Tuesday, December 15, 2009

Hamburger and Potato Casserole

1 lb ground chuck
1/4 teaspoon salt
3 large baked potatoes, peeled
1/2 lb sliced fresh mushrooms
1/4 cup butter
1/4-1/2 teaspoon garlic salt
1 cup sour cream
1/2 cup milk
1 (4 ounce) can corn (I prefer Green Giant Niblets)
1 (8 ounce) package mozzarella cheese
1 (8 ounce) package colby cheese
1Preheat oven to 350 degrees.
2Brown Ground Chuck and drain.
3Add salt and set aside.
4Thinly slice Baked Potatoes and spread in a 9x11 inch shallow baking pan (prefferably glass).
5Melt butter and Garlic Salt in a frying pan and add the Mushrooms.
6Saute Mushrooms for 5 minutes or until they're tender.
7In a small mixing bowl, mix Mushrooms, Sour Cream and Milk together and spread on top of Potatoes.
8Open and drain Canned Corn and sprinkle on top of Sour Cream mixture.
9Sprinkle Mozzarella Cheese on top of Corn.
10Sprinkle Groud Chuck on top of Mozzarella.
11Finish by sprinkling the Colby Cheese on top of Ground Chuck.
12Bake at 350 for 30 minutes or until cheese is brown on top.
13Variations: Omit the sauteed Mushrooms and substitute Mashed Potatoes for Baked Potatoes.

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