Everyone has that one or two recipes that are go-to recipes in your home. You know, the recipe that you know all will love and likely was a recipe your parents made at one time for you. We have a handful like that in our home. This recipe I’m sharing with you today is one of our favorite go-to recipes.
Originally, this recipe was called Hamburger Pie Italiano. We still call it that, for the most part, but I have never understood the name (the only thing Italian in it is the mozzarella) so I renamed it Cheesy Hamburger Casserole. Much more fitting, I must say.
The recipe was given to my parents by my Aunt Nita over 25 years ago. It has been one I have loved ever since! When I was single, I would make this casserole on a Sunday and then eat it all week until it was gone. I could have frozen it, but why?
I have tweaked the recipe slightly since I started making it over 20 years ago, but it remains basically the same. I hope you enjoy it as much as my family does.
As the oven preheated to 375°, I browned my ground beef, adding a dash of salt and pepper as it cooks. Next, I followed the directions on the Hamburger Helper Beef Stroganoff box to the letter.
Using a spatula (it makes it easier to spread), I spread a 16-oz container of small curd cottage cheese over the stroganoff.
Then, I added at least 3 cups of shredded mozzarella (12 oz) on top. (Sometimes I get extra generous and add another cup. I love cheese!) I sprinkled about 1/4 cup of shredded parmesan on top of that.
Now I baked the casserole, uncovered, for close to 25 minutes. I waited to pull it out until the cheese on top was not just melted but a slight golden brown in spots.
You should let the casserole rest for 5-10 minutes so it can set. My family and I have a problem. We don’t usually let it do that and dive right in. The result of doing that is an ooey, gooey, mess, but it doesn’t matter because it tastes so good!
Oh! I can’t wait to take a bite of that!
This post originally appeared at Adventure of a Jayhawk Mommy where a printable recipe is available.
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