Recipe: Cheeseburger Casserole

Notes:
Another recipe where substitutions should be totally fine. I cannot eat “cream of x” soup so yogurt gets uses when this is being made to eat at home. Since “cream of x” soup is easier and cheaper that gets uses for work pot luck events. Your final product will also depend on the quality of ingredients used. (Obviously, but it seemed worth noting?) You can also mix this up ahead of time and bake it later.
Ingredients:
16oz ground beef or bison
32oz frozen hash browns (shredded or diced)
12oz*** grated cheese (I use good cheddar)
1 can cream of celery**
1 medium onion*
1-2 bell peppers* (mix green and red/yellow/orange)
2 stalks celery*
8oz*** bacon*
bacon grease*
*add more or less as you like or leave out completely
**500g tub of full fat greek yogurt can be substituted; it is different, but doesn’t have the stuff that is in the cream of soup
***I add cheese and bacon until it looks right to me. Use your best judgement.
Spices:
kosher salt
pepper
garlic granules
Instructions:
  • Slice bacon in 1/4” slivers (I place it in the freezer for 30 or so before slicing it so it’s firm and easier to slice)
  • Place bacon in cold skillet and cook on medium stirring frequently until bacon is cooked, but not quite crisp, drain and set aside, save the bacon grease
  • Chop vegetables into 1/2 inch (ish) pieces and set aside
  • Brown beef with plenty of salt, ground black pepper, and garlic granules, adding a few spoonfuls of bacon grease is completely optional but it adds richness
  • As soon as no more pink is showing on meat add veggies and cook for a few minutes (not looking to make the veggies completely soft just jumpstarting the cooking process and getting the meat juice and bacon grease on them)
  • Set Oven to 350 Degrees
  • In a large bowl add the hash browns, cream of celery, more black pepper, cheese, bacon, and the meat + veggie mixture and mix thoroughly
  • Place in a 9×13 casserole (be sure to spray it with non-stick spray or grease it with butter) and bake until center is bubbly (45 minutes to 1.5 hours depending on how hot/cold the entire mixture is when it goes into the oven)

Author: Histamine Queen

Nerd, wife, knitter, writer, cat mom, and comic book reader w/masters of science in Applied Sociology. I have histamine intolerance, lots of food allergies and sensitivities - including gluten. And I have multiple sclerosis fibromyalgia, asthma, drug allergies, and migraines. Basically, I have a collection of invisible chronic health problems. I don't just survive these things, but sometimes I do hate them because I see doctors so often that keeping healthy and staying full time employed is currently impossible.