There's something I love about the cream of mushroom soup and ground beef combo. Much to my son's delight, I forgot the fresh mushrooms, but about 1-2 cups of fresh mushrooms added when you add the onions, would push this yummy dish over the top. Still, without it, it was pretty darned good. If you have a big enough skillet, add about 1/2 cup more green beans too. That was the only complaint here, more green beans, please! :)
But enough chit-chat, on to the recipe!
- 1 pound ground beef
- 3 cups peeled and thin sliced potatoes (about 4 regular-sized potatoes)
- 1 can drained cut green beans
- 1 (14.75 oz) "35% more" cream of mushroom soup
- 1 cup shredded, good quality Monterrey & Colby Jack cheese
- 1 heaping tablespoon sour cream
- 1 teaspoon dried oregano (total, maybe)
- 1/2 teaspoon worchestershire sauce
- kosher salt
- garlic powder
Give a liberal sprinkle of kosher salt, pepper and garlic powder.
When the meat is getting a good brown, stir, and toss in the onions. Give the onions a small sprinkle of salt and pepper too, and a slight dusting of dried oregano.
You don't want them too thin, but just a step above paper thin, so they don't take all day to cook.
Push potatoes and meat mixture toward the sides of the pan a little, sort of like you might be making a pie crust with the mixture..
Add the drained green beans, a sprinkle of salt and pepper, spread the beans out a bit,
Add the mushroom soup (UNconstituted) and spread gently with a spatula, over the beans and potato mixture.
Add the sour cream and worchestershire, then gently mix around without disturbing the potato, meat and green beans too much.
Stick into a 350 degree oven for about 20 minutes, until hot and potatoes are fork tender, but not mush.
Top with cheese!
Put back into the oven about 10 minutes, or until cheese is melted and hot.
Let stand for 10-15 minutes (if you can! lol) and dig in!!
Some may like to sprinkle hot sauce on it!