Imagine a dish that combines the hearty goodness of ground beef, the creamy richness of mushroom soup, and perfectly layered potatoes, all topped with melted cheddar cheese. This Hamburger Potato Casserole is not just a meal – it's a culinary hug that transforms simple ingredients into a mouthwatering masterpiece that will have everyone at the dinner table asking for more. Whether you're looking for a crowd-pleasing weeknight dinner or a comforting weekend feast, this recipe is about to become your new family favorite!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 pound ground beef
- 4 large potatoes, sliced
- 1 onion, chopped
- 1 can cream of mushroom soup
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or cooking spray to prevent sticking.
- In a large skillet over medium-high heat, brown the ground beef. Break the meat into small crumbles while cooking and season with salt and pepper. Cook until no pink remains, approximately 8-10 minutes.
- Drain excess fat from the ground beef using a colander, then return the meat to the skillet.
- Wash and thinly slice the potatoes into approximately 1/4 inch thick rounds. Chop the onion into small, uniform pieces.
- Layer half of the sliced potatoes on the bottom of the prepared baking dish, creating an even base.
- Spread the browned ground beef evenly over the potato layer.
- Sprinkle chopped onions over the beef layer.
- In a separate bowl, mix cream of mushroom soup with 1/2 cup of water to create a smooth sauce. Pour this mixture evenly over the beef and onions.
- Add the remaining potato slices on top of the sauce, creating a final potato layer.
- Sprinkle shredded cheddar cheese over the top layer of potatoes.
- Cover the baking dish with aluminum foil, ensuring it's sealed but not touching the cheese.
- Bake in the preheated oven for 45 minutes covered.
- Remove the foil and continue baking for an additional 15-20 minutes, or until potatoes are tender and cheese is golden and bubbly.
- Remove from oven and let the casserole rest for 10 minutes before serving to allow it to set and cool slightly.
- Serve hot, cutting into square portions. Optional: Garnish with chopped fresh parsley or green onions.
Tips
- Potato Perfection: Slice potatoes uniformly to ensure even cooking. Use a mandoline slicer for consistent 1/4-inch thick rounds if possible.
- Beef Browning Technique: Drain excess fat completely to prevent a greasy casserole. Use lean ground beef (80/20 or 85/15 blend) for the best flavor.
- Cheese Tip: For extra flavor, mix different types of cheese like cheddar and monterey jack, or add a sprinkle of parmesan on top.
- Make-Ahead Magic: This casserole can be assembled up to 24 hours in advance and refrigerated before baking. Just add 10-15 minutes to the cooking time if baking from cold.
- Moisture Control: The water in the cream of mushroom soup helps steam the potatoes. Don't skip this step, as it keeps the dish from being too dry.
- Serving Suggestion: Let the casserole rest for 10 minutes after baking to allow it to set and make cutting easier.
- Customization: Feel free to add vegetables like diced bell peppers or mushrooms between layers for extra nutrition and flavor.
Nutrition Facts
Calories: 350kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
