Name: Empty Wallet Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 5
Ingredients: Ground beef - 1 pound; Salt and pepper to taste - 1 pound; Ground cumin - 1 ½ teaspoons; Poultry seasoning - 2 teaspoons; Minced garlic - 2 teaspoons; Dried thyme - 2 teaspoons; Butter - 2 tablespoons; Onion, sliced into thin rings - 1 small; Sliced fresh mushrooms - 2 cups; Potatoes, thinly sliced - 3 large; Condensed cream of chicken soup - 1 (10.75 ounce) can; Saltine crackers, crushed - 20; Paprika, for garnish - 1 pinch

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Empty Wallet Casserole

1. Ground beef - 1 pound

2. Salt and pepper to taste - 1 pound

3. Ground cumin - 1 ½ teaspoons

4. Poultry seasoning - 2 teaspoons

5. Minced garlic - 2 teaspoons

6. Dried thyme - 2 teaspoons

7. Butter - 2 tablespoons

8. Onion, sliced into thin rings - 1 small

9. Sliced fresh mushrooms - 2 cups

10. Potatoes, thinly sliced - 3 large

11. Condensed cream of chicken soup - 1 (10.75 ounce) can

12. Saltine crackers, crushed - 20

13. Paprika, for garnish - 1 pinch

How to cook deliciously - Empty Wallet Casserole

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

Crumble the ground beef into a large skillet over medium heat. Season with salt, pepper, cumin, garlic, poultry seasoning, and thyme. Cook, stirring to crumble, until evenly browned. Drain, and transfer to a 9x13 inch baking dish, or large casserole dish.

3. Stage

Arrange 2 layers of sliced potato over the ground beef, seasoning each layer with salt and pepper. Melt butter in the skillet over medium heat, and saute the onions and mushrooms until tender. Spread over the top of the potatoes.

4. Stage

Stir just enough water into the soup to make it pourable, and spoon over the top of the casserole, making sure to spread out evenly. Scatter the cracker crumbs over the top, and sprinkle with paprika. Cover the dish with aluminum foil.

5. Stage

Bake for about 1 hour in the preheated oven, until the potatoes are soft. Remove the aluminum foil, and return to the oven to brown the top, about 10 minutes. Meredith Food Studios