I know casseroles aren’t a favorite for everyone, but I love them. They are easy to make, limit unnecessary dishes, they can be made ahead of time and are usually large enough to have leftovers for lunch another day. I have a friend who won’t eat any casseroles. He doesn’t like various foods touching each other. So, I guess I won’t invite him over for dinner tonight because this casserole has ground beef, tomato soup, veggies, mashed potatoes and cheese all mingled together in one dish.
This particular casserole is a version of a favorite dish of an ex-boyfriend. I got the recipe from his mother many years ago. He would probably eat this every night if it was offered to him. The relationship didn’t last, but the recipe lives on with some minor adjustments.
One thing you’ll learn about me is there aren’t many things that I won’t put cheese on. I. Love. Cheese. If I could figure out a way to incorporate cheese with my raisin bran in the morning, I would. This is one of those dishes that doesn’t really “need” cheese, but cheese and mashed potatoes go well together, so it seems obvious to include it.
If you like this dish, for a variation, try substituting the ground beef with shredded chicken. Swap the tomato soup with cream of mushroom and exchange the cheddar for Swiss. It’s just as easy to make and your family won’t be disappointed.
Hamburger Pie Casserole
This casserole is easy to make, but if you're pressed for time, you can use instant mashed potatoes and save some prep time.
- 1 lb ground beef
- 1 green bell pepper diced
- 1 small onion diced
- 3 cups corn
- 2 or 3 cloves garlic minced
- 6 medium potatoes diced
- 2 10 3/4 oz cans tomato soup
- 1/2 cup butter
- 1/2 cup milk
- 5 oz cheddar cheese shredded or sliced
- 2 tsp salt divided
- 1 tsp pepper divided
Peel, dice and rinse the potatoes. In a medium pot, cover with cold water and add 1 tsp salt. Cover with a lid and, over medium-high heat, bring to a boil. Reduce heat to medium and continue boiling for 15-20 minutes or until tender.
Preheat oven to 350 degrees.
In a large skillet, brown the ground beef over medium-high heat. Drain the fat. Add the diced bell pepper, diced onion, garlic, remaining salt and 1/2 tsp of pepper. Simmer, stirring occasionally until onion and bell pepper are tender. Approximately 10 minutes.
Add the corn and tomato soup. Continue simmering and stirring until thoroughly heated.
Thoroughly drain the liquid from the potatoes. Add the remaining salt and pepper. Add a cold stick of butter to the potatoes and replace the lid on the pot to allow the butter to melt. After the butter has melted, gradually add a little milk at a time. Depending on the density of the potatoes and the desired texture of the potatoes, you may not need the full 1/2 cup of milk or you may need a little more. Mash until no lumps are visible or use a hand mixer to whip the potatoes until they are light and fluffy.
Spoon the ground beef mixture into a casserole dish. Drop spoonfuls of mashed potatoes around the casserole and carefully spread the potatoes without pushing them down into the ground beef mixture. Once you have spread all the mashed potatoes, top the casserole with cheese and bake for approximately 10 minutes or until cheese is bubbly.
If you're making this casserole ahead of time, don't top with cheese until the casserole is almost done baking. You'll want to bake the casserole, covered with aluminum foil, for approximately 45 minutes. You can remove the foil and add the cheese during the last 10 minutes of baking.
What is your opinion on casseroles? Is a meal untouchable if the foods are touching? Let me know in the comments below.