Description
A comforting and hearty Cheesy Hamburger Potato Casserole featuring layers of seasoned ground beef, thinly sliced russet potatoes, and a creamy mushroom sauce, all topped with melted cheddar and mozzarella cheese. This easy-to-make baked casserole is perfect for family dinners and serves 8.
Ingredients
Scale
Main Ingredients
- 1 ½ lbs ground beef or ground turkey
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 5–6 medium russet potatoes, thinly sliced (about 1/8 inch)
- 2 cups shredded cheddar cheese, divided
- 1 cup shredded mozzarella cheese (optional, for extra meltiness)
- 1 10.5 oz can cream of mushroom soup (or cream of chicken soup)
- 1 cup milk
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
- 1 tbsp olive oil or butter (for greasing the dish)
Instructions
- Preheat oven: Heat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with olive oil or butter to prevent sticking during baking.
- Cook beef mixture: In a skillet over medium heat, brown the ground beef with chopped onion until fully cooked and no longer pink. Drain excess fat from the skillet. Stir in minced garlic, salt, black pepper, and paprika if using. Cook for another 1-2 minutes until fragrant, then remove from heat.
- Make sauce: In a mixing bowl, whisk together the cream of mushroom soup and milk until you achieve a smooth, creamy consistency. Set aside.
- Assemble casserole: Layer half of the thinly sliced potatoes evenly on the bottom of the prepared baking dish. Spread half of the cooked beef mixture over the potatoes. Pour half of the creamy soup mixture evenly over the beef and potatoes. Sprinkle 1 cup of shredded cheddar cheese over the top.
- Repeat layers: Repeat the layering process with the remaining potatoes, beef mixture, and sauce. Finish by topping the casserole with the remaining 1 cup of cheddar cheese and the optional shredded mozzarella cheese for an extra cheesy and melty topping.
- Bake covered: Cover the casserole tightly with aluminum foil and place it in the preheated oven. Bake for 45 minutes to allow the potatoes to cook through and flavors to meld.
- Bake uncovered: Remove the foil and bake the casserole for an additional 15–20 minutes. This step helps the cheese on top to become bubbly, golden, and slightly crispy, while ensuring the potatoes are tender.
- Serve: Once baked, let the casserole rest for 5 minutes before serving. This casserole pairs wonderfully with a green salad or steamed vegetables for a complete meal.
Notes
- You can substitute ground turkey for a leaner option or for those who prefer poultry.
- Use cream of chicken soup if cream of mushroom is not available.
- For a richer flavor, you can add a teaspoon of Worcestershire sauce to the beef mixture.
- If you want a spicier dish, add a pinch of cayenne pepper or chili flakes along with the paprika.
- Make sure potatoes are sliced thinly to ensure even cooking and tenderness.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
Nutrition
- Serving Size: 1/8 casserole (about 1 cup)
- Calories: 385 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 70 mg
