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Cheesy Hamburger Potato Casserole
Who needs a fancy restaurant when you can whip up a Cheesy Hamburger Potato Casserole that’s sure to have the whole family singing your praises (and maybe a few off-key notes too)?
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Ingredients
- 1 lb ground beef
- 4 medium potatoes, thinly sliced
- 1 medium onion, chopped
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 cup milk
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Instructions
Preheat the oven to 350°F (175°C).
In a skillet, heat olive oil over medium heat and sauté the chopped onion until translucent.
Add the ground beef to the skillet and cook until browned. Drain excess fat.
In a large bowl, mix cream of mushroom soup, milk, garlic powder, paprika, salt, and pepper.
Layer half of the sliced potatoes in a greased 9x13-inch baking dish.
Spread the cooked beef mixture over the potatoes.
Pour half of the soup mixture over the beef layer, followed by half of the cheese.
Add the remaining potatoes, then the rest of the soup mixture, and top with the remaining cheese.
Cover with foil and bake for 30 minutes, then remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
Kitchen Tools
- 9x13-inch baking dish
- Skillet
- Mixing bowl
- Knife for slicing
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, you can prepare it a day in advance and bake it when ready.
You can substitute it with any cream soup you have on hand.
Yes, use lentils or a meat substitute for the ground beef.
Yes, just thaw them before using for even cooking.
Leftovers can be stored in the refrigerator for up to 4 days.
Yes, ensure that the cream soup and any additional ingredients are gluten-free.
A fresh salad or steamed vegetables pair nicely.