How y’all doing today? Today, we’re cooking my famous hamburger and potato casserole and it’s gonna be mighty fine

I tell you right here we have one and a half pounds of ground chug.

Why You’ll Love This

I guarantee you now I have to be the best
Potato and hamburger casserole you ever ate.

Ingredients

• 1 1/2 pounds of ground chug
• Cracked black pepper (at least about a teaspoon for now)
• Kosher salt (about a teaspoon)
• 1 sweet onion
• Gourmet burger seasoning (or salt pepper garlic powder)
• 2 teaspoons of flour
• About 1 cup of milk
• 10 1/2 ounce can Cream of mushroom with roasted garlic (whole can)
• Can of Pinto beans with seasoned pork (whole can, juice and all)
• 6 Russ at potatoes (medium to small size)
• Salt (a good amount for potatoes, a few good pinches)
• Butter (for pan)
• About 1 pound of cheese
• Sour cream (for serving)
• Green onion (for serving)

Instructions

1. Turn the heat on to about medium.
2. Barad some good old cracked black pepper.
3. Add in about a teaspoon of kosher salt.
4. Give it a mix and start browning it.
5. While that’s browning, cut up this sweet onion.
6. When our meat is partially brown, still a little pink, add the onion.
7. Dice yours up is heavy light.
8. You can dice it in strips.
9. Dice it up fine.
10. Dice it up big.
11. Give it a good old stir.
12. Give it a little bit of seasoning.
13. Add gourmet burger seasoning, or whatever you like.
14. Let that continue to cook.
15. Once the meat is done and the onions are getting translucent, add in two teaspoons of flour.
16. Give that a stir.
17. Stir that around and cook it for about two to three minutes.
18. Keep a stir on it.
19. Switch utensils to a wooden spoon.
20. Turn the heat down to medium low.
21. Add in about a cup of milk.
22. Give that a stir and just let that cook for a minute until it thickens up.
23. Add the whole 10 and a half ounce can of Cream of mushroom with roasted garlic.
24. Give that a stir.
25. Turn my heat down pretty much to low at this point.
26. Add the whole can of Pinto beans with seasoned pork, juice and all.
27. Stir.
28. Turn our heat up about medium low.
29. Let that simmer just for a couple minutes.
30. Cut the heat off and sit this to the side.
31. Take six Russ at potatoes, about medium to small size.
32. Slice them about a quarter of an inch or so thick.
33. Power boil these.
34. Boil them until they’re a little bit firm, maybe a little tender around the edges that’s still a little firm in the middle.
35. Add a good amount of salt, a few good pinches, in our water for the potatoes.
36. After about five minutes of boiling, they’re pretty much done.
37. Turn the heat off.
38. Put them in a strainer to strain the water.
39. Run them under cold water to stop the cooking.
40. Shake off as much of the excess water off the potatoes as you can.
41. Butter a nine by 13 pie racks pan.
42. Take half of the potatoes and put it into the bottom of the pan.
43. Add a thin layer of salt over top of these potatoes.
44. Pour half of the mixture over this.
45. Spread it out nice and even.
46. Put about half of the cheese over this layer.
47. Add the rest of our potatoes.
48. Layer them on there.
49. Add the rest of our mixture going on top.
50. Bake at 375 degrees today.
51. Bake uncovered for probably about 30 minutes.
52. Spread it out real good.
53. Put the rest of the cheese on.
54. Get that rest that cheese on there.
55. Get this into oven.
56. Cooked for about 35 minutes.
57. Let that cool down for at least 15 minutes before returning to it.

Cooking Tips

I forgot to say guys if you do overcook your potatoes
Cook them a little bit too long. They get a little too mushy. You know it’ll be fine. Just go ahead and roll with it.
Still be good. It’ll still be mighty fine. So don’t worry about it.

Serving Suggestions

You can eat it like that, but I like to add a little dollop of sour cream on top and some green onion.
You add whatever you want to use or eat it just plain.
Good either way.

Well, that’s it for today’s episode. All right guys, thanks for watching and I’ll see y’all next time.