Feel free to substitute ground turkey or plant-based ground meat for the ground beef. For a richer flavor, use beef broth instead of water to thin the cream of chicken soup. Add a layer of shredded cheese (cheddar, Monterey Jack, or a blend) during the last 15 minutes of baking for an extra cheesy casserole. If you don't have saltine crackers, you can use crushed Ritz crackers, breadcrumbs, or even crushed cornflakes as a topping.
Empty Wallet Casserole
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PREP TIME20 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME1 hrs 30 mins
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SERVING5 People
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VIEWS117
Transform humble ingredients into a comforting and satisfying casserole. This adaptable dish celebrates resourcefulness and delivers a delightful symphony of savory flavors and textures. A true testament to making magic with pantry staples!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate56 g
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Cholesterol72 mg
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Fiber6 g
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Protein24 g
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Saturated Fat8 g
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Sodium631 mg
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Sugar3 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). (5 minutes)
02
StepIn a large skillet over medium heat, crumble the ground beef. Season generously with salt, pepper, cumin, garlic, poultry seasoning, and thyme. Cook, stirring frequently to break up the meat, until evenly browned. Drain off any excess grease. Transfer the cooked ground beef to a 9x13 inch baking dish or a large casserole dish. (15 minutes)
03
StepArrange two layers of thinly sliced potatoes over the ground beef, slightly overlapping each slice. Season each layer with salt and pepper. (10 minutes)
04
StepIn the same skillet, melt the butter over medium heat. Add the sliced onions and mushrooms and sauté until softened and lightly browned. Spread the onion and mushroom mixture evenly over the top of the potato layers. (10 minutes)
05
StepIn a separate bowl, whisk just enough water into the condensed cream of chicken soup to make it easily pourable. Spoon the thinned soup over the top of the casserole, ensuring even coverage. (5 minutes)
06
StepScatter the crushed cracker crumbs evenly over the top of the soup layer. Sprinkle lightly with paprika. Cover the dish tightly with aluminum foil. (2 minutes)
07
StepBake in the preheated oven for 1 hour, or until the potatoes are tender when pierced with a fork. (60 minutes)
08
StepRemove the aluminum foil and return the casserole to the oven to brown the top, approximately 10 minutes. Keep a close eye on it to prevent burning. (10 minutes)
09
StepLet the casserole rest for 5-10 minutes before serving. This allows the flavors to meld together and the casserole to set slightly.
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Isabell Romaguera
Mar 2, 2025I've made this several times now and it's always a hit. I sometimes add a can of diced tomatoes for extra flavor.
Paxton Goodwin
Jan 30, 2025Great way to use up leftover potatoes and ground beef. I added some frozen peas for extra veggies.
Marilyne Ruecker
Nov 15, 2024This recipe is great as is, but it's also easy to customize to your own tastes.
Helen Prohaska
Nov 9, 2024My kids are picky eaters, but they both ate this without complaining. Huge win!
Korey Moen
Nov 7, 2024Simple, budget-friendly, and tasty. What more could you ask for?
Percival Parker
Nov 2, 2024I didn't have cream of chicken soup, so I used cream of mushroom. It was delicious! Thanks for the recipe.
Serena Cruickshank
Jul 18, 2024Next time, I think I will add a little bit of cheese to the top.
Nedra Rodriguez
May 14, 2024This was so easy to make and everyone loved it! Definitely going into my regular rotation.