Cheesy Hamburger Potato Casserole
A comforting dish combining ground beef, creamy potatoes, and gooey cheese, perfect for weeknight dinners or family gatherings.
Ingredients
Main Ingredients
- 4 medium potatoes, sliced
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cups shredded cheddar cheese
- 1 can cream of mushroom soup
- 1 cup milk
- to taste salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Instructions
Preparation
- Preheat your oven to 350°F (175°C) so it’s ready for baking.
- In a skillet, brown the ground beef and chopped onions over medium heat. Cook until the beef is no longer pink, then drain any excess grease.
- In a large bowl, mix the cream of mushroom soup, milk, garlic powder, paprika, salt, and pepper. Stir until well combined.
- Grease a baking dish with oil or cooking spray. Start layering: place half of the sliced potatoes at the bottom, followed by half of the beef mixture and half of the cheese. Repeat with the remaining ingredients.
- Pour the creamy soup mixture evenly over the top layer of cheese.
Baking
- Cover the casserole with aluminum foil and bake for 45 minutes.
- After 45 minutes, remove the foil and bake for an additional 15 minutes until the potatoes are tender and the cheese is bubbly and golden.
- Let the casserole cool slightly before serving to allow the layers to settle.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Freezing is also an option for up to 2 months. To reheat, thaw overnight in the fridge and bake at 350°F (175°C) until heated through, about 20-25 minutes.