Cheesy Hamburger Potato Casserole
Creamy, cheesy, and comfort-food perfect, this Cheesy Hamburger Potato Casserole is the kind of dish that wraps the whole family in a warm, savory hug.
Servings: 6 servings
Equipment
- Skillet
- Baking Dish
- Mixing Bowl
Ingredients
Ingredients
- 1 lb Ground beef, raw
- 1 medium Onion, chopped
- 3 cups Potatoes, peeled and thinly sliced
- 1 cup Shredded cheddar cheese Freshly shredded for best melt
- 1/2 cup Milk Room temperature
- 1 can Condensed cream of mushroom soup 10.75 oz, shaken
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Paprika
- 1/2 teaspoon Salt To taste
- 1/4 teaspoon Black pepper To taste
- 1 tablespoon Fresh parsley, chopped For garnish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with cooking spray or a thin layer of butter to prevent sticking.
- In a skillet over medium heat, add the ground beef and chopped onion. Cook, breaking the beef apart with a spoon, until the beef is browned and the onion is soft, about 7–10 minutes. Drain any excess fat.
- Arrange half of the thinly sliced potatoes in an even layer across the bottom of the prepared baking dish.
- Spoon half of the cooked beef and onion mixture over the potato layer and spread it out. Sprinkle half of the shredded cheddar cheese evenly over the beef.
- Repeat the layers: remaining potatoes, remaining beef and onion, and the rest of the shredded cheese on top.
- In a small bowl, whisk together the milk, condensed cream of mushroom soup, garlic powder, paprika, and salt and pepper until smooth. Pour the soup mixture evenly over the layered casserole.
- Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 1 hour.
- Remove the foil and continue baking for an additional 30 minutes, or until the potatoes are tender and the top is golden brown.
- Let the casserole rest for 5–10 minutes before slicing. Garnish with chopped fresh parsley.
Notes
Store leftovers in an airtight container for up to 3–4 days. Reheat in the microwave or oven.