Cheesy Hamburger Potato Casserole
A comforting and easy-to-make casserole combining savory ground beef, creamy cheese, and tender potatoes, perfect for weeknight dinners or casual gatherings.
Ingredients
Main Ingredients
- 1.5 lbs ground beef (or ground turkey) You can substitute ground turkey for a leaner option.
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 5-6 medium russet potatoes, thinly sliced (about 1/8 inch) Feel free to use sweet potatoes for a different flavor.
- 2 cups shredded cheddar cheese, divided Sharp cheddar gives the best flavor.
- 1 cup shredded mozzarella, optional For extra meltiness.
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken) Cream of chicken soup is a great alternative.
- 1 cup milk
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika, optional
- 1 tbsp olive oil or butter, for greasing the dish
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish with olive oil or butter.
- In a skillet, brown the ground beef with the chopped onion until fully cooked, draining any excess fat afterward. Add minced garlic, salt, pepper, and paprika.
- In a bowl, whisk together the cream of mushroom soup and milk until smooth.
Assembly and Baking
- Layer half of the sliced potatoes at the bottom of the greased dish.
- Spread half of the beef mixture on top, followed by half of the sauce, and sprinkle with 1 cup of cheddar cheese.
- Repeat with the remaining potatoes, beef, sauce, and top with the rest of the cheddar and mozzarella.
- Cover the dish with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15-20 minutes until the potatoes are tender and the cheese is bubbly and golden.
- Allow the casserole to rest for 5 minutes before serving.
Notes
Store leftovers tightly covered in the refrigerator for up to 3-4 days. Can be frozen before baking; thaw overnight in the fridge before cooking. Reheat in the oven to restore texture.