Cheesy Hamburger Potato Casserole
Indulge in pure comfort food bliss with this Cheesy Hamburger Potato Casserole, a hearty and satisfying dish that’s perfect for family dinners or potlucks. Layers of tender russet potatoes, savory ground beef seasoned with garlic, paprika, and parsley, and creamy mushroom sauce come together under a melty blanket of cheddar cheese. This casserole is easy to assemble and bakes to perfection, with golden bubbling cheese and fork-tender potatoes that make every bite irresistible. With just 20 minutes of prep time and simple ingredients like cream of mushroom soup and pantry spices, this one-pan wonder is a convenient, crowd-pleasing option for busy weeknights. Serve it as a complete meal or pair it with a fresh green salad for a balanced dinner idea everyone will adore.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 4 large russet potatoes, thinly sliced
- 1 can (10.5 oz) cream of mushroom soup
- 0.5 cup milk
- 2 cups shredded cheddar cheese
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with cooking spray or olive oil.
Heat the olive oil in a large skillet over medium heat. Add the ground beef, diced onion, and minced garlic. Cook until the beef is browned and the onions are translucent, about 8-10 minutes. Drain any excess grease.
Season the beef mixture with paprika, dried parsley, salt, and black pepper. Stir well and set aside.
In a mixing bowl, whisk together the cream of mushroom soup and milk until smooth.
Layer half of the thinly sliced potatoes in the bottom of the prepared casserole dish, overlapping slightly.
Spread half of the cooked ground beef mixture over the potatoes, followed by half of the soup mixture. Sprinkle 1 cup of shredded cheddar cheese evenly over the layer.
Repeat the layering process with the remaining potatoes, beef mixture, soup mixture, and shredded cheese.
Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and the potatoes are tender when pierced with a fork.
Let the casserole rest for 5-10 minutes before serving. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
3226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.1 g | 233% | |
| Saturated Fat | 87.6 g | 438% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 586 mg | 196% | |
| Sodium | 5320 mg | 231% | |
| Total Carbohydrate | 254.2 g | 92% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 28.6 g | ||
| Protein | 169.4 g | 339% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 2232 mg | 172% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 6832 mg | 145% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
