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- 1 Lb. Ground Beef
- 1 Can Whole Kernel Corn
- 1 Can Creamed Corn
- 8 Medium Russet Potatoes
- 2 Cloves Garlic to taste
- 1 Stick Butter
- 2/3 Cup Milk
- Salt and Pepper to taste
- Peel and cut the potatoes. Or, leave the skins on if you prefer them that way.
- Add the potatoes to boiling water and boil until a fork easily goes through them. Your boil time depends on the size of your potatoes!
- Mix the two cans of corn in a medium sauce pan.
- Cook the corn on low until warmed through. I usually start the corn when I put my potatoes in and it is pretty good.
- Add your hamburg to a large skillet.
- Add 2 cloves chopped garlic to the hamburg. Also, add Salt and Pepper. This is all dependent on how you like it. Season as much or as little as you like!
- Mash the potatoes with one stick of butter and 2/3 Cup of milk. Mash to your desired consistency. I like mine very well mashed with not many lumps.
- Use a 9×9 glass or metal pan (8×8 if you prefer deeper layers).
- Your first layer is the browned hamburg. Spread it evenly across the bottom of the pan.
- The second layer is the corn mixture. Evenly spread it over the hamburg.
- The final layer is the potatoes. Drop by spoonfuls all over the top of the corn. Using the back of a wooden spoon, gently smooth the potatoes across the top.
- Bake in a 375 degree oven for 20 minutes, or until the potatoes are slightly browned.
- Serve and Enjoy!