Introduction

This classic Hamburger Potato Casserole is pure comfort food that warms you from the inside out. Combining hearty ground beef and tender potatoes, it’s a satisfying, budget-friendly meal perfect for busy weeknights or cozy family dinners. With simple ingredients and easy preparation, this dish brings a taste of home to your table.

The image shows a close-up of a layered dish with thick slices of golden-baked potato on top, with a slightly crispy texture and tiny black pepper spots. Below the potato slices, there are abundant crumbled browned ground meat pieces that look juicy and well cooked with a rough texture. Melted cheddar cheese with a smooth, gooey layer coats and mixes between the potatoes and meat, forming a bright orange and creamy surface. Small green herb leaves are sprinkled on the top for a fresh touch. The overall look is warm and hearty, with a rich mix of yellow, brown, and orange colors. The dish rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 pounds of ground beef

4 large russet potatoes, peeled and thinly sliced

1 medium onion, chopped

2 cups of shredded cheddar cheese

1 can (10.75 oz) of condensed cream of mushroom soup

3/4 cup of milk

1 teaspoon of garlic powder

1 teaspoon of paprika

Salt and pepper to taste

2 tablespoons of olive oil

Fresh parsley, chopped for garnish

Instructions

Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with a bit of the olive oil.

Step 2: In a large skillet over medium heat, brown the ground beef with the chopped onion until the beef is no longer pink and the onions are soft. Drain any excess fat.

Step 3: Season the beef mixture with salt, pepper, garlic powder, and paprika, then spread half of the mixture evenly over the bottom of the prepared baking dish.

Step 4: Layer half of the potato slices over the beef, then sprinkle with one cup of cheddar cheese. Repeat layers with the remaining beef and potatoes.

Step 5: In a small bowl, whisk together the condensed soup and milk until well combined. Pour this mixture over the potato layers, ensuring it seeps down into the casserole.

Step 6: Cover the baking dish with aluminum foil and bake for 1 hour.

Step 7: Remove the foil, sprinkle the remaining cheese over the top, and bake, uncovered, for an additional 20-30 minutes or until the cheese is bubbly and the potatoes are tender.

Step 8: Let the casserole stand for 10 minutes before serving. Garnish with fresh parsley for a pop of color.

Tips & Variations

Feel free to toss in some green peas or corn with the beef layer for extra veggies.

If you want a bit of crunch, top the casserole with some buttery breadcrumbs before adding the last layer of cheese.

Swap out the cheddar cheese for a mixture of gruyere and mozzarella for a different cheesy twist.

Leftovers can be stored in an airtight container in the fridge and taste even better the next day after the flavors have melded together.

FAQs

Can I use a different type of cheese?

Yes, you can substitute cheddar with cheeses like gruyere, mozzarella, or a blend to vary the flavor and texture.

Can I prepare this casserole ahead of time?

Absolutely. Assemble the casserole and keep it covered in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.