Hobo Hot Dish Friday Favorite Hopkins Homeschool Hotdish recipes

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1 tsp garlic powder. 1/2 cup beef broth. ½ cup beef broth. 1 pound Russet potatoes (about 3 medium), peeled and cubed. 1 pound Russet potatoes (about 3 medium), peeled and cubed. 2 ribs of celery, diced. 2 ribs of celery, diced. 3 carrots, peeled and sliced. 3 carrots, peeled and sliced.

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Slice potatoes and layer on top of the ground beef. Sprinkle the grated cheese on top of the potatoes. Add cans of soup, milk, and Worcestershire Sauce to a large mixing bowl. Whisk until smooth. Spoon soup mixture over the top of the cheese layer, smoothing it out evenly.

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Preheat your oven to 375°F. Grease a 9×13-inch casserole dish and set aside. In a large skillet, cook the ground beef over medium heat until browned and cooked through, breaking it up as it cooks. Add the diced onion, green bell pepper, and minced garlic to the skillet with the ground beef.

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Instructions. Preheat oven to 350°F. Add the ground beef to a lightly greased cast iron skillet (10"). Break up and move around to be evenly layered. Season with salt and pepper. Peel and slice potatoes and layer on top of the ground beef. Sprinkle the grated cheese on top of the potatoes.

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directions. Preheat oven to 350°F. Pat ground beef into 8x8 pan and sprinkle with salt and pepper. If using, slice onion on top of beef. Slice potatoes onto onion layer, salt and pepper. Layer with cheese slices. Mix soup and milk together and spread over cheese.

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Heat a pan over medium high heat. Add in the onions and ground beef and break it up*. Brown for about 5 minutes. Drain any excess grease. Stir in half of the parsley, garlic powder, thyme, salt and pepper. Add to the slow cooker. Toss in broth, potatoes, celery, carrots, bell pepper and other half of seasonings.

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Brown for about 5 minutes. If there is excess grease drain it off. Add in the salt, pepper, onion powder, garlic powder and chili powder. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. Dump in the carrots, potatoes and finally the soup. Don't stir.

Hobo Hot Dish Friday Favorite Hopkins Homeschool Easy casserole

1 pound ground beef. 1 teaspoon salt. ½ teaspoon pepper. ½ cup onion,chopped. 1/2 cup celery,chopped. 1 cup carrots,sliced thinly. 2 pounds potatoes, (3 cups) , peeled,sliced thinly. 1 can (10 ounces)cream of chicken soup. 1 cup water.

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How To Make hobo casserole. Preheat oven to 350°F. Pat ground beef into 8x8 pan and sprinkle with salt and pepper. If using, slice onion on top of beef. Slice potatoes onto onion layer, salt and pepper. Layer with cheese slices. Mix soup and milk together and spread over cheese. Cover with aluminum foil and bake for 1 to 1 1/2 hours or until.

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First, preheat your oven to 350˚ F. Spray the bottom of a 7" x 11" casserole dish or baking pan. Brown the ground beef in a large skillet over medium high heat. Drain the ground beef and pour it into the baking pan. Chop a small onion until you have at least 1/2 cup of chopped onion. Sprinkle that over the top of beef.

Hobo Hot Dish Friday Favorite Hopkins Homeschool Hotdish recipes

Preheat the oven to 350 degrees Fahrenheit. In an 8×8 casserole dish, layer the ground beef, onion, potatoes, and cheese. Sprinkle it with salt and pepper. In a small mixing bowl, combine the cream of mushroom soup and milk. Then, pour it over the cheesy meat and potato layers.

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Step 5: In a medium mixing bowl add both cream soups, the Worcestershire sauce, milk and Creole seasoning. Mix with a whisk. Step 6: Spoon over the top of the cheese layer, evenly. Step 7: Cover with aluminum foil and bake in the oven for 90 minutes. Step 8: Remove from the oven and sprinkle the fried onions on top. Broil to give a slight brown-ness (about 2-3 minutes).

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Cook the beef, onions and garlic in a large skillet until the beef is no longer pink. Drain well. Season with salt and pepper. Place a layer of potatoes over the bottom of a 9x13 inch pan, then add half of the beef. Combine the mushroom and chicken soup together and mix in the milk and evaporated milk with a whisk.

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Bring the mixture to a simmer and cook for 5-10 minutes, or until heated through. Pour the mixture into a 9x13 inch baking dish. Arrange the tater tots on top of the mixture. Bake the casserole for 30 minutes. Sprinkle the shredded cheddar cheese over the top of the tater tots and return the casserole to the oven.

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Preheat the oven to 350 °F. In a bowl, mix together the beef (1 pound), 1 teaspoon salt, 1/2 teaspoon black pepper, garlic powder (1/2 teaspoon), onion powder (1/2 teaspoon), chili powder (1/2 teaspoon), and brown sugar (1/2 teaspoon) until the spices are evenly incorporated. Form beef mixture into 4 equal-sized patties.

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Don't stir. Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let the pot sit for 5 minutes and then move the valve to venting. Remove the lid. Serve: Stir in the Worcestershire sauce. Scoop onto plates and serve.