Cheesy Hamburger Potato Casserole
Layers of sliced russet potatoes, seasoned ground beef, and creamy mushroom sauce baked under melted cheddar and mozzarella.
Equipment
- 9x13 inch baking dish
- Large skillet
- Mixing bowl
- Aluminum foil
Ingredients
Main Ingredients
- 1 ½ lb ground beef 80 percent lean
- 1 medium onion chopped
- 3 cloves garlic minced
- 5 to 6 medium russet potatoes peeled and sliced 1/8 inch thick
- 2 cup shredded cheddar cheese divided
- 1 cup shredded mozzarella cheese
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup milk
- ¼ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 1 tbsp olive oil or butter for greasing the dish
Instructions
Cooking
- Prep the dish. Preheat to 350 degrees F and grease a 9x13 inch baking dish.
- Brown the beef. Cook the beef and onion in a large skillet until no pink remains and 160 degrees F, then drain the fat.
- Season. Stir in the garlic, salt, pepper, and paprika.
- Make the sauce. Whisk the soup and milk in a bowl until smooth.
- Layer. Layer half the potatoes, beef, sauce, and 1 cup cheddar, then repeat and top with the remaining cheddar and the mozzarella.
- Bake covered. Cover with aluminum foil and bake 45 minutes.
- Finish. Uncover and bake 15 to 20 minutes more until the potatoes are tender and the cheese is golden. Rest 5 minutes.
Notes
Substitutions: Cream of chicken soup works in place of mushroom, and ground turkey can replace the beef.
Tips: Slice the potatoes evenly, keep the foil tight, and test the center with a knife.
Storage: Refrigerate for 3 to 4 days and reheat to 165 degrees F.