Hamburger and Potatoes Casserole with Cheesy, Creamy Layers
A comforting hamburger and potatoes casserole made with seasoned ground beef, thinly sliced russet potatoes, creamy mushroom sauce, and melted cheddar cheese. This hearty baked dinner is packed with savory flavor and tender, cheesy layers.
- Cook Time: 65-70 minutes
- Total Time: 0 hours
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
1 lb (450 g) ground beef
1 medium onion, finely chopped
3 cups (about 4 medium) russet potatoes, peeled and thinly sliced
1 cup (240 ml) milk
1 can (10.5 oz / 295 g) condensed cream of mushroom soup
1 cup (115 g) shredded cheddar cheese
2 tbsp butter, melted
1 tsp garlic powder
1 tsp paprika
Salt and pepper, to taste
2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish.
2. In a large skillet over medium heat, brown the ground beef with the chopped onion until no pink remains and the beef reaches 160°F. Drain excess fat. Season with salt, pepper, and garlic powder.
3. Arrange half of the sliced potatoes in the prepared baking dish. Top with half of the cooked beef mixture. Repeat with the remaining potatoes and beef.
4. In a medium bowl, whisk together the milk, condensed cream of mushroom soup, paprika, and melted butter until smooth. Pour evenly over the layered potatoes and beef.
5. Cover the baking dish with aluminum foil and bake for 50 minutes.
6. Remove the foil and sprinkle the shredded cheddar cheese evenly over the casserole. Bake uncovered for another 15–20 minutes, or until the potatoes are tender and the cheese is melted and bubbly.
7. Let the casserole rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
Notes
Slice potatoes thinly and evenly to encourage consistent cooking.
Drain excess grease from the browned ground beef to prevent an oily casserole.
Keep the casserole covered during the first 50 minutes to retain moisture and help soften the potatoes.
Check the potatoes with a fork before serving. Continue baking if they are still firm.
Freshly shredded cheddar generally melts more smoothly than packaged shredded cheese.
Refrigerate leftovers in airtight containers within two hours of cooking. Store for up to 3–4 days.
Reheat leftovers to an internal temperature of 165°F.
Freezing is possible, but the potatoes and creamy sauce may change texture after thawing.
Find it online: https://elitesrecipes.com/hamburger-and-potatoes-casserole/