Hamburger Potato Pork ‘N Beans Casserole (With Picture)

Posted on

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:

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *