Recipes Main Dishes Casserole Recipes Vegetable Empty Wallet Casserole 3.9 (39) 32 Reviews 6 Photos I came up with this the day before payday, trying to come up with something using only the ingredients I had on hand. Turns out, it's now a favorite anyone who tries it. You can also adjust the ingredients according to what you have in the cabinet and your family's personal tastes. Enjoy! Submitted by JESLYNN Updated on December 2, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 6 6 6 6 Prep Time: 20 mins Cook Time: 1 hr 10 mins Total Time: 1 hr 30 mins Servings: 5 Yield: 5 servings Jump to Nutrition Facts Meredith Food Studios Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 5 servings 1 pound ground beef salt and pepper to taste 1 ½ 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 Directions Preheat the oven to 350 degrees F (175 degrees C). Crumble the ground beef into a large skillet over medium heat. Season with salt, pepper, cumin, garlic, poultry seasoning, and thyme. Cook, stirring to crumble, until evenly browned. Drain, and transfer to a 9x13 inch baking dish, or large casserole dish. Arrange 2 layers of sliced potato over the ground beef, seasoning each layer with salt and pepper. Melt butter in the skillet over medium heat, and saute the onions and mushrooms until tender. Spread over the top of the potatoes. Stir just enough water into the soup to make it pourable, and spoon over the top of the casserole, making sure to spread out evenly. Scatter the cracker crumbs over the top, and sprinkle with paprika. Cover the dish with aluminum foil. Bake for about 1 hour in the preheated oven, until the potatoes are soft. Remove the aluminum foil, and return to the oven to brown the top, about 10 minutes. Meredith Food Studios I Made It Print Nutrition Facts (per serving) 500 Calories 21g Fat 56g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 5 Calories 500 % Daily Value * Total Fat 21g 27% Saturated Fat 8g 42% Cholesterol 72mg 24% Sodium 631mg 27% Total Carbohydrate 56g 20% Dietary Fiber 6g 23% Total Sugars 3g Protein 24g 48% Vitamin C 46mg 52% Calcium 80mg 6% Iron 6mg 34% Potassium 1340mg 29% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.