Hamburger Potato Casserole

This Hamburger Potato Casserole is a hearty, family-friendly comfort food made with layers of seasoned ground beef, tender potatoes, creamy sauce, and melted cheese.

Ingredients (Serves 6)

For the Casserole

• 1 lb (450 g) lean ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4–5 medium Yukon Gold or russet potatoes, thinly sliced
• 2 tablespoons butter, melted
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• Salt and black pepper, to taste

Cream Sauce

• 1 (10.5 oz / 300 g) can cream of mushroom soup (or cream of chicken soup)
• 1 cup (240 ml) milk
• ½ cup sour cream

Topping

• 2 cups (200 g) shredded cheddar cheese
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. Preheat the oven
   • Preheat your oven to 375°F (190°C).
   • Grease a 9 × 13-inch (23 × 33 cm) baking dish.
2. Cook the beef
   • Heat a large skillet over medium heat.
   • Cook the ground beef and onion for 6–8 minutes, breaking up the meat as it browns.
   • Add the garlic and cook for 30 seconds.
   • Drain any excess fat.
   • Season with garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper.
3. Prepare the sauce
   • In a bowl, whisk together the cream of mushroom soup, milk, and sour cream until smooth.
4. Assemble the casserole
   • Arrange half of the sliced potatoes in the prepared baking dish.
   • Spread half of the beef mixture over the potatoes.
   • Pour half of the cream sauce over the beef.
   • Repeat the layers with the remaining potatoes, beef, and sauce.
5. Bake
   • Cover tightly with aluminum foil.
   • Bake for 60 minutes.
6. Add the cheese
   • Remove the foil and sprinkle the cheddar cheese evenly over the top.
   • Bake uncovered for another 15–20 minutes, or until the potatoes are tender and the cheese is melted and golden.
7. Serve
   • Let the casserole rest for 10 minutes before serving.
   • Garnish with chopped parsley, if desired.

Optional Add-Ins

• Sliced mushrooms
• Frozen peas
• Diced bell peppers
• Crumbled cooked bacon
• Parmesan cheese
• Green onions

Tips

• Slice the potatoes about ⅛ inch (3 mm) thick so they cook evenly.
• For extra flavor, substitute half of the cheddar with Monterey Jack or Colby cheese.
• The casserole can be assembled a day in advance and refrigerated before baking.
• Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Rest Time: 10 minutes
Total Time: 1 hour 50 minutes
Servings: 6