I love comfort food, and in the winter months it’s especially satisfying to eat a meal that feels like a warm hug at the end of a cold day. As corny as that sounds, it’s true! Here’s an easy casserole that I used to make when we were first married (when I could cook little else) and just brought back into our meal rotation. It’s delicious and creamy and the kids love it too!
- - 1 lb lean ground beef
- - 3 cups thinly sliced potatoes
- - 1 can cream of mushroom soup
- - ¾ cup of milk (or fill mushroom soup can ¾ full)
- - ½ cup sliced celery
- - ½ pkg onion soup mix
- - pepper, to taste
- - 1 cup shredded cheddar or marble cheese
- Preheat oven to 350 degrees.
- Fry ground beef until browned, drain any fat.
- Combine mushroom soup, milk, celery, onion soup mix and pepper.
- Alternately layer the potatoes, ground beef and soup mixture in a baking dish.
- Cover with tin foil and bake for 1 hour or until potatoes are tender.
- Top with cheese and put back in oven, uncovered, for an additional 5 minutes.
Layer starting with potatoes at the bottom, then the ground beef, then liquid mixture and repeat!
It may not look pretty, but it’s a delicious comforting casserole that also makes a great leftover lunch the next day, if you can manage to save any! If you like more sauce, add a second can of mushroom soup with about 1/2 can milk to the recipe.