What we made:
Cheeseburger and Fries Casserole (P. 112)
Makes 6 servings
1 1/2 pounds lean ground beef
3/4 cup chopped green sweet pepper (1 medium)
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
1 14.5-ounce can diced tomatoes, undrained
1 6-ounce can tomato paste
1 10.75-ounce can condensed cheddar cheese soup
1/2 cup light sour cream
4 cups frozen French-fried shoestring potatoes
1 teaspoon seasoned salt (optional)
Assorted toppers, such as ketchup, pickle slices, yellow mustard and/or chopped tomato (optional)*
1. Preheat oven to 350 degrees F. In a 12-inch skillet cook ground beef, sweet pepper, onion and garlic over medium-high heat until meat is brown and vegetables are tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in tomatoes and tomato paste. Bring to boiling; reduce heat. Simmer uncovered for 5 minutes.
2. Transfer mixture to an ungreased 2-quart rectangular baking dish. In a medium bowl stir together soup and sour cream; spread over meat mixture. Sprinkle with shoestring potatoes and, if desired, seasoned salt.
3. Bake, uncovered, for 40 to 45 minutes or until heated through and potatoes are golden. If desired, serve with assorted toppers.
Our assessment: Whether you need an easy dish for an office carry-in or just a quick and hearty meal for the family, this casserole is a crowd-pleaser that you can prepare ahead of time. Put all the ingredients together except the frozen French fries the night before and refrigerate, then add the fries right before you pop it in the oven. I took this casserole to work and it was devoured. Everyone loved it. Here's some of their comments:
“This is Hamburger Helper without the box!” — Mark Fisher, food and dining reporter
“I love how you’ve sneaked in all the vegetables! It’s really good!” —Meagan Pant, higher education reporter
“Kids are going to love it!” — Dave Larsen, business reporter
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