Hamburger Potato Casserole
This Hamburger Potato Casserole layers seasoned ground beef, thinly sliced potatoes, onion, and cheddar cheese with a creamy mushroom sauce. It is baked until the potatoes are tender and the cheese is bubbly and golden.
Equipment
- large skillet For browning the ground beef and cooking the onion.
- 9x13-inch baking dish For layering and baking the casserole.
- mixing bowl For combining the cream of mushroom soup and milk.
- aluminum foil For covering the casserole during the first 45 minutes of baking.
- knife For chopping the onion and slicing the potatoes.
Ingredients
- 1 lb ground beef
- 4 medium potatoes, thinly sliced
- 1 medium onion, chopped
- 2 cups shredded cheddar cheese
- 1 can cream of mushroom soup
- 1 cup milk
- salt and pepper to taste
- chopped parsley for garnish, optional
Instructions
- In a large skillet, brown the ground beef over medium heat. Drain excess fat and add chopped onion. Cook until the onion is translucent. Season with salt and pepper.
- Preheat oven to 350°F (175°C). In a greased 9×13 inch baking dish, layer half of the sliced potatoes. Top with half of the cooked beef mixture. Sprinkle with half of the cheddar cheese. Repeat the layers with the remaining potatoes, beef, and cheese.
- In a bowl, mix the cream of mushroom soup and milk until smooth. Pour the mixture evenly over the layered casserole.
- Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes until the potatoes are tender and the cheese is bubbly and golden.
Notes
Cover the casserole with aluminum foil for the first 45 minutes of baking, then remove the foil and continue baking for 15–20 minutes until the potatoes are tender and the cheese is bubbly and golden. Chopped parsley can be used as an optional garnish.