by Sherelle Christensen, meat and potato casserole 2

Summer months can often be overwhelming for a farming family. It seems like there aren’t enough hours in the day to finish everything that needs to be done, and still have a little time to enjoy summer activities with the kids. We often resort to crock pot meals and casseroles to feed a hungry and tired family at the end of a long day. This recipe is one of our favorites because we usually have all of the ingredients on hand, and it fills everyone up without too much effort.

Meat & Potato Casserole

  • 3-4 medium potatoes, scrubbed and chopped into small pieces
  • 2 Tbs. melted butter or olive oil
  • Salt, pepper, seasoning salt and garlic salt

Preheat oven to 400 degrees. Scrub and chop potatoes into bite-sized pieces. Place in a large glass baking dish and toss with butter and seasonings. Place in oven and bake for about 20 minutes, stirring potatoes about every five minutes. Meanwhile, start working on the other portions of the casserole.

  • 1 1/2 lbs. hamburger
  • 1 onion, chopped
  • 1 clove of garlic, minced
  • Salt and pepper
  • 2 cups corn (frozen or fresh)

Cook hamburger and add onion and garlic. Add corn and warm throughout. When potatoes are finished cooking, evenly spoon hamburger and corn mixture over the top.

  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 1/2 cup milk
  • 3 Tbs. dry onion soup mix
  • 1 1/2 cups shredded cheddar cheese

Combine soup ingredients in a mixing bowl and stir until smooth. Spread evenly over top of hamburger/corn mixture. Sprinkle the top of casserole with cheese and return to oven for about 30 minutes. Enjoy!