Hamburger Casserole - 100 Year Old Recipe - (Re-Dux) - The Hillbilly Kitchen

howdy folks and welcome to the hillbilly kitchen today we're making an old-fashioned hamburger casserole okay the basic ingredients for this casserole are a pound of ground beef and you can substitute chicken or something else turkey even if you wanted something other than beef in your recipe a cup of chopped onions and about four cups of diced potatoes you can use any potato you want and salt and pepper to taste now this is a very very basic recipe the only other thing that you have to have in this is about a cup of liquid you can use plain water if you would like I'm going to add a little bit extra to mine I just like a little something extra added to it it is good though playing with just these ingredients and a cup of water or a cup of milk which ever you prefer I'm going to add a cup of chopped peppers to mine just green bell peppers and a cup of milk not a cup of water and I have about a teaspoon of cornstarch here now what that's going to do is it's going to thicken the bass in my casserole the starch from the potatoes will thicken it some but I like my I'm just a little bit thicker than what the potatoes make it and I'm going to add some provolone cheese to mine I'm just using slices you can use any kind of cheese you like or no cheese at all if you get a cheddar cheese it will kind of give it a Mexican food flavor you can even add some hot peppers to it or some taco seasoning or some other kind of hot pepper and that will give it like a Mexican food flavor you can just do leave out the peppers and do American cheese kids love it that way literally the add-ins are limitless but I'm going to show you some tricks to cook this and get it done really fast if you want to or to be able to do a little bit of cooking and then just throw it in the oven and forget about it for about an hour and depending on the weather and how much time you've got you're going to want to make it in different ways so let's take some of this over to the stove and start okay we're going to brown our ground beef and our onions and our peppers on about medium heat so just go ahead and dump that in the pan there all at once okay if you have an oven-safe pan this is a one pot meal because you can brown your ground beef and your vegetables in this pan and then put it right in the oven a cast iron skillet works great for this if you've got cast-iron skillets just start it in a cast-iron skillet and then pop it in the oven this one with a metal handle it's a porcelain coated nonstick pan but it is oven safe it up to 500 degrees I think so this pan here will go straight in the oven and there's no mess to clean up it's just all in the one paint pan okay the salt the pepper is just a taste so you do however much you like I like quite a bit of salt and quite a bit of pepper and I'm going to season it a little bit again when I add my potatoes then I'm using ground round in this which is 85/15 it's pretty lean and I like the leaner meats bar stuff like casseroles and meatloaf and things like that because you don't have to drain the fat if you don't want to and in this casserole you're not going to want to drain the fat because the fat is actually what seasons it now if you're using a really fatty ground beef like the 70/30 stuff you may want to drain some of the grease off of it after your meat starts to cook so that you're finished casserole is not too greasy don't drain all of it and don't wait until your peppers and onions are completely cooked just drain it because you'll lose all your flavor from your peppers in your onion stew and in fact if you were using something like a 70/30 ground beef you might want to even start cooking it and get your meat about halfway cooked and then drain it then add your papers and your onions and finish cooking it okay as you're cooking your meat and your vegetables you do want to stir it and bust your meat up really good you really can't get it to find if you like really big chunks in it though I suppose you could not bust it up quite as much but I think it's better if the chunks of meat or bust it up really small maybe you come about the consistency that you would do in sloppy joes or something even and a lot of casserole recipes puff or sliced potatoes you can slice your potatoes and put in here if you want to but the diced potatoes that's a trick that I learned from aunt dot I talked about her in another video if you dice the potatoes they get done a little bit quicker and the flavors blend together better than the sliced potatoes do and it's also a little easier to eat it because you're not dealing with the little pieces of meat and the big slices of potato if you put cheese on the top of it you know the cheese kind of goes down in the casserole a little bit and you get the flavor rounding it more than if you have two sliced potatoes that really can't be penetrated by the cheese but it all just sits on top okay now you can keep cooking this until your meat gets really really brown but if you're in a hurry like those weeknights when you run the kids everywhere they've done after-school activities and then you've took them to youth group at church and you're getting home late and you're trying to get it done quick as soon as your meat gets pretty grey where it's busted apart and not sticking together anymore go ahead and dump your potatoes in there and start cooking them now if you're not in a hurry at this point you can mix this up add your liquid top it with your cheese and put it in your oven if you put it in the oven at this point though with the potatoes raw you're gonna have to bake it for about an hour now right now it is hot outside and I really don't want to have my oven on for an hour even though it's Miller September we're in a heatwave and it's been like 95 every day so if you put the potatoes in it now and you start cooking them on top of the stove you can cook them on top of the stove for about 10 or 15 minutes then add it to the oven and only cook it for about 15 more minutes until your cheese gets brown and that cuts your total cooking time in half and your your house doesn't heat up because you've had the oven on for an hour and a half so if you want to start your taters on top of so there's mix them in a little bit you might want to add a little more salt and pepper at this point now when we have this for dinner if we have it this time of year when tomatoes and cucumbers are still in season or we're making it you know in a spring or something we'll just have some cucumbers and tomatoes with it chunked up sometimes we'll have a salad with it you could do fruit with it just whatever is in season and I said the pepper isn't really necessary if it's the middle of winter and you're going to make this or if you just don't have a pepper because in the middle of winter a bell pepper and the Norfolk storm cost you $3 for a pepper and you don't want to add that pepper because you don't have any in the freezer or you want to make it and you just don't have to have a pepper you haven't been out the grocery store you don't have to have a pepper it is an add on okay now to start picking the potatoes on top of this go or cook them on top of the stove like I said at this point we can dump in our milk and top it with our cheese and put it in the oven and it would take about an hour but if you want to save yourself 30 minutes put the lid on your pan and let those potatoes sit on top of the stove and cook for about 15 minutes and they'll get soft and then all you have to do is put in the evident brownie okay our potatoes are about soft so I'm going to show you how the rest of this casserole together now you can see in here that it's almost completely covered with liquid and in this pan I may not be it look like ad my whole cup of milk usually I can usually I don't have that much liquid but where I started cooking it on top of the stove is a lid on it but it's retained a lot of the moisture so you might not get this whole cup in here if we don't think it's okay you just want to make sure everything is covered yep I'm gonna stop right there I don't want the boil over in my oven now once you get your vegetables all covered with your liquid and like I said you don't have to add that cornstarch in there if you do add the cornstarch so add it to the milk or your water before you dump it in the casserole and give it another little stir and then if you want cheese go ahead and top it with cheese and like I said you can use slices you can use shredded cheese or you can use no cheese you can use any flavor you like I'm using this provolone because it kind of gives it a flavor like cheesesteak and I really like that flavor and whatever kind of cheese you usually just lay it all over the top and coat the top really well with it and you can add as much cheese as you want to I'm probably adding about 4 ounces of cheese Brett's not crazy about cheese he likes a little bit but not a lot in his food if it was up to me I put about a pound of cheese in it Matt I'm not the only one eating it so I'm gonna put about 4 ounces or so long here and that will give it a nice flavor even 4 ounces is enough to give it a really nice flavor and it's gonna Brown really nice on top and make it 3 and all you do at this point is put it in a 350-degree oven if you cook the potatoes on the stove seriously about 15 minutes if you added everything and didn't start your potatoes on top of the stove you just dump them in there and dump it in your milk and stuff top it with your cheese it's going to take 45 minutes to an hour depending on how big your potatoes are and in about 15 minutes that's what you have and you can if you don't have an oven-safe pan like an iron skillet or one of the porcelain coated ones with the metal handle you can dump it in a casserole dish you don't have to make it in the pan that you fry your hamburger and stuff in but why not make it in a pan that you fry your hamburger and stuff in I mean less mess is best this hamburger casserole is a really easy in one pot dish and you can make it start to finish in about 45 minutes on a school night or a work night when you don't have much time or you can stick it in the oven and bake it kind of slow on cold winter day it smells wonderful and the smell absolutely fills the whole house and all you need to go with it is maybe a slice of bread and some kind of fresh vegetable or fruit if I said just the cucumbers and tomatoes and what we usually have with it sometimes we'll do a little salad but give this a try and make it your own thing you know add whatever flavor cheese you like or whatever vegetables you like you could add carrots to it peas corn whatever you want really you can put in here I just kind of wanted to give you the basic ingredients and the basic casserole because a lot of people in commented and said everybody positive these complicated recipes they have to have a million ingredients for you can never cook supper with the recipes this is a recipe that you can make great because you can put whatever you want but we really do appreciate you joining us in Willy kitchens appreciate all the comments like some shares if you haven't already subscribe to our Channel please subscribe before you leave and we'll see y'all next time remember until then it's to put God first [Music] [Music]

Channel: The Hillbilly Kitchen - Down Home Country Cooking

Views: 1,438,907

Rating: 4.9238997 out of 5

Keywords: the hillbilly kitchen, bret and becky, hamburger casserole, ground beef casserole, potato casserole, hamburger recipe, hamburger potato casserole, potato recipe, ground beef recipe, one pot dish, 1 pot dish, one pot meal, 1 pot meal, cast iron cooking, casserole recipe, baking, cooking, how to make a casserole, world's best casserole, iron skillet recipe, skillet casserole, 100 year old recipe

Id: ViwdslMYf4w

Length: 15min 15sec (915 seconds)

Published: Sun Oct 20 2019