Granny's "Hamburger Supper" casserole

This is so yummy and so easy! I substituted ground turkey, but could be made either way!

1 lb hamburger
1-1/2 cups water
1/2 tsp poultry seasoning
1/4 tsp pepper
1 pkg brown gravy mix
1 med onion, sliced and separated into rings
1 med carrot, sliced
2 med potatoes, sliced
1 cup(4 oz) shredded cheddar cheese

Step 1. In a lg skillet, cook hamburger over med heat until brown; drain. Stir in the water, poultry seasoning and pepper. Bring to a boil. Stir in gravy mix. Cook and stir for 2 min. or until slightly thickened.

Step 2. Arrange the onion, carrot and potatoes over hamburger. Reduce heat; cover and simmer for 10-15 min or until vegetables are tender. Sprinkle with cheese. Cover and cook 3-5 min. longer or until cheese is melted.

My thoughts: My electric skillet is a bit larger than my grandma's so I had to double the recipe. This recipe is perfect for a stovetop skillet or smaller electric skillet however! Shane kept commenting on how great the house smelled and even better the taste! It'd be easy to add green beans or peas if you need some green in your life too :)

Crockpot Cheesy Hashbrowns & Ham

I found this recipe in the Taste of Homes Summer 2010 slow cooker recipes magazine.

Original recipe: 8 servings

1 package (32 ounces)frozen cubed hash brown potatoes, thawed

1 cup cubed fully cooked ham

1 small onion, chopped

2 cups (8 ounces) shredded cheddar cheese, divided

1 can (14-3/4 ounces) condensed cream of chicken soup, undiluted

1/2 cup butter, melted

1 cup (8 ounces) sour cream

Step 1: In a 3 qt slow cooker, combine the potatoes, ham, onion and 1 cup of cheese. Combine soup and butter; pour over potato mixture. Cover and cook on low for 3-4 hours or until potatoes are tender.

Step 2: Stir in sour cream. Sprinkle with remaining cheese. Cover and cook for 15 minutes or until cheese is melted.

My thoughts: We used the precooked diced ham by Johnsville and I liked it better than the larger chunks of ham. I also didn't use a whole onion but just enough for flavor. The recipe says one can of soup but a can of campbells is only 10 ounces and I did need the half of a second can because it was too dry without it. I also didn't thaw the potatos at all and it was perfectly done at 3.5 hours on low. It was very simple and we both loved it. It was also one of those meals that almost tasted better the next day reheated at lunch yum! As always, i recommend the slow cooker liners for less dishes :) Enjoy!

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