Mock Potato Hamburger Casserole

Kevinpa · 10-03-2006, 03:50 PM

Years ago I made a casserole that I found on a box of Hungry Jack Instant Potatoes. I don't even know what the exact name of it was but on my hand written recipe that I found in a recipe box it says "Potato Hamburger Casserole".

For me this was some good old fashion comfort food with several high carb ingredients.

Anyway, today I decided to try and convert it to low carb.

The 2 main items I had to convert was instant mashed potatoes and a can of condensed tomato soup.

The soup was fairly easy using LindaSue's tomato soup recipe as a base. Since her recipe is for a finished creamy soup I did the following to make it condensed:

2 T. butter
6 three inch scallions chopped in a food processor (2 carbs)
2 tablespoons fresh parsley
28 ounce can diced tomatoes (14 carbs)
1 cups chicken broth (1 carb)
Salt and pepper, to taste

In a non stick sauce pan, sauté onion in butter until tender. Add tomatoes, parsley, and broth; bring to boil. Simmer 5 minutes. Puree with stick blender until smooth. Continue to simmer until puree is reduced to a thick sauce.(approx. 1 1/2 c.) Set aside.

For the mashed potatoes I decided to use mashed cauliflower instead.

1 large head cauliflower (16 carbs)
2 T. butter
5 T. heavy cream (1 carb)
1/4 c. fontina cheese (1 carb)
2 T. not/cereal

Cut up a large head of cauliflower and steamed it for 20 min until it was very tender. Then in an electric mixer I mixed the cauliflower, butter, cream, cheese, and not/cereal until it was a smooth creamy texture. Set aside.

2 c. fresh green beans (8 carbs)

Steam beans for 12 mins and set aside.

1 lb. ground beef
2 scallions sliced thin

In a med. high skillet, cook ground beef and scallions until browned. Drain and stir in beans and soup. Salt and pepper to taste. Spoon mixture into a 2 1/2 qt casserole.

2 c. shredded chedder cheese (8 carbs)

Mix 1 c. shredded chedder cheese with mashed cauliflower and top the beef and soup mixture.

Top with 1 c. shredded chedder cheese and bake in a pre-heated 350 oven until casserole is hot and bubbly. 30 to 45 min.

I made up all the parts ahead of time and put them in the fridge, then about an hour before it was time to eat I put the parts together and popped it in the oven.

Total approx carbs for entire casserole.... 50 carbs (which btw is the carb count for just the tomato soup in the original recipe)

It was quite yummy....Hope you enjoy!

CarolynF · 10-03-2006, 03:52 PM

Kevin: I used to make this recipe, too...(pre-LC)..thanks for re-doing it..looks fabulous..

jokath · 10-03-2006, 04:04 PM

Wow...Kevin I had actually forgotten about that recipe but I used to make it also...pre LC. It looks great and I am definitely going to try it. Looks like real comfort food..thanks..

SSin-Deb · 10-03-2006, 05:23 PM

Another "WOW" from me too! Thanks so much - looks great *Ü*

underHiswing · 10-03-2006, 06:10 PM

That looks really good, Kevin...like Shepherd's Pie...yummy!

Wine2 · 10-03-2006, 07:47 PM

Kevin,
Looks like a good dish for this fall weather! Do you think a can of Hunt's tomato sauce will substitute OK for the homemade tomato soup (except I'd add a packet of splenda)?

Alison Jean 71 · 10-03-2006, 08:12 PM

It looks awesome. I am going to give it a try.

iloveadam · 10-03-2006, 08:16 PM

MmmmmMMMmmmmmm......looks very yummy! Thank u!

Kevinpa · 10-03-2006, 08:32 PM

Quote:

Originally Posted by Wine2

Kevin,
Looks like a good dish for this fall weather! Do you think a can of Hunt's tomato sauce will substitute OK for the homemade tomato soup (except I'd add a packet of splenda)?

I'm not really sure wine. If you try it please let us know how it turns out.

BB in MN · 10-20-2006, 10:33 AM

I am making this for supper tonight or tomorrow night but I do not have any not/cereal.

What else can I use, I have xanthan gum or should I just leave it out?
If xanthan gum would work how much (I've never used it

)

Thanks, Beth

Kevinpa · 10-20-2006, 10:46 AM

Quote:

Originally Posted by BB in MN

I am making this for supper tonight or tomorrow night but I do not have any not/cereal.

What else can I use, I have xanthan gum or should I just leave it out?
If xanthan gum would work how much (I've never used it

)

Thanks, Beth

If you use it beth, I'd use a very small amount like 1/2 teaspoon.

gotogirl · 10-20-2006, 11:37 AM

The best thing about this is that it should freeze good. What a wonderful thought, to come home after a stress day at work and defrost and reheat this. I'm making it this weekend.!

lowcarbette · 10-21-2006, 05:32 AM

Quote:

Originally Posted by BB in MN

I am making this for supper tonight or tomorrow night but I do not have any not/cereal.

What else can I use, I have xanthan gum or should I just leave it out?
If xanthan gum would work how much (I've never used it

)

Thanks, Beth

I never use either when making faux potatoes ... bet you'll be fine without it!

jackieba · 10-23-2006, 08:17 AM

Okay I gotta ask about not/cereal. Does it really make a texture difference? I see they claim it can make cauliflower feel more like potatoes and pumpkin feel more like sweet potatoes but I'm skeptical and it is expensive though it would last a very long time.

emel · 10-23-2006, 08:39 AM

I wonder what would happen if you substituted a half a can of campbells chicken and mushroom soup and a half a can of rotel milder tomatoes, pureed all together for the tomato soup.....

I'm lazy.

Blackhills Gal · 10-26-2006, 08:37 PM

I made this casserole last night and my husband and I both loved it. He said if we had company, we would have to make a double batch. He's a pretty quiet guy and usually doesn't say much about the food I put in front of him, so I was more than pleased! Thanks for the recipe.

Kevinpa · 10-27-2006, 01:11 AM

Quote:

Originally Posted by jackieba

Okay I gotta ask about not/cereal. Does it really make a texture difference? I see they claim it can make cauliflower feel more like potatoes and pumpkin feel more like sweet potatoes but I'm skeptical and it is expensive though it would last a very long time.

Yes I think it does. Do you need it? I am sure if you are skeptical and don't want the added expense you can get by without it.

Kevinpa · 10-27-2006, 01:18 AM

Quote:

Originally Posted by emel

I wonder what would happen if you substituted a half a can of campbells chicken and mushroom soup and a half a can of rotel milder tomatoes, pureed all together for the tomato soup.....

I'm lazy.

That would be an interesting tweak.....if you try it please let us know how it turns out.

Kevinpa · 10-27-2006, 01:23 AM

Quote:

Originally Posted by Blackhills Gal

I made this casserole last night and my husband and I both loved it. He said if we had company, we would have to make a double batch. He's a pretty quiet guy and usually doesn't say much about the food I put in front of him, so I was more than pleased! Thanks for the recipe.

Your husband is alot like my FIL very quiet about food, but one thing is sure, when they do say something you are sure you are getting an honest opinion.

Thank you for your comment.

Kevinpa · 11-05-2006, 03:25 PM

I made a variation of this tonight for dinner that turned out very well.

I subbed 1 can of Campbell's Cream of Chicken and Mushroom Soup for the tomato soup and instead of the cauliflower I subbed 3 cups sweet dumpling squash.
I also omitted the not/cereal.

The carb count was almost exactly the same.

It was hard for me to decide which of the 2 I liked better.

jackieba · 11-06-2006, 07:16 AM

I must try this latest version. DH doesn't care for cauliflower or tomato soup but the chicken mushroom soup and squash sounds perfect for us. Thanks.

Tweaker Geek · 11-06-2006, 05:04 PM

Where do you guys find chicken mushroom soup? I've looked everywhere and can't find any.

Do you think I could mix half can of cream of mushroom and half can of cream of chicken and come out about the same?

Kevinpa · 11-06-2006, 06:02 PM

Quote:

Originally Posted by Tweaker Geek

Where do you guys find chicken mushroom soup? I've looked everywhere and can't find any.

Do you think I could mix half can of cream of mushroom and half can of cream of chicken and come out about the same?

Quote:

Originally Posted by Kevinpa

can of Campbell's Cream of Chicken and Mushroom Soup

Tweaker, almost every grocery store around where I live carries this soup now.
The big difference between it an the other "cream of" soups is it is 1/3 the carb count.

I'm sure you could use the others but at the cost of the extra carbs.

LowCarbConvert · 11-06-2006, 07:06 PM

This recipe looks wonderful- plan on making it this week.

However, please check me on this, but I suspect that Campbell's chicken and mushroom soup has some hidden carbs.

Kevinpa · 11-06-2006, 07:37 PM

Quote:

Originally Posted by LowCarbConvert

However, please check me on this, but I suspect that Campbell's chicken and mushroom soup has some hidden carbs.

They omit 2 ingredients in this soup that is in all the other "cream of" soups that makes the carb difference.....maltodextrin and corn starch.

I do believe your suspicions are wrong. Until I see proof to the contrary I believe their carb count.

Kevinpa · 11-06-2006, 07:55 PM

i just put this soups #'s through a hidden carb calculator and there is a fractional difference due to rounding but that is it.

Tweaker Geek · 11-07-2006, 01:45 PM

Thanks for that link, Kevin. I just sent them an e-mail to see where it might be available around here or if they plan to make it available.

10-03-2006, 03:50 PM	#1
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,620 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Mock Potato Hamburger Casserole Years ago I made a casserole that I found on a box of Hungry Jack Instant Potatoes. I don't even know what the exact name of it was but on my hand written recipe that I found in a recipe box it says "Potato Hamburger Casserole". For me this was some good old fashion comfort food with several high carb ingredients. Anyway, today I decided to try and convert it to low carb. The 2 main items I had to convert was instant mashed potatoes and a can of condensed tomato soup. The soup was fairly easy using LindaSue's tomato soup recipe as a base. Since her recipe is for a finished creamy soup I did the following to make it condensed: 2 T. butter 6 three inch scallions chopped in a food processor (2 carbs) 2 tablespoons fresh parsley 28 ounce can diced tomatoes (14 carbs) 1 cups chicken broth (1 carb) Salt and pepper, to taste In a non stick sauce pan, sauté onion in butter until tender. Add tomatoes, parsley, and broth; bring to boil. Simmer 5 minutes. Puree with stick blender until smooth. Continue to simmer until puree is reduced to a thick sauce.(approx. 1 1/2 c.) Set aside. For the mashed potatoes I decided to use mashed cauliflower instead. 1 large head cauliflower (16 carbs) 2 T. butter 5 T. heavy cream (1 carb) 1/4 c. fontina cheese (1 carb) 2 T. not/cereal Cut up a large head of cauliflower and steamed it for 20 min until it was very tender. Then in an electric mixer I mixed the cauliflower, butter, cream, cheese, and not/cereal until it was a smooth creamy texture. Set aside. 2 c. fresh green beans (8 carbs) Steam beans for 12 mins and set aside. 1 lb. ground beef 2 scallions sliced thin In a med. high skillet, cook ground beef and scallions until browned. Drain and stir in beans and soup. Salt and pepper to taste. Spoon mixture into a 2 1/2 qt casserole. 2 c. shredded chedder cheese (8 carbs) Mix 1 c. shredded chedder cheese with mashed cauliflower and top the beef and soup mixture. Top with 1 c. shredded chedder cheese and bake in a pre-heated 350 oven until casserole is hot and bubbly. 30 to 45 min. I made up all the parts ahead of time and put them in the fridge, then about an hour before it was time to eat I put the parts together and popped it in the oven. Total approx carbs for entire casserole.... 50 carbs (which btw is the carb count for just the tomato soup in the original recipe) It was quite yummy....Hope you enjoy! __________________ Success is a journey, Not a destination. So stop running. Recipe Page

10-03-2006, 08:16 PM	#8
iloveadam Senior LCF Member Join Date: Feb 2006 Posts: 486 Gallery: iloveadam	*drool* MmmmmMMMmmmmmm......looks very yummy! Thank u!

10-03-2006, 03:52 PM	#2
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 19,511 Gallery: CarolynF Stats: 195/144/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	Kevin: I used to make this recipe, too...(pre-LC)..thanks for re-doing it..looks fabulous..

10-03-2006, 04:04 PM	#3
jokath MAJOR LCF POSTER! Join Date: Aug 2005 Location: We're Freakin' Drowning in Oklahoma!!!!! Posts: 2,015 Gallery: jokath Stats: Then 190/144/144...Now 190/163/150 WOE: South Beach Diet Start Date: January 2003	Wow...Kevin I had actually forgotten about that recipe but I used to make it also...pre LC. It looks great and I am definitely going to try it. Looks like real comfort food..thanks..

10-03-2006, 05:23 PM	#4
SSin-Deb Senior LCF Member Join Date: Apr 2003 Location: WA State Posts: 544 Gallery: SSin-Deb Stats: starting weight 270 WOE: Somersizing Start Date: February, 2001	Another "WOW" from me too! Thanks so much - looks great Ü

10-03-2006, 06:10 PM	#5
underHiswing Senior LCF Member Join Date: Jun 2004 Location: Florida Posts: 799 Gallery: underHiswing Stats: Size 14/6-8/8 WOE: moderate carb, whole foods Start Date: 7/03	That looks really good, Kevin...like Shepherd's Pie...yummy!

10-03-2006, 07:47 PM	#6
Wine2 Senior LCF Member Join Date: May 2003 Location: Northern California Posts: 714 Gallery: Wine2 Stats: Past 187/145 & Current Re-Start 164/157/145 WOE: Atkins	Kevin, Looks like a good dish for this fall weather! Do you think a can of Hunt's tomato sauce will substitute OK for the homemade tomato soup (except I'd add a packet of splenda)?

10-03-2006, 08:12 PM	#7
Alison Jean 71 MAJOR LCF POSTER! Join Date: Feb 2004 Location: CA Posts: 2,045 Gallery: Alison Jean 71 Stats: 159/121/125 5'6" 37yrs WOE: Atkins Maintenance Start Date: January 3, 2004	It looks awesome. I am going to give it a try.

10-20-2006, 10:33 AM	#10
BB in MN Senior LCF Member Join Date: Jul 2005 Posts: 337 Gallery: BB in MN	I am making this for supper tonight or tomorrow night but I do not have any not/cereal. What else can I use, I have xanthan gum or should I just leave it out? If xanthan gum would work how much (I've never used it ) Thanks, Beth

10-20-2006, 11:37 AM	#12
gotogirl MAJOR LCF POSTER! Join Date: Oct 2005 Location: Texas Posts: 2,142 Gallery: gotogirl Stats: 148/116/120 5'3" WOE: Atkins for Life Maintenance Start Date: August, 2005	The best thing about this is that it should freeze good. What a wonderful thought, to come home after a stress day at work and defrost and reheat this. I'm making it this weekend.!

10-23-2006, 08:17 AM	#14
jackieba MAJOR LCF POSTER! Join Date: Dec 2005 Location: Tennessee Posts: 1,362 Gallery: jackieba WOE: Atkins Start Date: October 2005	Okay I gotta ask about not/cereal. Does it really make a texture difference? I see they claim it can make cauliflower feel more like potatoes and pumpkin feel more like sweet potatoes but I'm skeptical and it is expensive though it would last a very long time.

10-23-2006, 08:39 AM	#15
emel Very Gabby LCF Member!!! Join Date: Apr 2003 Location: Virginia Posts: 4,151 Gallery: emel Stats: 150/131/125 WOE: Atkins OWL Start Date: Sept 2006	I wonder what would happen if you substituted a half a can of campbells chicken and mushroom soup and a half a can of rotel milder tomatoes, pureed all together for the tomato soup..... I'm lazy.

10-26-2006, 08:37 PM	#16
Blackhills Gal Junior LCF Member Join Date: Jul 2002 Posts: 55 Gallery: Blackhills Gal	I made this casserole last night and my husband and I both loved it. He said if we had company, we would have to make a double batch. He's a pretty quiet guy and usually doesn't say much about the food I put in front of him, so I was more than pleased! Thanks for the recipe.

11-05-2006, 03:25 PM	#20
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,620 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	I made a variation of this tonight for dinner that turned out very well. I subbed 1 can of Campbell's Cream of Chicken and Mushroom Soup for the tomato soup and instead of the cauliflower I subbed 3 cups sweet dumpling squash. I also omitted the not/cereal. The carb count was almost exactly the same. It was hard for me to decide which of the 2 I liked better.

11-06-2006, 07:16 AM	#21
jackieba MAJOR LCF POSTER! Join Date: Dec 2005 Location: Tennessee Posts: 1,362 Gallery: jackieba WOE: Atkins Start Date: October 2005	I must try this latest version. DH doesn't care for cauliflower or tomato soup but the chicken mushroom soup and squash sounds perfect for us. Thanks.

11-06-2006, 05:04 PM	#22
Tweaker Geek MAJOR LCF POSTER! Join Date: Jun 2002 Location: USA Posts: 1,659 Gallery: Tweaker Geek	Where do you guys find chicken mushroom soup? I've looked everywhere and can't find any. Do you think I could mix half can of cream of mushroom and half can of cream of chicken and come out about the same?

11-06-2006, 07:06 PM	#24
LowCarbConvert Senior LCF Member Join Date: Mar 2004 Location: NW Chicago Burbs Posts: 512 Gallery: LowCarbConvert Stats: (147/120/115) 5' WOE: Atkins Start Date: March 2004	This recipe looks wonderful- plan on making it this week. However, please check me on this, but I suspect that Campbell's chicken and mushroom soup has some hidden carbs.

11-06-2006, 07:55 PM	#26
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,620 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	i just put this soups #'s through a hidden carb calculator and there is a fractional difference due to rounding but that is it.

11-07-2006, 01:45 PM	#27
Tweaker Geek MAJOR LCF POSTER! Join Date: Jun 2002 Location: USA Posts: 1,659 Gallery: Tweaker Geek	Thanks for that link, Kevin. I just sent them an e-mail to see where it might be available around here or if they plan to make it available.