Cheeseburger and Fries Casserole

Tips & Tricks:

• 🔪 Skip steps with knife if you completed the prep ideas!
• ❌ If you can't find gluten or dairy free condensed cream of chicken soup, here is a recipe to make it yourself.

Ingredients:

• 2 small russet potatoes
• 1 lb of ground beef (or turkey, chicken, or pork)
• 1 small yellow onion
• 8 oz cremini mushrooms or similar
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 (10.5 oz) can of condensed cream of chicken soup or DIY for GF or DF options
• 2 tbsp Worcestershire
• 2 tbsp of your favorite mustard
• 1 cup of shredded cheddar cheese (or other favorite)

Directions:

1. 🔪Veg Prep
1. Small dice the onion.
2. Thinly slice the mushrooms.
2. Boil Potatoes in a Pot or Pressure Cooker
1. Scrub the potatoes.
2. Peal potatoes if you prefer, but I like to keep the skins on for a more “rustic fries" feel.
1. Boil
1. Bring a pot of salted water to a boil.
2. Add the potatoes to the boiling water and lower the heat if needed so the water stay at a good simmer.
3. Boil until the potatoes are easily pierced with a knife, about 25-30 minutes.
3. Or
1. Pressure Cook
1. Place potatoes in a pressure cooker on a trivet.
2. Pour 1 cup of water into the pot.
3. Close the lid and the pressure seal.
4. Cook on high pressure for 10 minutes.
5. Let it fully natural release pressure, about 15 minutes.
3. Saute Time
1. While the potatoes are cooking, in a large skillet over medium-high heat, add 1 tbsp of oil.
2. Add the onions and the mushrooms and saute until both are soft, about 5-7 minutes. Be sure to adjust the heat so they don't burn.
3. Add the ground meat to the sautéed veg.
4. Season with 1 tsp salt, 1/2 tsp pepper, 1 tsp garlic powder, 1 tsp smoked paprika, and 1 tsp oregano.
5. Cook, breaking up the meat and stirring occasionally, until no pink remains in meat.
6. Drain off any excess grease.
7. Add about 1/2 a can of condensed cream of chicken soup (about 3/4 cup), 2 tbsp Worcestershire, and 2 tbsp of mustard.
8. Stir to combine.
4. Time to Bake
1. Pre-heat an oven to 350 degrees with the shelf set in the middle of the oven.
2. Grease an 8x8” baking dish, or similar size.
3. Slice the potatoes into 1/2 inch rounds.
4. Layer them on the bottom of the dish until the pan is covered by the potatoes (you might not use all of the potatoes).
5. Sprinkle with 1/2 cup of shredded cheese.
6. Spread the meat mixture evenly on top of the cheese.
7. Sprinkle the top with the remaining cheese.
8. Bake for 40-45 minutes or until bubbly and melty.

Reheat Options

1. Reheat in a 350 degree oven covered with tin foil for about 30 minutes, or until completely warmed through.
2. Or serve your desired amount onto a microwave safe plate, cover with a damp paper towel (to hold in moisture and avoid a mess), and microwave for 2-3 minutes.