Hamburger Potato Casserole
This easy Hamburger Potato Casserole combines seasoned ground beef, thinly sliced potatoes, creamy mushroom sauce and plenty of melted cheddar cheese. Baked until tender and golden, it's a hearty, budget-friendly comfort-food dinner that's perfect for feeding the family.
Ingredients
- 1½ pounds ground beef preferably 85/15 or 90/10
- 1 medium yellow onion diced (about 1 cup)
- 6 medium potatoes peeled and thinly sliced (about 2½–3 pounds)
- 1 can 10¾ ounces condensed cream of mushroom soup
- ½ cup whole milk
- 2½ cups shredded cheddar cheese divided
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 2 teaspoons salt divided
- 1 teaspoon black pepper divided
- 2 tablespoons unsalted butter cut into small pieces
- Nonstick cooking spray or additional butter for greasing the baking dish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9 × 13-inch baking dish with nonstick cooking spray or butter.
- Heat a large skillet over medium-high heat. Add 1½ pounds ground beef and the diced onion. Cook for approximately 7 to 8 minutes, breaking the beef apart with a wooden spoon until browned and the onions have softened. Drain any excess grease.
- Add the garlic powder, paprika, 1 teaspoon salt and ½ teaspoon black pepper. Stir until the seasonings are evenly distributed throughout the meat. Remove the skillet from the heat and set aside.
- In a medium mixing bowl, combine the condensed cream of mushroom soup and ½ cup milk. Whisk until smooth and creamy.
- Peel the potatoes and slice them into thin, even rounds, approximately ⅛ inch thick. Season the sliced potatoes with the remaining 1 teaspoon salt and ½ teaspoon black pepper.
- Arrange half of the sliced potatoes across the bottom of the prepared baking dish, overlapping them slightly. Spread the cooked ground beef and onion mixture evenly over the potatoes. Pour half of the cream of mushroom soup mixture over the beef. Sprinkle 1 cup shredded cheddar cheese evenly over the top.
- Arrange the remaining sliced potatoes over the cheese. Pour the remaining creamy mushroom sauce evenly across the potatoes. Dot the surface with the 2 tablespoons of butter, cut into small pieces.
- Cover the baking dish tightly with aluminum foil. Bake at 375°F for approximately 45 minutes.
- Carefully remove the foil and test the potatoes with a knife. If they're still firm, cover and bake for another 10 to 15 minutes, or until tender. Once the potatoes are tender, sprinkle the remaining 1½ cups cheddar cheese evenly over the casserole.
- Return the casserole to the oven uncovered. Bake for another 10 to 15 minutes, until the cheese is completely melted and lightly golden.
- Remove the casserole from the oven and let it rest for approximately 10 minutes before slicing. This gives the creamy sauce time to settle and makes the casserole easier to serve.
Video
Recipe Tips
Slice the potatoes thin and evenly.
This is probably the most important part of getting this recipe right.
I recommend slicing the potatoes approximately ⅛ inch thick, preferably using a mandoline slicer for consistency.
If the potatoes are too thick, the cheese and beef may be ready long before the potatoes become tender.
Also, keep the casserole tightly covered with aluminum foil during the first stage of baking. This traps steam and helps soften the potatoes.
One more important tip: Don't rely only on the baking time. Before adding the final layer of cheese, insert a knife into the center of the casserole. It should slide through the potatoes easily. If there's resistance, cover the dish again and continue baking for another 10 to 15 minutes.
