Southern Hamburger and Potato Casserole (easy recipe)

How are you today? Today we are cooking my famous

hamburger

and

potato

casserole

and it will be very good. I tell them we have a pound and a half of ground beef here. Turn the heat to medium. Let's add a little. good ground black pepper get a bunch now it's coming out good at least about a teaspoon for now a teaspoon for now and what I use is kosher salt go ahead and add about a teaspoon of that and we're done I'm going to mix it up and start browning it while it's browning, we're going to go ahead and cut this sweet onion now our meat is partially browned still a little pink and now is the time I'm going to have to hold on, you say.

I just cut mine like this, you can cut yours however you want, you can cut it into strips, cut it nice, cut it into big chunks, whatever the onion has in there, I'll just give it a good stir, go ahead and give it a Go to have a little seasoning, you can add whatever you want. I'm going to add it to this FloorMate Burger Seasoning. You can use a multi-rare steak seasoning, that would be nice or just use salt, pepper, garlic powder, that would be perfectly fine, whatever. Well, let it continue cooking. Our meat is ready.

The onions are turning translucent. We still have a little fat. I'm going to add two teaspoons of flour. First, I will stir, stir and cook. About two or three minutes just holding a star, three minutes have already passed. I changed the utensils to a wooden spoon and my fire was in the middle. I turned it down to medium-low now let's add. about a cup of milk, stir and let it cook for a minute until it thickens, bringing out the next ingredient, you all have to trust me on this because it will be a very fine cream of mushroom soup with roasted garlic, this is a ten. and half an ounce of whole can, we're going to add a star and I'm going to lower the heat too much.

At this point, we have one more ingredient. The final ingredient in this mix is ​​Lux pinto. beans with juice whole can of seasoned pork and everything goes in and we stir and we turn the heat up to medium-low we just want it to simmer just for a couple of minutes okay so it's been simmering for a few five minutes and it looks good there it looks great and it smells amazing guys now I'm going to turn off the heat and I'm going to set this aside now in this pot here I have six russet

potato

es that were medium to small in size and the we just cut them into slices about a quarter of an inch thick and we're going to pressure boil them.

Not all of them are perfect, but we don't want to boil them to a puree, we just want to boil them and tell them. They are a little firm, maybe a little tender on the edges, but still a little firm in the middle. Potatoes love salt too, so I put a good amount of salt on them, a few pinches, so they've been boiling for about five minutes and they're almost cooked, they're not quite tender but they're a little translucent on the edges a a little hard in the middle they still fall off the knife but the potatoes don't fall apart now we're going to turn off the heat and I'm I'll put them in a colander to strain the water and I'll run them through cold water to stop the cooking, so I put them through this strainer right here, I rinsed them with cold water and shook them as much as the water. as I can, the excess water from the potatoes or potatoes, potatoes or potatoes, so a 9 by 13 Pyrex and we're going to start covering these potatoes on the bottom, we're going to take half of them and we're going to put them in the bottom of the pan . let me get to it there, I don't remember if I said, but I buttered this Pyrex pan.

I'm going to add a thin layer of salt on top of these potatoes, just a thin layer, guys, those potatoes like salt, they love it, they love it. I love it I love it now here's our mixture it's been sitting a little bit let's pour half of this over this oh this is so heavy so heavy let's spread it out nice and like that, nice cheese guys and look, I grated my At home, this is about a pound or let's see, it's about a pound of cheese, so we're going to put about half of it on this layer.

Then now the rest of your potatoes probably put a little bit more on the bottom and then I did the top. but that's perfectly, perfectly fine. I'm going to bring them just a little bit. I'll put them there. I put them there just like that. Now the rest of our mixture goes on top. I'll tell you this right here. It will be the best potato and burger

casserole

you have ever had in your life. I guarantee you. I say my oven. I'm going to do this today at 375 degrees uncovered for probably about 30 minutes, we'll see it spreads really well. mm-hmm-hmm the rest is still the cheese and I forgot to say guys, if you overcook the potatoes, cook them a little longer and they become too soft, you know it'll be fine, just go ahead and roll.

It'll still be good, it'll still be very good, I'm telling you, so don't worry, let it rest, that cheese there, guys, look here what I left a little bite for the chef, hmm, give me that mixture. just put on a damn sandwich that's great look your oven is preheated 375 you'd probably go to 400 if you wanted you could probably use a little more cheese on top but let me stop talking let's put this in the oven. They took it out of the oven and it's very hot, the guys cook it for about 35 minutes and we'll let it cool for at least 15 minutes before we cut it because it's hotter than the fire, there's the plated product, guys, that you can eat. it's like that, but I like to add a little dollop of sour cream on top, remove it and a little bit of green onion and you can add whatever you want for years or eat it just fine either way, look at our beautiful, let's try this.

Y'all, I'm still a little hot, give it a chance, get some sour cream. I like sour cream, mmm, I guarantee the director will be the best

hamburger

potato casserole you've ever had, mmm, well, that's it for today's episode. guys, thanks for watching and I'll see you all next time, please subscribe and give me a thumbs up. Greetings.