LamBurger Casserole

Last night we had TheHubbs™ favourite meal: Hamburger Casserole — a very simple combination of ground beef, hashbrown potatoes (the cubed kind), onions, bell peppers, cream of {whatever} soup, and topped with cheese. 

For some reason I thought I had ground beef in the freezer somewhere but it turned out I only had ground pork and ground lamb. Turns out ground lamb makes AWESOME hamburger casserole. In fact, it’s way, way, tastier than ground beef is, so from now on: we’re gonna be making “Lamburger Casserole” ;D

LamBurger/Hamburger Casserole is a pretty simple and very basic recipe, and surprisingly, it doesn’t really need any extra seasoning (not even garlic!)
The original recipe MIL uses called for cream of mushroom soup, but TheHubbs™ is allergic to shrooms, hence why we use cream of chicken — strangely, I prefer the chicken in this particular dish 😊 

P.S.: measurements in brackets for the American friends in the audience 😉

LamBurger Casserole

450g ground lamb (or beef — 1lb)

900g hashbrown potatoes (or fresh cubed potatoes, if you feel inclined — 2lbs)

1 onion, chopped

1/2 each: red, yellow & orange bell pepper, chopped (NOT GREEN!!)

2 cups marble cheese, grated, divided

2 cans cream of chicken soup (undiluted)

Salt, pepper

Preheat oven to 350°F

Over medium-high heat, brown ground lamb in a large pot big enough to accomodate all the ingredients at the end. 

Note 1: no need for extra fat for browning the lamb.

When your lamb has cooked enough to release its fat (but still looking kina bleh grey), add the chopped onions, bell peppers and cook until softened and golden brown. 

Season the meat and veggies lightly with salt (remember: there’s a decent amount of salt in the canned soup + cheese), go crazy with the pepper if you’re into that sort of thing.

Note 2: You want to cook the meat until you can smell the lamb getting “dark brown & tasty” and the fat & juices get re-absorbed.

Once the meat is cooked, remove pot from heat, add both cans of soup, 1 cup of cheese and stir well until everything is all melty and amalgamated. 

Add all the hashbrowns and mix until everything is well combined, then dump the whole mess into a large casserole dish.

Top casserole with the remaining cheese and bake until the hashbrowns are heated through and everything’s bubbly, about 1 hour.

When time’s up, let the casserole sit for a few minutes before serving so the violent bubbling can subside and you don’t burn your tongue when you start shovelling it into your maw 😉

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