My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, November 10, 2010

Way Too Easy Casserole

There is absolutely no way to mess this casserole up, except by adding twice the cheese. In this case more is not better. Too much melted cheese may act as an insulator, just like the insulation in your attic to keep the hot air out of your Florida home. I wish. The cheese when it melts, will spread out like insulation on top of the potatoes and keep the heat of the oven away from your casserole. Got it!

We are only talking about 4 ingredients here and the rest is my rambling on about nothing.

Way Too Easy Casserole
4-6 adult servings unless one is my nephew and he can eat half
print recipe

1 and 1/2 pounds lean ground meat (you can use hamburger, pork, chicken, turkey, lean sausage, or venison - any ground meat will do--or you can use any leftover meat cut up in bite-size pieces. I used leftover meatloaf once. OMG!)

2 cans (12-ounces) condensed cream of almost anything soup or a combination (I usually use cream of celery, mushroom, cream of chicken, or cream of onion - I'm not sure about cream of asparagus, but that might be good)

1-pound packaged frozen or refrigerated potatoes of some kind.(Tater Tots, potatoes O'Brien, hash brown, or shredded. You get the idea)

1 cup shredded cheese (Do Not Double) (I use cheddar, Pepper Jack, Monterrey Jack, or mix a few.

Suggestion: You can put in a thin layer of chopped onion, or a thin layer of vegetables cut in small pieces. Just don't add too many things or the potatoes and cheese on top with burn before the inside gets done.

Put the ground meat in the bottom of the pan, spreading it out as evenly as possible. Press down with your impeccably clean hands, or use the back of a spatula. Make sure you use lean meat because the fat does not drain out.

Spoon 2 cans of cream-of-whatever soup on top of the meat. Using a spatula, spread the soup over the meat evenly.

Put the frozen/refrigerated potatoes on top of the soup in a single-layer. Spread them evenly.

Sprinkle on the cheese of choice to top the potatoes.

DO NOT COVER the casserole with anything. Just throw it in the preheated 400 degree oven and bake it for 35 to 40 minutes, or until the potatoes on top are browned and crispy. Using a glass pan may make it bake a little faster.

No additional seasoning is suggested. However you might like to sprinkle a little Worcestershire sauce.

A green salad and rolls and you are done in less time than it took to read this mess.

Get creative and use up those leftovers.


  1. Sounds great, Beverly. Our grocery store has cream of whatever soups on sale for .59 this week and I plan to stock up. This would be a good recipe to use them up. Thank you, hon! :)

  2. With all the good lean ground meat available I think this would be good. It sure would be easy.

  3. That sounds easy and oh so tasty, will have to put on my to try list. Thanks grace

  4. Sounds great and thanks for the warning about the cheese. I have a husband that thinks you can never have enough cheese! LOL. I forgot to mention in my last comment I LOVE the picture at the top of your blog. I love donkeys, they are so neat. We went to a sale awhile back where they sold a very large donkey, my husband grabbed my hand (to keep it from shooting up during the bidding..hehe) and then the donkey started to bray. I was delighted and my husband said "hell no" but if you ask me I bet we have a donkey someday. Maybe a mini one, I love them. :)


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