Of course! This Easy Hamburger Potato Casserole is the definition of comfort food. It’s a hearty, all-in-one dish that’s perfect for a busy weeknight. Think of it as a deconstructed cheeseburger meets scalloped potatoes.
Here’s a simple, foolproof recipe.
Easy Hamburger Potato Casserole
This recipe is layered for maximum flavor and requires minimal prep.
Ingredients:
· 1 lb lean ground beef
· 1 medium onion, chopped
· 2 cloves garlic, minced
· 1 (10.5 oz) can condensed cream of mushroom soup (or cream of celery/chicken)
· 1 cup milk
· 1 tablespoon Worcestershire sauce
· 1 teaspoon paprika
· Salt and black pepper to taste
· 4-5 medium Russet potatoes, thinly sliced (about ⅛ inch thick) – no need to peel!
· 2 cups shredded cheddar cheese, divided
· Cooking spray or butter for greasing
· Optional additions: 1 can of drained green beans, corn, or sliced mushrooms mixed in with the beef.
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Brown the Beef: In a large skillet over medium-high heat, cook the ground beef and onion until the beef is no longer pink and the onion is soft. Add the garlic and cook for one more minute. Drain off any excess grease.
- Make the Sauce: Stir in the condensed soup, milk, Worcestershire sauce, paprika, salt, and pepper into the beef mixture. Bring to a simmer, then remove from heat.
- Layer the Casserole:
· Layer 1: Arrange half of the thinly sliced potatoes in the bottom of the prepared baking dish. Season lightly with a pinch of salt and pepper.
· Layer 2: Spoon half of the beef and sauce mixture evenly over the potatoes.
· Layer 3: Sprinkle one cup of the shredded cheddar cheese over the beef.
· Repeat: Repeat the layers with the remaining potatoes, beef sauce, and finally, the last cup of cheese. - Bake: Cover the baking dish tightly with aluminum foil. Bake for 50-60 minutes.
- Check for Doneness: The casserole is done when the potatoes are tender when pierced with a fork. If they are still firm, re-cover and bake in 10-minute increments until tender.
- Brown the Top: Remove the foil and bake for another 5-10 minutes, until the cheese on top is bubbly and slightly golden.
- Rest: Let the casserole stand for 10-15 minutes before serving. This allows the sauce to thicken and makes it easier to slice.
Tips for the Best Casserole:
· Slice Potatoes Thinly: Use a mandoline slicer or a sharp knife to get even, thin slices. This ensures they cook through in the same time as the rest of the casserole.
· Don’t Skip the Resting Time: Letting it sit after baking is crucial for the layers to set. Otherwise, it will be very runny when you scoop it out.
· Cheese Choices: Sharp cheddar gives the best flavor, but you can use any good melting cheese like Colby Jack, Monterey Jack, or a Mexican blend.
· Make it Lighter: You can use ground turkey, low-fat soup, low-fat milk, and reduced-fat cheese.
· Add Veggies: Feel free to stir in a drained can of green beans, corn, or sliced mushrooms with the beef mixture for a complete meal.
· Prep Ahead: You can assemble the entire casserole the night before, cover, and refrigerate. Let it sit at room temperature for 20-30 minutes before baking. You may need to add 10-15 minutes to the baking time since it will be cold.
This is a family-friendly meal that everyone will love. Enjoy your easy and delicious dinner