Cheesy Hamburger Potato Casserole
A comforting casserole featuring layers of tender potatoes, seasoned ground beef, and melted cheese in a creamy mushroom sauce, perfect for busy weeknights or family gatherings.
Ingredients
Main ingredients
- 4 large large potatoes, thinly sliced Slice evenly for consistent cooking
- 1 pound ground beef Can substitute with ground turkey for a leaner option
- 1 medium onion, chopped Adds flavor to the beef mixture
- 2 cups shredded cheese Cheddar or your choice
- 1 can cream of mushroom soup Can substitute with homemade white sauce or other cream-based soup
- 1 cup milk Use plant-based milk for a dairy-free version
- to taste Salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a skillet, cook the ground beef and chopped onion over medium heat until the beef is browned. Drain any excess fat.
- In a large bowl, whisk together the cream of mushroom soup, milk, garlic powder, Italian seasoning, salt, and pepper until well combined.
Layering
- In a greased casserole dish, create layers: start with half of the sliced potatoes, followed by half of the beef mixture, and half of the cheese. Repeat this with the remaining ingredients.
- Pour the creamy soup mixture evenly over the top of the casserole.
Baking
- Cover the dish with aluminum foil and bake for 45 minutes.
- Remove the foil and continue baking for an additional 15 minutes, or until the potatoes are tender and the cheese is bubbly and golden brown.
- Allow it to cool for a few minutes before serving.
Notes
To serve, consider a fresh green salad or a dollop of sour cream as toppings. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months. Reheat in the oven or microwave.