Hamburger Potato Casserole
This hearty and comforting hamburger potato casserole is layered with seasoned ground beef, tender potatoes, and gooey cheese, baked to golden perfection. Perfect for busy weeknights or family dinners!
Ingredients
- 1 lb ground beef
- 4 medium potatoes thinly sliced (or 3 cups hash browns, defrosted)
- 1 cup shredded cheddar cheese plus extra for topping
- 1 small onion diced
- 2 cloves garlic minced
- 1 can 10.5 oz cream of mushroom soup
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, cook the ground beef with diced onion and minced garlic until browned. Season with salt, pepper, and paprika. Drain excess fat.
- Thinly slice the potatoes or prepare the defrosted hash browns.
- In a bowl, mix the cream of mushroom soup and milk until smooth. Add 1/2 cup of shredded cheese to the mixture for extra creaminess.
- Grease a 9x13-inch baking dish. Layer half the potatoes, followed by half the beef mixture. Pour half the soup mixture on top. Repeat the layers.
- Sprinkle a generous amount of shredded cheese on top.
- Cover with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.
- Let the casserole cool for 5-10 minutes before serving.
Notes
- For a healthier twist, use lean ground turkey, sweet potatoes, or low-fat cheese.
- Make it ahead: Assemble the casserole the night before, refrigerate, and bake when needed.
- Leftovers: Store in an airtight container for up to 3 days or freeze for up to 2 months.