Cheft Monika

Easy Cheesy Hamburger Potato Casserole 🍔🥔🧀

Prep Time: 15 minutes

Cook Time: 1 hour
Servings: 6
Calories per Serving: 400 kcal

Ingredients 🛒:

🍔 1 lb ground beef
🧅 1 small onion, diced
🥔 4 medium russet potatoes, thinly sliced
🥛 1 can (10.5 oz) cream of mushroom soup
🥛 1/2 cup milk
🧀 1 1/2 cups shredded cheddar cheese
🧂 1/2 tsp garlic powder
🧂 1/2 tsp paprika
🥄 Salt and pepper to taste
🌿 Fresh parsley, chopped (for garnish)

Directions 🍽️:

Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
Cook the beef: In a large skillet, brown the ground beef 🍔 over medium heat until no longer pink. Add the diced onion 🧅 and cook until softened. Season with garlic powder, paprika, salt, and pepper 🧂. Drain any excess fat.
Prepare the casserole: In a small bowl, mix the cream of mushroom soup 🥛 and milk 🥛 until smooth. Layer half of the sliced potatoes 🥔 in the bottom of the prepared baking dish, followed by half of the beef mixture. Pour half of the soup mixture over the top. Repeat the layers.
Top with cheese: Sprinkle shredded cheddar cheese 🧀 evenly over the top layer.
Bake: Cover with aluminum foil and bake for 1 hour, or until the potatoes are tender and the casserole is bubbly. Remove the foil during the last 10 minutes to allow the cheese to brown slightly.
Serve: Garnish with chopped parsley 🌿 and serve warm!

Notes:

For extra flavor, add a layer of sautéed mushrooms 🍄 or green beans for a veggie twist.
Leftovers reheat beautifully—perfect for an easy next-day meal! 😋

Ultimate Creamy Parmesan Italian Sausage Ditalini Soup 🧀🍲

Prep Time: 15 minutes

Cook Time: 30 minutes
Servings: 6
Calories: ~450 per serving

Ingredients:

For the Soup:

🌭 Italian sausage (mild or spicy): 1 lb, casings removed
🧅 Onion (chopped): 1 medium
🥕 Carrot (diced): 1 large
🧄 Garlic (minced): 3 cloves
🍅 Canned diced tomatoes: 1 can (14.5 oz)
🥣 Chicken broth: 6 cups
🧀 Grated Parmesan cheese: 1 cup
🥛 Heavy cream: 1 cup
🌿 Fresh spinach (roughly chopped): 2 cups
🌿 Italian seasoning: 1 tsp
🌶️ Crushed red pepper flakes: 1/2 tsp (optional)
🧂 Salt and pepper: To taste

For the Pasta:

🍝 Ditalini pasta: 1 cup (uncooked)

Directions:

Cook the sausage: In a large pot, brown the Italian sausage over medium heat, breaking it up as it cooks. Once browned, remove it from the pot and set aside.
Sauté the veggies: In the same pot, add chopped onion, carrot, and garlic. Cook until softened, about 5 minutes.
Add tomatoes & broth: Pour in the diced tomatoes, chicken broth, and bring it to a boil.
Cook the pasta: Stir in the ditalini pasta and Italian seasoning, cooking until pasta is al dente (about 10 minutes).
Make it creamy: Stir in the heavy cream, Parmesan cheese, spinach, and browned sausage. Simmer for 5 more minutes until the spinach wilts and the soup thickens.
Season & serve: Adjust salt, pepper, and red pepper flakes to taste. Ladle into bowls, top with extra Parmesan if desired, and enjoy! 😋

Notes:

For a lighter version, swap heavy cream with half-and-half.
Add more veggies like zucchini or celery for extra flavor!