Hamburger Potato Casserole
A hearty, cheesy hamburger potato casserole made with layers of seasoned ground beef, tender sliced potatoes, and plenty of melted cheese
Equipment
- 9x13 baking dish
- Large skillet
- mandoline or sharp knife
- Aluminum foil
Ingredients
- 1½ lbs ground beef
- 1 medium yellow onion diced
- 2 garlic cloves minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 can 10.5 oz condensed cream of mushroom soup
- ½ cup milk
- 2 lbs russet potatoes thinly sliced (about ⅛ inch thick)
- 2½ cups shredded cheddar cheese divided
- Fresh parsley chopped, for garnish
Instructions
Brown and Season the Beef
- Heat a large skillet over medium heat and add the ground beef and diced onion, breaking the beef apart with a wooden spoon as it cooks. Cook for 7-8 minutes, until the beef is fully browned and the onion has softened, then drain any excess grease from the pan.
- Stir in the garlic, salt, black pepper, garlic powder, and onion powder, cooking for another 30 seconds until fragrant. Remove from heat and stir in the condensed cream of mushroom soup and milk until well combined and smooth.
Layer the Casserole
- Spread a thin layer of the beef mixture on the bottom of a greased 9x13 baking dish. Arrange half of the thinly sliced potatoes in an even layer over the beef, slightly overlapping the slices so there aren't large gaps.
- Sprinkle 1 cup of shredded cheddar cheese over the potatoes, then repeat with the remaining beef mixture, followed by the rest of the sliced potatoes, pressing down gently to compact the layers slightly.
Bake the Casserole
- Cover the baking dish tightly with aluminum foil and bake at 375°F (190°C) for 50-55 minutes, until the potatoes are fork-tender when pierced in the center of the dish. Checking a slice from the middle is important here, since that's typically the last spot to fully cook through.
- Remove the foil, sprinkle the remaining 1½ cups of shredded cheddar cheese evenly over the top, and bake uncovered for another 12-15 minutes, until the cheese is fully melted, golden, and slightly bubbling. Let the casserole rest for 10 minutes before serving, garnished with fresh parsley, since this helps the layers set for cleaner slicing.
Notes
- Slicing the potatoes as thin and evenly as possible is genuinely the most important step in this recipe, since uneven slices will cook at different rates and can leave some pieces undercooked while others turn mushy.
- A mandoline slicer makes quick work of this and helps keep the thickness consistent throughout.
- Keeping the dish tightly covered with foil for the first bake is essential for trapping steam and helping the potatoes cook through properly, so don't skip that step even though it takes longer than baking uncovered the whole time.
- Letting the casserole rest for a full 10 minutes before slicing makes a noticeable difference in how cleanly it holds together when served.
- If you're short on time, pre-cooking the potato slices for a few minutes in the microwave before layering can help speed up the overall bake time.
- Leftovers reheat well in the oven or microwave and often taste even better the next day once the flavors have fully melded together.