Scalloped Potato Cheesy Hamburger Bake Recipes

SCALLOPED POTATO CHEESY HAMBURGER BAKE

Steps:

• Start by following your boxed potatoes and get it mixed up in a 3-5 qt casserole dish. Then add your cups of frozen or canned mixed veggies, and mix them in fairly well. Pop it in the oven and bake it according to you scalloped potatoes bake time. While its baking cook up your hamburger, season it with the seasoning listed, drain and set aside. When the scalloped potatoes/veggies are done baking, pull the dish out and add in your hamburger meat. I mix it around pretty well. I top it with the cheese (add more if you would like) and I bake it for about 8 more mins. (until cheese is gooey on top) You can serve this with a dollop of sour cream on top if you choose.

THE BEST CHEESY SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a Dutch oven, melt butter over medium heat. Add onion, mustard, salt and pepper; cook until onion is tender, 6-8 minutes. Add garlic; cook until fragrant. Whisk in flour; continue whisking 3-5 minutes., Whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, until thickened slightly, 8-10 minutes. Gradually stir in 2 cups shredded cheddar cheese; stir in Monterey Jack cheese. Add potatoes and toss to coat. Simmer 10 minutes, stirring frequently., Transfer potato mixture to a greased 13x9-in. baking dish. Top with remaining cheddar cheese. Bake, uncovered, for 1 hour. Top with bread crumbs; return to oven until potatoes are tender, 10-15 minutes. Let stand 15 minutes before serving. If desired, sprinkle with chives.

CHEESY SCALLOPED POTATOES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish.
• Arrange sliced potatoes in the casserole dish; season with salt.
• Melt butter in a saucepan over medium heat. Stir in flour until a paste forms. Pour in milk gradually, stirring constantly, until a thick white sauce forms, about 5 minutes. Stir in cheese and remove from heat. Pour sauce over the potatoes.
• Bake in the preheated oven until potatoes are cooked through and tops are lightly browned, about 1 hour.

SCALLOPED POTATOES AND HAMBURGER

Steps:

• In a skillet, cook beef over medium heat until no longer pink; drain. In a greased 13-in. x 9-in. baking dish, layer half of the potatoes, onion and beef; sprinkle with salt and pepper. Repeat layers. In a bowl, combine the soup, milk and green pepper; mix well. Pour over top. Cover and bake at 350° for 45 minutes. Uncover; bake 15 minutes longer or until potatoes are tender.

CHEESY POTATO BEEF BAKE

Steps:

• In a large skillet over medium heat, cook beef until no longer pink; drain. Place in a greased 13x9-in. baking pan. Top with mushrooms. , In a small bowl, combine the potatoes and contents of sauce mix packets, water, milk, butter, salt, seasoned salt and pepper. Pour over beef and mushrooms. Cover and bake at 400° for 30 minutes or until heated through. , Sprinkle with cheese. Bake, uncovered, for 5 minutes longer or until cheese is melted. Let stand 10 minutes before serving.

HAMBURGER POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium skillet over medium heat, brown the ground beef; drain fat.
• In a medium mixing bowl, combine cream of mushroom soup, onion, milk, salt and pepper to taste.
• Alternately layer the potatoes, soup mixture and meat in a 11x7 inch (2 quart) baking dish. Bake in the preheated oven for 1 to 1 1/2 hours, or until potatoes are tender. Top with Cheddar cheese, and continue baking until cheese is melted.

HAMBURGER AND CHEESY SCALLOPED POTATOES, EASY, CHEAP, DELICIOUS

Steps:

• Slice potatoes in rounds (like potato chips), then boil about 15 min or until slightly tender.
• While potatoes boil, cook hamburger in skillet, and heat up soup (reason to heat soup is that its less lumpy when mixed).
• In 9x13 pan pour small amount of soup, then all of the potatoes and hamburger, top with remaining soup.
• Bake 15 min @ 375, top with shredded cheese, serve and enjoy!
• Very good with a side salad or french-style green beans.

KITTENCAL'S SCALLOPED POTATO AND GROUND BEEF CASSEROLE

Steps:

• In a skillet cook the ground beef with onion, bell pepper and chili flakes (if using) until no longer pink; drain fat over a colander.
• Return to pan and add in garlic, season salt and black pepper; cook stirring with a wooden spoon until the meat is lightly browned (I usually add in about 1-2 tablespoons bacon fat that I keep frozen in my freezer to the meat while browning for added flavor and it also helps to brown the meat) set aside.
• For the sauce; in a medium bowl mix together the undiluted soup with onion, milk, sour cream, Parmesan cheese, garlic powder, seasoned salt and black pepper to taste; mix well to combine.
• In a greased 13 x 9-inch baking dish or a large oval casserole dish, alternately layer the sliced potatoes on bottom of the baking dish, then soup mixture (I like to sprinkle grated cheddar cheese on top of the soup mixture) then the ground beef mixture on top.
• Since this is a large casserole I strongly suggest to place the baking dish on a jelly-roll sheet in case of any spills.
• Bake covered with foil for about 1 hour at 350 degrees F.
• Uncover and continue baking for another 20-30 minutes or until the potatoes are tender (baking time will vary depending on the thickness of your sliced potatoes).
• Remove from oven then sprinkle with grated cheddar cheese; return to oven for 4-5 minutes or until the cheese has melted.