cheese layer. Top ground beef layer with remaining potato mixture; layer with remaining ground beef.
- Mix remaining 1 can cream of mushroom soup with 1/4 cup milk; pour mixture over ground beef layer.
- Bake in the preheated oven until casserole is bubbling, about 1 hour 20 minutes. Sprinkle French-fried onions over casserole; return to oven for 5 more minutes.
Nutrition Facts : Calories 573.5 calories, CarbohydrateContent 43 g, CholesterolContent 58.8 mg, FatContent 34.6 g, FiberContent 4.1 g, ProteinContent 22 g, SaturatedFatContent 12 g, SodiumContent 1417.4 mg, SugarContent 5.7 g
CHEF JOHN'S CREAMY MUSHROOM SOUP RECIPE | ALLRECIPES
This is one of my favorite soups of all time. It is so easy. The secret to this deep, rich soup is a long slow caramelization, the key to unlocking the mushroom's magic. This is just pure essence of mushroom.
Provided by Chef John
Categories Cream of Mushroom Soup
Total Time 1 hours 35 minutes
Prep Time 15 minutes
Cook Time 1 hours 20 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
- Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
- Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
- Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.
Nutrition Facts : Calories 272.2 calories, CarbohydrateContent 12.2 g, CholesterolContent 78 mg, FatContent 23.3 g, FiberContent 2.3 g, ProteinContent 6.9 g, SaturatedFatContent 14.1 g, SodiumContent 666.6 mg, SugarContent 4.8 g
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