Total Time: 1 hour 35 minutes | Servings: 6
Contents
Ingredients:
- 1 lb lean ground beef
- 4-5 medium Russet or Yukon Gold potatoes (peeled & thinly sliced)
- 1 small onion, finely chopped
- 1 (10.5 oz) can condensed cream of mushroom soup
- ½ cup milk
- 1 ½ cups shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp paprika
- Salt & pepper to taste
- Cooking spray or butter (for greasing)
Instructions:
- Prep Oven & Dish
- Preheat oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish.
- Cook the Beef
- In a skillet over medium heat, brown the ground beef. Add chopped onion and cook until softened (3-4 minutes). Drain excess fat.
- Season with garlic powder, paprika, salt, and pepper.
- Make the Sauce
- In a bowl, whisk together the cream of mushroom soup and milk until smooth.
- Layer the Casserole
- First layer: Spread half the potato slices in the baking dish. Season lightly with salt and pepper.
- Second layer: Top potatoes with half the beef mixture, followed by half the sauce.
- Repeat layers: Add remaining potatoes, beef, and sauce.
- Add Cheese & Bake
- Sprinkle shredded cheddar evenly over the top.
- Cover with foil and bake for 1 hour. Remove foil and bake 15–20 minutes more, until potatoes are tender and cheese is golden.
- Serve
- Let cool 5 minutes. Garnish with fresh parsley or green onions if desired.
Tips for Success:
- Thin Potato Slices: Use a mandoline for even, quick slicing.
- Add Veggies: Stir in diced bell peppers, mushrooms, or spinach with the beef.
- Cheese Swap: Try mozzarella, Colby Jack, or a sprinkle of Parmesan.
Why You’ll Love It:
Pantry-friendly ingredients
Minimal prep, hands-off baking
Crowd-pleasing cheesy comfort food
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