There’s something incredibly comforting about a hearty, homemade meal. One of my absolute favorites is Glop – a humble yet satisfying dish that’s been a staple in my family for generations. Originating from the heartland of America, Glop is a classic comfort food that’s loved for its simplicity and heartiness. It’s a dish that brings back fond memories of family dinners, laughter, and stories shared around the table. Made with simple, pantry staples like potatoes, hamburger meat, green beans, and biscuits, all smothered in savory cheese and celery soup, Glop is a one-pot wonder that’s sure to please the whole family. What I love most about this recipe is how flexible it is. You can easily swap out ingredients based on what you have on hand, making it a perfect dish for using up leftovers. Plus, it’s super easy to make, even for novice cooks! So, whether you’re looking for a cozy meal for a chilly night or a satisfying dish to feed a crowd, this Glop recipe is sure to hit the spot.
Ingredients
- 1 small onion
- 3 to 5 potatoes, sliced thin
- 1 can green beans
- 1 lb. hamburger, cooked and drained
- 1 can celery soup
- 1 can cheese soup
- 1 can biscuits
Baking Instructions
- Slice potatoes and onion.
- Put on bottom of pan.
- Drain green beans and put on top.
- Layer hamburger over beans.
- Pour celery over hamburger.
- Place biscuits on top.
- Spread cheese soup over biscuits.
- Bake at 350° for 1 hour.
Calorie: 400
Total cooking time: 1 hour
Difficulty level: Easy
The Great Glop Escapade
What do you get when you mix an onion, a bunch of potatoes, green beans, hamburger, celery soup, cheese soup, and biscuits? Well, ladies and gentlemen, brace yourselves because we’re about to embark on a culinary journey to make – drum roll, please – Glop! That’s right. Fear not, it’s tastier than it sounds, I promise.
The Humble Beginnings
So it begins, like every good story, with an onion. One small onion to be precise. Now, the onion might be small, but don’t let that fool you. This little bulb is about to give our Glop an aromatic punch that’ll make your taste buds dance the cha-cha. Slice that bad boy up and just try not to cry. It’s okay if you do, we’re all friends here.
Next, we have the potatoes. Three to five of ’em, sliced thin. Now, you might be thinking, “Why so specific with the numbers?” Well, my dear reader, the last time I tried using six potatoes, I ended up with a potato volcano that even the bravest of hobbits wouldn’t dare to approach.
The Layers of Flavor
Once you’ve got your onion and potatoes sliced and diced, they go on the bottom of the pan. Think of them as the foundation of our Glop mansion.
Now, drain your green beans and put them on top. This is where the plot thickens, or should I say, the pan layers.
The Meat of the Matter
Next, comes the hamburger. Cooked, drained, and ready to strut its stuff. Layer that hamburger over the beans like a meaty blanket. If you listen closely, you can almost hear the hamburger whisper, “I’ve got you covered, beans.”
The Saucy Encounter
Now, we’re getting to the good part. Pour that celery soup over the hamburger. It’s like a waterfall of creamy goodness cascading over the meaty mountain beneath.
Biscuit Bonanza
Then, place your biscuits on top. These are not just biscuits, my friends. They’re like fluffy clouds of joy, ready to soak up all the delicious flavors bubbling beneath them.
Cheesy Finale
Finally, spread the cheese soup over the biscuits. It’s like adding the final stroke to a masterpiece, or the cherry on top of a sundae. It’s the pièce de résistance of our Glop, and it’s going to be glorious.
The Oven Odyssey
With all the layers in place, it’s time to bake the Glop at 350° for 1 hour. This is the longest hour of your life, trust me. The anticipation is killer. But hey, you can use this time to clean up, or if you’re like me, take a well-deserved nap on the kitchen floor.
The Aftermath
After an hour, take the Glop out of the oven. Be careful, it’s hotter than a salsa dance on a summer day in Spain. Let it cool for a bit, then dig in.
The Glop might not be the most glamorous dish, but boy, does it pack a punch. It’s a symphony of flavors, a medley of textures, and an opus of culinary delight.
In the end, we’ve laughed, we’ve cried (thanks to the onion), and we’ve created something truly unique. This, my friends, is the magic of Glop. And it’s a story worth telling.
