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Empty Wallet Casserole
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Budget-friendly pantry pasta dish that everyone loves. Easily customizable with ingredients on hand.
Ingredients:
  • 1 pound ground beef
  • salt and pepper to taste
  • 1.5 teaspoons ground cumin
  • 2 teaspoons poultry seasoning
  • 2 teaspoons minced garlic
  • 2 teaspoons dried thyme
  • 2 tablespoons butter
  • 1 small onion, sliced into thin rings
  • 2 cups sliced fresh mushrooms
  • 3 large potatoes, thinly sliced
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 20 saltine crackers, crushed
  • 1 pinch paprika, for garnish
Instructions:
  • Preheat your oven to 350°F (175°C).
  • In a large skillet over medium heat, break the ground beef into pieces. Season generously with salt, pepper, cumin, garlic, poultry seasoning, and thyme. Cook until browned, crumble while stirring. Drain any excess fat and transfer to a 9x13 inch baking dish or large casserole dish.
  • Layer 2 tiers of potato slices on top of the ground beef, generously seasoning each layer with salt and pepper. In the same skillet, melt butter over medium heat, then cook the onions and mushrooms until tender. Spread this mixture evenly over the potatoes.
  • Gradually add water to the soup until it reaches a pourable consistency. Pour the soup over the casserole evenly. Sprinkle cracker crumbs and paprika on top. Cover the dish with aluminum foil.
  • Bake in a preheated oven for approximately 1 hour until the potatoes are tender. Remove the aluminum foil and bake for an additional 10 minutes to brown the top.

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