Hamburger Potato Casserole
Indulge in the ultimate comfort food with this hearty Hamburger Potato Casserole, a layered classic that combines seasoned ground beef, tender russet potatoes, and a creamy mushroom sauce, all topped with melted cheddar cheese. Perfect for busy weeknights or potluck gatherings, this casserole is easy to assemble with simple ingredients like diced onion, garlic powder, and a velvety blend of milk and cream of mushroom soup. The layers bake together to create a melt-in-your-mouth dish that's rich, flavorful, and satisfying for the whole family. Garnished with a sprinkle of parsley for a hint of freshness, this one-pan wonder is destined to become a dinner favorite. Ready in just over an hour and serving six hearty portions, this recipe is a must-try for casserole lovers!
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Recipe Information
Ingredients
- 1 lb Ground beef
- 1 medium Yellow onion, diced
- 4 medium Russet potatoes, thinly sliced
- 2 cans Cream of mushroom soup
- 1 cup Whole milk
- 2 cups Cheddar cheese, shredded
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Garlic powder
- 1 tbsp Dried parsley (optional, for garnish)
- 1 as needed Cooking spray
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with cooking spray.
In a large skillet, brown the ground beef over medium heat. Crumble the beef as it cooks and stir in the diced onion. Cook until the onion is soft and the beef is fully browned, about 5-7 minutes. Drain any excess fat.
Season the beef mixture with salt, black pepper, and garlic powder. Stir well and set aside.
In a large mixing bowl, whisk together the cream of mushroom soup and milk until smooth.
Spread a thin layer of the soup mixture on the bottom of the prepared casserole dish. Arrange a single layer of potato slices over the sauce.
Spoon half of the cooked beef mixture over the potatoes, spreading it out evenly. Pour about 1/3 of the soup mixture over the beef.
Repeat the layers: another layer of potatoes, the remaining beef mixture, and 1/3 of the soup mixture. Finish with a final layer of potatoes and the remaining soup mixture on top.
Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil, sprinkle the shredded cheddar cheese evenly over the top, and return the casserole to the oven. Bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole rest for 5-10 minutes before serving. Garnish with dried parsley if desired.
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 16.1 g | 81% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 999 mg | 43% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 6.7 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 418 mg | 32% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 859 mg | 18% | |
*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.
