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Crockpot Chicken and Dumplings

Crockpot Chicken and Dumplings

by Maria

Crockpot Chicken and Dumplings is a cozy, hearty dish that’s perfect for busy weeknights or lazy weekends. Tender chicken, fluffy dumplings, and a creamy, flavorful broth come together in this slow-cooker version of the classic comfort food. Let your crockpot do the work for a delicious meal the whole family will love.

Ingredients

  • 1 ½ lbs boneless, skinless chicken breasts
  • 1 medium onion, diced
  • 2 medium carrots, sliced
  • 2 celery stalks, sliced
  • 1 (10.5 oz) can cream of chicken soup
  • 4 cups chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp dried thyme
  • ½ tsp black pepper, or to taste
  • 1 (16 oz) can refrigerated biscuit dough, cut into small pieces
  • 1 cup frozen peas

Directions

  1. Prepare the Base: Add the chicken breasts, onion, carrots, celery, cream of chicken soup, chicken broth, garlic powder, onion powder, thyme, and black pepper to your crockpot. Stir to combine.
  2. Cook the Chicken: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and fully cooked.
  3. Shred the Chicken: Remove the chicken breasts, shred them using two forks, and return them to the crockpot.
  4. Add the Biscuit Dough: Stir the frozen peas into the crockpot, then place the cut biscuit dough pieces on top of the mixture.
  5. Cook the Dumplings: Cover and cook on high for an additional 1–1.5 hours, or until the biscuit dough is cooked through and fluffy.
  6. Serve: Give everything a gentle stir and serve hot. Enjoy with a sprinkle of fresh parsley if desired.

Notes

  • Substitutions: Replace chicken breasts with boneless, skinless thighs for a richer flavor.
  • Thicker Broth: If you prefer a thicker consistency, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the crockpot 20 minutes before adding the biscuit dough.
  • Vegetable Additions: Add extra veggies like green beans, mushrooms, or corn for more variety.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
  • Homemade Dumplings: For a from-scratch version, replace the biscuit dough with homemade dumpling dough.

Crockpot Chicken and Dumplings is a fuss-free way to enjoy a classic, satisfying meal. This recipe is a must-try for anyone who loves warm, comforting dinners with minimal effort!

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Old Fashioned Goulash

Old Fashioned Goulash

by Maria

Old Fashioned Goulash is a timeless family favorite, combining tender ground beef, elbow macaroni, and a rich tomato-based sauce. This simple, hearty dish is perfect for feeding a crowd or enjoying as leftovers. It’s a nostalgic recipe that’s easy to make and sure to please everyone at the table.

Ingredients

  • 1 lb ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups beef broth
  • 1 (15 oz) can tomato sauce
  • 1 (14.5 oz) can diced tomatoes
  • 1 cup elbow macaroni
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • ½ tsp paprika
  • ½ tsp salt, or to taste
  • ½ tsp black pepper, or to taste
  • 1 cup shredded cheddar cheese (optional, for topping)

Directions

  1. Cook the Beef: Heat a large skillet or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat.
  2. Sauté the Aromatics: Add the diced onion and garlic to the skillet with the beef. Cook for 5 minutes, stirring occasionally, until softened.
  3. Add the Liquids: Stir in the beef broth, tomato sauce, and diced tomatoes. Bring the mixture to a gentle boil.
  4. Season and Add Pasta: Stir in the basil, oregano, paprika, salt, and black pepper. Add the elbow macaroni and mix well.
  5. Simmer: Reduce the heat to low, cover, and let the goulash simmer for 15–20 minutes, stirring occasionally, until the pasta is tender and the flavors are well combined.
  6. Optional Cheese Topping: If desired, sprinkle shredded cheddar cheese over the goulash and let it melt before serving.
  7. Serve: Serve hot, garnished with fresh parsley if desired, and enjoy!

Notes

  • Substitutions: Ground turkey or chicken can be used instead of beef for a lighter option.
  • Add Veggies: Mix in chopped bell peppers, zucchini, or mushrooms for added flavor and nutrition.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.
  • Make Ahead: Prepare the sauce ahead of time and add freshly cooked pasta when ready to serve for a quicker meal.
  • Cheesy Goulash: Stir 1 cup of shredded cheese directly into the goulash for an extra creamy and cheesy texture.

Old Fashioned Goulash is a budget-friendly, delicious dinner that never goes out of style. With simple ingredients and a comforting taste, it’s a meal that feels like home!

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Company Chicken Casserole

Company Chicken Casserole

by Maria

Company Chicken Casserole is a rich and comforting dish that’s perfect for gatherings or a family dinner. Creamy chicken, crispy topping, and flavorful seasonings come together to create a casserole so delicious, it’s worthy of serving to guests. This easy recipe is sure to impress while keeping prep simple and stress-free.

Ingredients

  • 3 cups cooked chicken, shredded or diced
  • 2 cups sour cream
  • 1 (10.5 oz) can cream of chicken soup
  • 1 cup shredded cheddar cheese
  • ½ cup milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt, or to taste
  • ½ tsp black pepper, or to taste
  • 2 cups buttery round crackers, crushed
  • ¼ cup butter, melted

Directions

  1. Preheat Oven: Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Mix the Filling: In a large bowl, combine the shredded chicken, sour cream, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Stir until fully blended.
  3. Add Cheese: Stir in the shredded cheddar cheese until evenly distributed.
  4. Assemble the Casserole: Pour the chicken mixture into the prepared baking dish and spread it out evenly.
  5. Prepare the Topping: In a separate bowl, mix the crushed crackers with melted butter. Sprinkle the cracker mixture evenly over the top of the casserole.
  6. Bake: Place the casserole in the oven and bake for 30–35 minutes, or until it is hot and bubbly and the topping is golden brown.
  7. Serve: Remove the casserole from the oven and let it cool for 5 minutes before serving. Enjoy!

Notes

  • Substitutions: Swap the cream of chicken soup for cream of mushroom soup for a twist.
  • Add Veggies: For added nutrition, mix in frozen peas, broccoli, or sautéed mushrooms.
  • Make Ahead: Assemble the casserole up to a day in advance and refrigerate. Bake when ready to serve.
  • Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.
  • Crispier Topping: For extra crunch, add a sprinkle of shredded Parmesan cheese to the cracker topping before baking.

Company Chicken Casserole is an easy, versatile dish that feels fancy enough for entertaining but simple enough for a weeknight. It’s a guaranteed crowd-pleaser you’ll want to make again and again!

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Polish sausage Sauerkraut and potatoes

Polish sausage Sauerkraut and potatoes

by Maria

Polish Sausage, Sauerkraut, and Potatoes is a classic, hearty meal that’s perfect for colder weather or when you’re craving a comforting, flavorful dish. The savory, slightly smoky sausage pairs perfectly with the tangy, tender sauerkraut, while the potatoes add a satisfying, earthy element. This one-pot meal is easy to make, filling, and packed with delicious flavors that everyone will love.

Ingredients

  • 4 Polish sausages (or Kielbasa), sliced
  • 4 medium potatoes, peeled and diced
  • 2 cups sauerkraut, drained and rinsed
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp caraway seeds (optional)
  • ½ tsp black pepper, or to taste
  • 1 tsp salt, or to taste
  • 2 cups chicken broth
  • 1 tbsp fresh parsley, chopped (optional, for garnish)

Directions

  1. Cook the Sausage: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the sliced Polish sausages and cook for 5–7 minutes until browned and slightly crispy. Remove the sausages from the skillet and set them aside.
  2. Sauté the Vegetables: In the same skillet, add the diced potatoes and sliced onion. Sauté for 5 minutes, stirring occasionally, until the potatoes start to soften. Add the minced garlic and cook for another minute until fragrant.
  3. Add Sauerkraut and Seasonings: Add the drained sauerkraut to the skillet, along with the caraway seeds, black pepper, and salt. Stir to combine all the ingredients.
  4. Simmer: Pour in the chicken broth and bring the mixture to a simmer. Cover and cook for 20–25 minutes, or until the potatoes are tender and cooked through.
  5. Combine and Serve: Return the cooked sausages to the skillet and stir everything together. Let it cook for an additional 5 minutes to allow the flavors to meld.
  6. Garnish and Serve: Serve the dish hot, garnished with fresh parsley if desired.

Notes

  • Substitutions: You can swap out the Polish sausage for other types of sausages like bratwurst or turkey sausage for a lighter version.
  • Add More Veggies: Feel free to add other vegetables like carrots or bell peppers for extra flavor and nutrition.
  • Cooking Method: If you prefer, you can also cook this dish in a slow cooker. Just layer the ingredients and cook on low for 6–8 hours, adding the sausage in the last hour.
  • Leftovers: This dish makes excellent leftovers! Store in an airtight container in the fridge for up to 3 days, and reheat in the microwave or on the stovetop.

Polish Sausage, Sauerkraut, and Potatoes is a simple yet satisfying dish that brings comforting flavors to your table. It’s perfect for family dinners or when you want a filling, easy-to-make meal that everyone will enjoy.

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Sausage Muffins with Bisquick

Sausage Muffins with Bisquick

by Maria

Sausage Muffins with Bisquick are the ultimate grab-and-go breakfast or snack. Packed with savory sausage, fluffy Bisquick mix, and melty cheese, these muffins are hearty, flavorful, and incredibly easy to make. Perfect for busy mornings, meal prep, or even a casual brunch, these muffins are sure to become a household favorite.

Ingredients

  • 1 lb ground breakfast sausage
  • 2 cups Bisquick baking mix
  • 1½ cups shredded cheddar cheese
  • ⅔ cup milk
  • 2 large eggs

Directions

  1. Preheat Oven: Set your oven to 375°F (190°C) and grease a standard 12-cup muffin tin or line it with paper liners.
  2. Cook Sausage: In a skillet over medium heat, cook the sausage until fully browned, breaking it into crumbles. Drain any excess grease and set aside to cool slightly.
  3. Mix Dry Ingredients: In a large bowl, combine the Bisquick mix and shredded cheddar cheese. Stir in the cooked sausage until evenly distributed.
  4. Prepare Wet Ingredients: In a separate bowl, whisk together the milk and eggs. Pour the wet mixture into the dry ingredients and stir until just combined. Avoid overmixing.
  5. Fill Muffin Tins: Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
  6. Bake: Place the muffins in the oven and bake for 18–20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
  7. Cool and Serve: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.

Notes

  • Make Ahead: These muffins can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat in the microwave or oven before serving.
  • Cheese Variations: Try using pepper jack or mozzarella for a different flavor profile.
  • Add Veggies: Stir in diced bell peppers, green onions, or chopped spinach for an extra boost of nutrition.
  • Spicy Twist: Use spicy sausage or add a pinch of cayenne pepper for a kick.

These Sausage Muffins with Bisquick are a simple and satisfying recipe that’s perfect for breakfast, brunch, or a quick snack. With minimal prep and maximum flavor, they’re sure to become a family favorite!

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Mini Chicken Pot Pies

Mini Chicken Pot Pies

by Maria

These Mini Chicken Pot Pies are the ultimate comfort food, served in a convenient, bite-sized form. With tender chicken, creamy sauce, and mixed vegetables encased in a flaky crust, these mini pot pies are perfect for weeknight dinners, parties, or meal prepping. Easy to make and loaded with flavor, they bring all the classic goodness of a chicken pot pie in a muffin-sized treat that everyone will love!

Ingredients

  • 1 lb cooked chicken, shredded or diced (rotisserie chicken works well)
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 can (10.5 oz) cream of chicken soup
  • ½ cup milk
  • Salt and pepper to taste
  • 1 tube refrigerated biscuit dough (8-count, or homemade if preferred)
  • Chopped fresh parsley for garnish (optional)

Directions

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
  2. Make the Filling: In a medium bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, and milk. Season with salt and pepper to taste, then stir until well mixed.
  3. Prepare the Biscuits: Separate the biscuit dough and flatten each biscuit slightly. Press each biscuit into the muffin cups, pressing the dough up the sides to form a “cup.”
  4. Fill the Cups: Spoon the chicken and vegetable filling evenly into each biscuit cup, filling to the top.
  5. Bake: Place the muffin tin in the preheated oven and bake for 15–18 minutes, or until the biscuits are golden brown and the filling is hot and bubbly.
  6. Serve: Allow the mini pot pies to cool for a few minutes before removing them from the muffin tin. Garnish with fresh parsley if desired, and serve warm.

Notes

  • Make It Lighter: Use reduced-fat cream of chicken soup and low-fat milk for a lighter version.
  • Vegetable Variations: Swap the mixed vegetables for your favorites, like broccoli, mushrooms, or green beans.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
  • Freezing: These mini pot pies freeze well! Let them cool completely, then freeze individually. Reheat directly from frozen in the oven at 350°F (175°C) until warmed through.

Mini Chicken Pot Pies are a comforting, versatile, and delicious option that brings the warmth of homemade pot pie in a quick, easy-to-serve form. Enjoy this cozy, family-friendly recipe!

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Mini Meatloaf Muffins

Mini Meatloaf Muffins

by Maria

These Mini Meatloaf Muffins are a fun twist on classic meatloaf, made in a muffin tin for perfectly portioned, easy-to-serve individual loaves. Tender, juicy, and full of flavor, these mini meatloaves cook faster than traditional meatloaf, making them ideal for busy weeknights. With a savory glaze on top, each muffin is packed with the comforting flavors you love in a bite-sized form that’s kid-friendly and freezer-friendly, too!

Ingredients

  • 1 lb ground beef (or ground turkey for a lighter option)
  • ½ cup breadcrumbs (plain or seasoned)
  • 1 large egg, beaten
  • ¼ cup milk
  • 1 small onion (about 0.15 lb), finely diced
  • 2 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • ½ tsp salt
  • ½ tsp black pepper
  • ¼ cup ketchup (for glaze)
  • 1 tbsp brown sugar (for glaze)
  • 1 tsp yellow mustard (for glaze)

Directions

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin.
  2. Mix the Meatloaf: In a large mixing bowl, combine the ground beef, breadcrumbs, egg, milk, diced onion, minced garlic, Worcestershire sauce, salt, and pepper. Mix until well combined, but be careful not to overwork the meat mixture.
  3. Portion the Meatloaf: Divide the meat mixture evenly among the muffin cups, pressing gently to form each mini meatloaf.
  4. Prepare the Glaze: In a small bowl, mix together the ketchup, brown sugar, and mustard. Spoon or brush a small amount of glaze on top of each meatloaf muffin.
  5. Bake: Bake in the preheated oven for 20–25 minutes, or until the internal temperature of the meatloaf muffins reaches 160°F (71°C).
  6. Serve: Let the mini meatloaves cool slightly before removing them from the muffin tin. Serve warm with your favorite sides and enjoy!

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
  • Freezing: These mini meatloaves freeze well! Let them cool completely, then freeze individually wrapped. Reheat directly from frozen in the oven or microwave.
  • Flavor Boost: Add ¼ cup shredded cheese to the meat mixture for a cheesy twist, or mix in chopped parsley for added freshness.
  • Gluten-Free Option: Substitute breadcrumbs with gluten-free breadcrumbs or crushed oats.

Mini Meatloaf Muffins are a convenient, delicious way to enjoy meatloaf, perfect for meal prep, kids’ lunches, or a quick family dinner. Each muffin is a savory bite of comfort!

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Cheesy Texas Toast

Cheesy Texas Toast

by Maria

Cheesy Texas Toast is the ultimate side dish that’s golden, buttery, and loaded with melted cheese. Perfectly crispy on the outside and soft on the inside, this cheesy toast is ideal for serving alongside pasta, soups, or as a quick snack. Made with just a few ingredients and ready in minutes, this easy recipe delivers all the cheesy goodness you crave with minimal effort.

Ingredients

  • 1 loaf of thick-cut Texas toast bread (or any thick-cut bread)
  • ½ cup unsalted butter, softened
  • 3 cloves garlic, minced
  • 1½ cups shredded mozzarella cheese
  • ½ cup shredded cheddar cheese
  • 1 tsp Italian seasoning
  • Fresh parsley for garnish (optional)

Directions

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
  2. Prepare the Butter Mixture: In a small bowl, combine the softened butter, minced garlic, and Italian seasoning. Mix until well blended.
  3. Assemble the Toast: Spread a generous layer of the garlic butter mixture over each slice of Texas toast. Sprinkle a generous amount of mozzarella and cheddar cheese on top of each slice.
  4. Bake: Place the prepared toast slices on the lined baking sheet. Bake for 8–10 minutes, or until the cheese is melted and bubbly, and the edges are golden brown. For a more golden top, broil for an additional 1–2 minutes, keeping a close eye to prevent burning.
  5. Serve: Remove from the oven and sprinkle with fresh parsley if desired. Serve warm and enjoy!

Notes

  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
  • Cheese Variations: Use a blend of cheeses like Monterey Jack, Parmesan, or pepper jack for added flavor.
  • Make It Spicy: Add a pinch of crushed red pepper flakes to the butter mixture for a spicy twist.
  • Make It Extra Garlicky: For a more intense garlic flavor, rub a garlic clove over the bread slices before spreading the butter mixture.

This Cheesy Texas Toast is the perfect side that’s both indulgent and easy to make, adding a touch of cheesy deliciousness to any meal. Enjoy!

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Chicken Bubble Biscuit Bake Casserole

Chicken Bubble Biscuit Bake Casserole

by Maria

This Chicken Bubble Biscuit Bake Casserole is a hearty, comforting dish that’s perfect for family dinners or gatherings. With tender chunks of chicken, fluffy biscuit pieces, and a creamy, cheesy sauce, this casserole is quick to prepare and loaded with flavor. The biscuits “bubble” up as they bake, creating a golden, slightly crisp topping that’s impossible to resist. If you’re looking for an easy, satisfying meal that everyone will love, this recipe is a must-try!

Ingredients

  • 2 cups cooked chicken (about 0.5 lb), shredded or cubed
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup shredded cheddar cheese
  • ½ cup sour cream
  • 1 can (16 oz) refrigerated biscuit dough, cut into quarters
  • 1 tbsp butter, melted
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish (optional)

Directions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
  2. Mix the Filling: In a large mixing bowl, combine the cream of chicken soup, shredded cheddar cheese, sour cream, salt, and pepper. Stir until well combined.
  3. Add Chicken and Biscuits: Gently fold the cooked chicken and quartered biscuit pieces into the creamy mixture, ensuring all pieces are evenly coated.
  4. Assemble the Casserole: Pour the mixture into the prepared baking dish, spreading it out evenly. Brush the melted butter over the top of the casserole for extra flavor.
  5. Bake: Bake for 25–30 minutes, or until the biscuits are golden and the casserole is bubbling. If the top is browning too quickly, cover with foil during the last 10 minutes of baking.
  6. Serve: Let the casserole cool slightly, then garnish with fresh parsley if desired. Serve warm and enjoy this cheesy, bubbly casserole with your favorite side dishes!

Notes

  • Make It Spicy: Add a pinch of red pepper flakes or a few dashes of hot sauce to the creamy mixture for a hint of spice.
  • Add Veggies: Stir in a cup of frozen peas, corn, or diced bell peppers for extra color and flavor.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
  • Chicken Substitute: Rotisserie chicken works well for a quick option, or use leftover turkey for a holiday-inspired twist.

This Chicken Bubble Biscuit Bake Casserole is a simple, delicious meal that combines all the flavors you love in a warm, bubbly bake. Enjoy the cozy, comforting taste of this family-friendly dish!

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Cheesy Hamburger Potato Casserole

Cheesy Hamburger Potato Casserole

by Maria

This Cheesy Hamburger Potato Casserole is the ultimate comfort food, packed with layers of seasoned ground beef, tender potatoes, and plenty of melted cheese. Simple to prepare and satisfying for everyone, this casserole is perfect for busy weeknights or potlucks. With creamy, cheesy goodness in every bite, it’s a meal that brings warmth and flavor to the table and is sure to be a hit with the whole family.

Ingredients

  • 0.75 lb ground beef
  • 1 small onion (about 0.15 lb), finely diced
  • 3 large potatoes (about 0.6 lb), thinly sliced
  • 1 can (10.5 oz) cream of mushroom soup
  • ½ cup milk
  • 1 cup shredded cheddar cheese
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • Chopped parsley for garnish (optional)

Directions

  1. Cook the Ground Beef: In a skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3–4 minutes. Add the ground beef, garlic powder, onion powder, salt, and pepper. Cook until the beef is browned and fully cooked. Drain any excess fat and set aside.
  2. Prepare the Sauce: In a mixing bowl, combine the cream of mushroom soup and milk, stirring until smooth.
  3. Layer the Casserole: Preheat your oven to 350°F (175°C). In a greased baking dish, layer half of the sliced potatoes on the bottom. Spread half of the cooked ground beef over the potatoes, then pour half of the soup mixture on top. Sprinkle with half of the shredded cheese. Repeat with the remaining potatoes, beef, soup mixture, and cheese.
  4. Bake: Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the potatoes are tender and the cheese is golden and bubbly.
  5. Serve: Let the casserole cool slightly, then garnish with chopped parsley if desired. Serve warm and enjoy!

Notes

  • Substitutions: You can use ground turkey or chicken instead of ground beef, or try swapping cream of mushroom soup with cream of chicken for a different flavor.
  • Make Ahead: Assemble the casserole up to a day ahead and store it in the fridge. Bake when ready to serve.
  • Cheese Variations: For added flavor, try a mix of cheeses like mozzarella, Monterey Jack, or sharp cheddar.
  • Storage: Store leftovers in the refrigerator for up to 3 days. Reheat in the oven or microwave for best results.

This Cheesy Hamburger Potato Casserole is a deliciously comforting meal that’s easy to make and satisfying for the whole family. Enjoy the layers of flavor and texture in every bite!

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