Cheeseburger Casserole

Remember those homemade hashbrown bits I mentioned in the Air Fryer Sausage & Veggies post?

Well they’ll be making their grand appearance here as well.

Tada.

But no seriously, they make it SO much better than the store bought tator tots!

{so before starting this recipe, make you a pan of those tators}

For the potatoes:

•3lbs peeled & diced russet potatoes

•olive oil

•seasonings {salt, pepper, garlic or SPG by Kosmos Q}

Toss diced potatoes in olive oil to coat and then be generous with your seasonings.

Bake on a sheet pan at 400 degrees for 30ish minutes— golden edges are my preference.

Now for the cheeseburger part…

You can turn this several different ways, which is the fun part!

•2lbs ground beef

•McCormick Montreal Steak Seasoning

•8oz cream cheese

•2TB yellow mustard

•finely diced purple onion

•2 C shredded monterrey jack cheese

•6 slices cheese of choice {cheddar, pepper jack, etc.}

•tator tots of some kind or homemade hashbrowns

1. Make potato bits. K? Good.

2. Sauté finely diced onion {petite diced? I am obviously no expert in cooking terminology} in a little butter until somewhat translucent. Put to the side.

3. Brown hamburger meat and add 2-4 TB Montreal Steak Seasoning. Totally up to you how you season it & how much! After the meat is fully cooked, set it aside to drain REALLY well.

4. Put meat a pot on low with the cream cheese. Completely combine! Make sure all the lumps are smoothed out; then add in your onions, mustard, and shredded cheese. Mix all until completely mixed.

5. Pour mixture into a greased 9×13, smooth it out evenly, and top with your 6 slices of cheese & the potatoes of choice. Sprinkle a little extra cheese over the potatoes if you have any.

Frozen tator tots will work just fine, but you do have to cook it longer!

6. Cook at 350 degrees for 20 minutes & done!

A few other variations might include bacon mixed into the burger filling, or even add BBQ sauce to do a BBQ burger complete with chopped onion rings on top instead of or with the potatoes.

If you want a true low-carb meal, then you can always leave off the potatoes & load it with lettuce & pickles {& tomato if you’re one of those people} after it’s baked to make it more filling.

This is great as a stand alone, or even to put inside a piece of iceburg lettuce with pickles to make a wrap.

This is something that makes everybody in our family happy— has cheese, makes a good bit to keep for leftovers, and did I mention cheese?

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