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This hamburger potato casserole is pure comfort food that always hits the spot on busy weeknights or chilly weekends. The layers of savory ground beef, tender potatoes, creamy sauce, and oozy cheese mean everyone comes back for seconds. I love how it uses simple ingredients but delivers big on flavor and satisfaction.
My family requests this casserole every time the weather cools down. Making it brings back memories of gathering around the table with warm plates and plenty of laughter.
Ingredients
- Ground beef Use lean for less grease and bold flavor
- Yellow onion Adds sweetness and depth look for firm heavy ones
- Potatoes Russet or Yukon Gold are best for their texture in casseroles
- Cheddar cheese or cheese blend Melts beautifully opt for block cheese you shred yourself for the creamiest results
- Cream of mushroom soup or cream of chicken soup Offers rich creamy body choose low sodium if desired
- Milk Helps thin out the sauce whole milk adds extra richness
- Salt and black pepper Essential for balancing flavors
- Garlic powder Gives an underlying warmth use fresh garlic for more kick
- Paprika Optional but brings a gentle smokiness
- Fresh parsley Optional for garnish and color choose bright green bunches
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 375 degrees Fahrenheit so it is fully heated when you are ready to bake. A hot oven ensures your casserole cooks through evenly.
- Brown the Ground Beef:
- Add ground beef and chopped onion to a large skillet over medium heat. Cook the mixture slowly stirring occasionally until the meat is no longer pink and the onions are soft. Sprinkle in salt black pepper garlic powder and paprika during the last minute of cooking. Drain any excess fat for a lighter casserole then set this mixture aside.
- Mix the Sauce:
- Combine cream of mushroom soup and milk in a medium bowl. Whisk until the mixture is fully smooth and there are no lumps so it spreads easily over your casserole layers.
- Layer the Casserole:
- Grease or spray a 9 by 13 inch baking dish with butter or nonstick spray. Arrange half the potatoes in even layers over the base. Spoon half of the beef and onion mixture over the potatoes. Pour over half of your soup mixture then scatter a third to a half cup of shredded cheese. Repeat these layers so the final layer has plenty of cheese on top to create a golden crust.
- Bake:
- Cover the casserole tightly with foil. Place in the center rack of your oven and bake for 45 minutes. Remove the foil and return to the oven for 15 minutes longer. The topping should turn bubbling golden and potatoes should feel tender when pierced with a fork.
- Rest and Garnish:
- Remove from the oven and let stand five to ten minutes. This helps the casserole set so serving is easier. Finish with a sprinkle of fresh parsley if you like an extra pop of freshness.
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My favorite part is the way the potatoes soak up the cheesy sauce and beef juices. This was always my dads go to for feeding our big family on Sundays and my kids now beg for it after soccer matches.
Storage Tips
Let the casserole cool completely before wrapping the dish or portioning into containers. Store in the refrigerator up to three days. For freezing wrap tightly in foil and then plastic wrap and freeze up to two months. I like reheating portions in the oven so the edges crisp up again.
Ingredient Substitutions
If cream of mushroom soup isn’t your taste swap in cream of chicken or even cream of celery. Ground turkey or sausage can replace beef for a twist. Use Monterey Jack or a Mexican cheese blend for a different flavor profile. Add sliced mushrooms or bell peppers to stretch the recipe further.
Serving Suggestions
Serve this casserole with a crisp green salad or steamed green beans for extra veggies. Warm buttery rolls or crusty bread mop up every bit of the creamy sauce. It also works as a hearty brunch option topped with a fried egg.
Cultural and Historical Context
Casseroles like this one became classic American fare in the mid twentieth century as convenient, filling meals for busy families. The combination of meat potatoes and canned soups meant dinner could stretch to feed a crowd with little fuss or expense. This recipe is a nod to generations of home cooks looking for simple delicious comfort.
Recipe FAQs
- → Can another cheese be used instead of cheddar?
Yes, try mozzarella, Monterey Jack, or a cheese blend for a different flavor and melt.
- → How thin should the potatoes be sliced?
Slice potatoes as thin as possible—about 1/8 inch—for even cooking and a tender texture.
- → Is it possible to use fresh mushrooms?
Yes, add sautéed mushrooms to the beef or mix with the sauce for extra texture and taste.
- → How do you reheat leftovers?
Reheat covered in the oven at 350°F until warmed through, or gently in the microwave.
- → Can ground turkey replace ground beef?
Yes, ground turkey works well and gives a lighter taste while keeping the texture hearty.