Of course! This Cheesy Hamburger Potato Casserole is the epitome of comfort food. It’s hearty, family-friendly, and incredibly easy to make. Think of it as a deconstructed cheeseburger meets scalloped potatoes, all baked into one glorious dish.
Here’s a classic, foolproof recipe that will become a weeknight favorite.
Cheesy Hamburger Potato Casserole
This recipe layers seasoned ground beef, creamy soup, and tender potatoes under a blanket of melted cheese.
Ingredients
· 1 lb ground beef (80/20 is ideal for flavor)
· 1 medium onion, chopped
· 2 cloves garlic, minced
· 1 can (10.5 oz) condensed cream of mushroom soup (or cream of chicken)
· 1 cup beef broth or milk
· 1/2 cup sour cream
· 1 tablespoon Worcestershire sauce
· 1 teaspoon paprika
· Salt and black pepper to taste
· 4-5 medium russet potatoes (about 2 lbs), peeled and thinly sliced (about ⅛ inch thick)
· 2 cups shredded cheddar cheese, divided
· Cooking spray or oil for the dish
Optional Add-ins:
· 1 cup frozen mixed vegetables (peas, corn, carrots)
· 4-5 slices cooked and crumbled bacon
Instructions
- Preheat and Prep:
· Preheat your oven to 375°F (190°C).
· Lightly grease a 9×13 inch baking dish with cooking spray or oil.
- Cook the Beef and Aromatics:
· In a large skillet over medium-high heat, cook the ground beef and onion until the beef is browned and the onion is soft. Drain off any excess grease.
· Add the minced garlic and cook for one more minute until fragrant.
· Stir in the cream of mushroom soup, beef broth (or milk), sour cream, Worcestershire sauce, paprika, salt, and pepper. Bring to a simmer, then remove from heat.
- Assemble the Casserole:
· Layer 1: Spread 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 hamburger and sauce mixture evenly over the potatoes.
· Layer 3: Sprinkle one cup of the shredded cheddar cheese over the meat sauce.
· Repeat Layers: Add the remaining potatoes, followed by the remaining meat sauce.
- Bake:
· Cover the dish tightly with aluminum foil.
· Bake for 60 minutes.
- Add Cheese and Finish Baking:
· Carefully remove the foil (watch for steam!).
· Sprinkle the remaining 1 cup of cheddar cheese evenly over the top.
· Return the casserole to the oven, uncovered, and bake for another 15-20 minutes, or until the cheese is bubbly and golden, and the potatoes are tender when pierced with a fork.
- Rest and Serve:
· Let the casserole stand for 10-15 minutes before serving. This allows the sauce to thicken and makes it easier to slice.
· Garnish with chopped fresh parsley or chives if desired.
Tips for the Best Casserole:
· Slice Potatoes Thinly and Evenly: This is the key to ensuring they cook through. A mandoline slicer is perfect for this job, but a sharp knife works too.
· Don’t Skip the Sour Cream: It adds a wonderful tang and creaminess that balances the richness.
· Short on Time? Use a 20-24 oz bag of frozen shredded hash browns (thawed) instead of fresh potatoes. This can also reduce the baking time.
· Make it Your Own:
· Spicy Kick: Add a diced jalapeño with the onions or a dash of hot sauce to the meat mixture.
· Different Cheese: Try a Colby-Jack, Monterey Jack, or a Gouda for a different flavor profile.
· Vegetable Boost: Stir a cup of frozen mixed vegetables into the meat sauce before assembling for a complete meal in one dish.
· Storage: Leftovers can be stored in the refrigerator for up to 4 days and reheat beautifully in the microwave or oven.
This casserole is the definition of hearty, satisfying, and cheesy goodness. It’s a complete meal that everyone will love