Hamburger Potato Casserole

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Hamburger Potato Casserole 

🕒 The Basics

  • Prep time: 20 minutes

  • Cook time: 60 minutes

  • Servings: 6 people

  • Difficulty: Easy

🛒 Ingredients

The Base

  • Ground Beef: 1.5 lbs (80/20 or 90/10 lean)

  • Potatoes: 5–6 medium Russet or Yukon Gold potatoes (peeled and sliced into 1/8-inch rounds)

  • Onion: 1 medium yellow onion, diced

  • Garlic: 3 cloves, minced

The Sauce

  • Cream of Mushroom Soup: 1 can (10.5 oz)

  • Milk: 3/4 cup (whole or 2%)

  • Sour Cream: 1/2 cup (adds tang and creaminess)

  • Cheddar Cheese: 2 cups, shredded (divided)

  • Seasonings: 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, 1/2 tsp dried thyme

👩‍🍳 Instructions

  1. Prep the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.

  2. Brown the Beef: In a large skillet, cook the ground beef and diced onions over medium-high heat until the meat is no longer pink. Drain the excess grease. Stir in the minced garlic and cook for 1 minute until fragrant. Season with half of the salt and pepper.

  3. Mix the Sauce: In a medium bowl, whisk together the cream of mushroom soup, milk, sour cream, paprika, thyme, and the remaining salt and pepper.

  4. Layer it Up: * Place half of the sliced potatoes in the bottom of the baking dish.

    • Spread the beef mixture evenly over the potatoes.

    • Pour half of the sauce over the beef.

    • Add the remaining potatoes in a final layer.

    • Pour the rest of the sauce over the top.

  5. Bake: Cover the dish tightly with aluminum foil. Bake for 45 minutes.

  6. Cheese it Up: Remove the foil. Sprinkle the 2 cups of shredded cheddar cheese over the top. Bake uncovered for another 15 minutes, or until the potatoes are fork-tender and the cheese is bubbly and golden.

  7. Rest: Let the casserole sit for 5–10 minutes before serving. This allows the sauce to thicken.

💡 Pro Tips & Notes

  • Slice Thin: Use a mandoline slicer for the potatoes if you have one. Consistent thickness ensures every potato is cooked through at the same time.

  • The Potato Choice: Russets soak up the sauce beautifully, while Yukon Golds hold their shape better and offer a buttery flavor.

  • Vegetable Boost: Feel free to add a layer of frozen peas, corn, or canned green beans between the beef and potatoes for a complete one-dish meal.

🥗 Nutritional Info (Per Serving)

Calories Total Fat Carbs Protein Sodium
485 kcal 28g 32g 26g 840mg

✅ Benefits

  • Meal Prep Friendly: This tastes even better the next day as the flavors meld.

  • Kid-Approved: It features familiar, mild flavors that even picky eaters enjoy.

  • Budget-Friendly: Uses pantry staples and affordable cuts of meat.

❓ Common Questions (Q&A)

Q: Can I use ground turkey instead?

A: Absolutely! It’s a great way to lean out the recipe. Just add a teaspoon of Worcestershire sauce to the turkey to boost the “beefy” umami flavor.

Q: Why are my potatoes still hard?

A: This usually happens if the slices are too thick or the dish wasn’t covered tightly enough. The steam trapped by the foil is what cooks the potatoes.

Q: Can I freeze this?

A: Yes. You can freeze it after baking. Thaw it in the fridge overnight and reheat in the oven at 350°F until warmed through. Note that potatoes can sometimes change texture slightly after freezing.

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