Description
Hamburger Potato Casserole is the ultimate comfort food! This hearty dish features layers of tender potatoes, savory ground beef, and creamy, melted cheese. Perfect for busy weeknights or cozy family dinners, this casserole is simple to prepare and irresistibly delicious.
Ingredients
Scale
- 4–5 medium potatoes, peeled and thinly sliced (about 1/4 inch thick)
- 1 lb lean ground beef
- 1 medium onion, finely chopped
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 2 cups shredded cheese (cheddar or cheese blend)
- 2 tbsp butter (for greasing)
- Salt, pepper, and garlic powder to taste
- Paprika (optional, for seasoning)
- Fresh thyme or parsley for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- Peel and slice the potatoes evenly into 1/4-inch-thick slices.
- In a large skillet over medium heat, cook the ground beef until browned. Add the chopped onion and sauté until softened, about 3-4 minutes. Season with salt, pepper, and garlic powder. Drain excess grease.
- In a bowl, whisk together the cream of mushroom soup and milk until smooth.
- Layer half of the sliced potatoes in the prepared baking dish. Sprinkle lightly with salt and pepper. Spread half of the cooked beef mixture over the potatoes. Pour half of the soup mixture on top. Repeat layers with the remaining potatoes, beef, and soup.
- Cover the dish with foil and bake for 45 minutes.
- Remove the foil, sprinkle shredded cheese evenly over the top, and bake uncovered for an additional 15-20 minutes, or until the cheese is melted and golden, and the potatoes are tender.
- Let the casserole rest for 5-10 minutes before serving. Garnish with fresh thyme or parsley, if desired. Serve warm and enjoy!
Notes
- For a crunchier topping, add breadcrumbs or crushed crackers on top before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- To freeze, wrap portions tightly and store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
- Use Yukon Gold or Russet potatoes for the best results, as they hold their shape well during baking.
- Prep Time: 15 minutes
- Cook Time: 60 minutes