Description
A comforting and cheesy hamburger potato casserole featuring layers of thinly sliced russet potatoes, savory ground beef cooked with onions and garlic, all smothered in creamy mushroom soup and melted cheddar and mozzarella cheeses. This hearty oven-baked dish is perfect for family dinners and is easy to prepare with simple ingredients.
Ingredients
Scale
Meat Mixture
- 1 ½ lbs ground beef or ground turkey
- 1 medium onion, chopped
- 3 cloves garlic, minced
Potato Layers
- 5 –6 medium russet potatoes, thinly sliced (about 1/8 inch)
Sauce and Cheese
- 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)
- 1 cup milk
Seasonings and Others
- 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 your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly with olive oil or butter to prevent sticking.
- Cook beef mixture: In a large skillet over medium heat, brown the ground beef with the chopped onion until the beef is fully cooked and the onions are soft. Drain off any excess fat. Stir in minced garlic, salt, black pepper, and paprika if using to enhance the flavor.
- Make sauce: In a medium bowl, whisk together the can of cream of mushroom soup and milk until the mixture is smooth and well combined.
- Assemble casserole: Start by layering half of the thinly sliced potatoes evenly in the bottom of the prepared baking dish. Spread half of the beef mixture over the potatoes. Pour half of the soup sauce over the beef layer, then sprinkle with 1 cup of shredded cheddar cheese. Repeat with remaining potatoes, beef, and sauce. Top the final layer with the remaining cheddar cheese and optionally the shredded mozzarella cheese for extra cheesiness.
- Bake covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes to allow the potatoes to cook through and flavors to meld.
- Bake uncovered: Remove the foil and continue baking for an additional 15–20 minutes until the potatoes are tender, cheese is fully melted, bubbly, and begins to turn golden brown.
- Serve: Let the casserole rest for 5 minutes before serving. This casserole pairs wonderfully with a fresh green salad or steamed vegetables for a complete meal.
Notes
- You can substitute ground turkey for ground beef for a leaner option.
- Using pre-shredded cheese saves time, but shredding your own cheese can result in better melt and flavor.
- Thinly slicing the potatoes ensures they cook evenly and become tender in the baking time.
- If cream of mushroom soup is unavailable, cream of chicken soup works as a great alternative.
- To make it gluten-free, ensure the cream soup used is labeled gluten-free.
- The optional paprika adds a subtle smoky flavor but can be omitted if preferred.
Nutrition
- Serving Size: 1 slice (approximately 1/8 of casserole)
- Calories: 420
- Sugar: 3g
- Sodium: 710mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg
