Hamburger Potato Casserole
Crispy-edged potatoes, melty cheddar, and savory beef all baked in one cozy, comforting dish with ground beef, potatoes, cheddar, and creamy mushroom soup. Unfussy layers, rich flavor, and pure comfort.
6
servings
Ingredients
- 1 tbsp (15 ml) olive oil or substitute butter
- 1 large onion chopped
- 2 cloves garlic minced
- 1.5 lbs (680 g) lean ground beef 85/15 preferred
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp black pepper freshly ground
- 2.5 lbs (1130 g) russet potatoes sliced thinly (about 5-6 medium potatoes), peel on or off as you like
- 2 cans (600 g) cream of mushroom soup 10.5 oz each (about 300g per can)
- 1 cup (240 ml) milk any kind
- 2 cups (220 g) cheddar cheese shredded, divided, sharp or medium
- 1.5 tsp (9 g) kosher salt to taste
Equipment
- 9x13 inch Baking Dish
- Skillet
- Mixing bowl
- Aluminum foil
Instructions
- Preheat oven to 350°F (180°C). Grease a 9x13-inch baking dish.
- In a skillet, heat the olive oil over medium heat. Add chopped onion and cook, stirring, for about 5 minutes until softened. Add minced garlic and cook another 30 seconds until fragrant.
- Add ground beef, dried thyme, garlic powder, black pepper, and 1 teaspoon salt to the pan. Cook, breaking up the beef, until browned and no longer pink. Drain excess fat as needed. Remove from heat.
- Layer half the sliced potatoes in the prepared baking dish. Sprinkle lightly with salt. Top with half the beef mixture and ½ cup shredded cheddar.
- Add another layer with the remaining potatoes (sprinkle with salt), the rest of the beef mixture, and another ½ cup cheese. Finish with a third layer of potatoes on top.
- In a bowl, whisk together cream of mushroom soup and milk until smooth. Pour evenly over the casserole layers.
- Cover tightly with aluminum foil. Bake for 60 minutes to steam the potatoes and meld the flavors.
- Remove foil. Sprinkle on the remaining cup of cheese. Bake uncovered 20–30 minutes more, until the cheese is golden and bubbly, and potatoes are fork-tender.
- Allow to rest 10–15 minutes for easier slicing and serving. Enjoy warm.
Notes
You can prepare this casserole in advance and refrigerate up to a day before baking (add 10–15 minutes extra bake time if starting cold). Leftovers keep well in the fridge for up to 4 days and freeze beautifully for 2 months (wrap tightly). For veggie additions, layer in sautéed bell peppers, frozen corn, or peas. Substitute cream of chicken or celery soup if desired.
Nutrition
Calories: 540kcal | Carbohydrates: 40g | Protein: 32g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 115mg | Sodium: 1090mg | Potassium: 970mg | Fiber: 4g | Sugar: 4g | Vitamin A: 700IU | Vitamin C: 10mg | Calcium: 350mg | Iron: 4mg