Of course! This Cheesy Hamburger Potato Casserole is the definition of comfort food. It’s hearty, family-friendly, and incredibly easy to make. Think of it as a deconstructed cheeseburger meets scalloped potatoes, all baked into one glorious dish.
Cheesy Hamburger Potato Casserole
This recipe is a complete meal in one pan, with layers of flavor from the seasoned beef, tender potatoes, and a rich, cheesy sauce.
Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes | Servings: 6-8
Ingredients
For the Meat Layer:
· 1 lb ground beef
· 1 medium onion, chopped
· 2 cloves garlic, minced
· 1 tsp paprika
· 1 tsp dried oregano
· Salt and black pepper to taste
· 1 (10.5 oz) can condensed Cream of Mushroom soup (or Cream of Celery/Onion)
For the Casserole:
· 4-5 medium Russet potatoes (about 2 lbs), peeled and thinly sliced (⅛-inch thick)
· 1 cup beef broth or milk
· 2 cups shredded cheddar cheese, divided
· Optional Add-ins:
· 1 cup frozen corn, peas, or mixed vegetables
· ½ cup sour cream mixed into the soup for extra creaminess
Instructions
Step 1: Preheat and Prep
· Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
· Peel and thinly slice the potatoes. A mandoline slicer is great for even slices, but a sharp knife works too. Place them in a bowl of cold water to prevent browning while you cook the beef.
Step 2: Cook the Meat Mixture
· In a large skillet over medium-high heat, cook the ground beef and onion until the beef is browned and the onion is soft. Drain off any excess grease.
· Add the minced garlic, paprika, oregano, salt, and pepper. Cook for one more minute until fragrant.
· Stir in the can of condensed cream of mushroom soup and the beef broth (or milk). Bring to a simmer, then remove from heat.
Step 3: Assemble the Casserole
· Drain the potato slices and pat them dry with a paper towel.
· Layer 1: Spread half of the sliced potatoes in the bottom of the prepared baking dish. Season lightly with a pinch of salt and pepper.
· Layer 2: Sprinkle 1 cup of the shredded cheddar cheese over the potatoes.
· Layer 3: Spread the entire meat and soup mixture evenly over the cheese layer.
· Layer 4: Arrange the remaining potato slices over the meat layer. You can overlap them neatly or just scatter them.
Step 4: Bake
· Cover the baking dish tightly with aluminum foil.
· Bake for 45 minutes.
Step 5: Add Final Cheese and Finish Baking
· Carefully remove the foil (steam will be hot!).
· Top with the remaining 1 cup of cheddar cheese.
· Return the dish to the oven, uncovered, and bake for another 15-20 minutes, or until the potatoes are tender when pierced with a fork and the cheese is bubbly and golden.
Step 6: Rest and Serve
· Let the casserole stand for 10 minutes before serving. This allows the sauce to thicken slightly, making it easier to slice and serve.
· Garnish with chopped fresh parsley or chives if desired.
Pro-Tips for the Best Casserole:
· Potato Slices: The thinner and more uniform your potato slices, the more evenly they will cook. If they are too thick, they may still be crunchy.
· Cheese Choice: A medium or sharp cheddar gives the best flavor. For an even melt, you can use a blend of cheddar and Colby-Jack or Monterey Jack.
· Make it “Cheeseburger”: Add a tablespoon of yellow mustard and a tablespoon of pickle relish to the meat mixture for a true cheeseburger flavor profile.
· Check for Doneness: The potatoes should be easily pierced with a fork. If they aren’t tender after the initial bake, cover and cook for another 10-15 minutes before adding the final cheese.
· Shortcut: If you’re in a hurry, you can use a 20-24 oz bag of frozen shredded hash browns (thawed) instead of slicing fresh potatoes. This will slightly reduce the baking time.
This casserole is a guaranteed crowd-pleaser and makes for fantastic leftovers. Enjoy