Below, is a picture of this casserole from the side so that you can see how the layers end up after it’s baked. The only thing missing is the steam and the flavor…
This recipe can easily be halved for a smaller family.
Way back when I was invited to my boyfriend’s home for the very first time, my future mother-in-law made this for supper– it was made using raw and sliced potatoes (like for scalloped potatoes). Since they take longer to bake because the slices stick together, my daughter Paula started making this casserole with ‘hash brown potatoes’ and I like her idea! That’s the way I’ve written up this recipe.
Grease 9×13-inch casserole dish with shortening, or spray well.
1. Dump a 2 lb. bag of frozen shredded or grated hash brown potatoes that has been ‘thawed’ into the casserole dish (season with salt and pepper as you go).
2. Next, pour a large (28-oz.) can of Pork ‘n Beans (with its liquid) evenly over the potato layer.
3. Spread 1-2# very lean hamburger over that layer– the hamburger can be used raw if lean, otherwise first brown it and drain fat off). (I’ve made this with only 1#, and it works, too.)
4. 1/4 cup minced onion sprinkled over the meat layer (optional)
5. Mix until smooth, 1 large can tomato soup (26 oz.) and 1 cup of water; pour this evenly over the top hamburger/onion layer. (I like to take a spatula and go around the edges of the pan so that the liquid has a place to seep into when it’s hot and bubbly– I go around the inside edges of the dish lightly so that I don’t scrape the non-stick spray off the sides of the dish.)
Bake in 325-350 degree panggangan for about 90 minutes or until bottom layer of potatoes are soft/done. Source Recipe: http://milkmaidrecipebox.blogspot.com