Hamburger, Potato, and Kidney Bean Casserole |
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Prep Time: 15 Minutes Cook Time: 135 Minutes |
Ready In: 150 Minutes Servings: 6 |
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One of the comfort foods from my days at home (thanks, Mom!!!), which I continue to make. Ground beef, potatoes, and kidney beans with a tomato soup and bacon topping make a very hearty and filling casserole, especially great in the cooler seasons. Ingredients:
1 1/2 pounds ground beef |
1 onion, finely chopped |
2 1/2 pounds potatoes, peeled and diced |
1 (15 ounce) can kidney beans, undrained |
salt and pepper to taste |
1 (10.75 ounce) can condensed tomato soup |
4 slices bacon |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. In a skillet over medium heat, cook the ground beef and onion until the beef is evenly brown and the onion is tender. Remove from heat.
3. Layer 1/2 the potatoes in the bottom of the prepared baking dish, and cover with 1/2 the beef and onion mixture. Spread 1/2 the kidney beans and 1/2 their liquid over the beef and onion, and season with salt and pepper. Repeat the layers, and cover with the tomato soup. Top with the bacon.
4. Cover and bake 1 hour in the preheated oven. Remove cover and continue baking 1 hour, or until the bacon is crisp and the potatoes are tender.
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