Hamburger Potato Casserole

Here’s a cozy, satisfying dish perfect for busy nights: Hamburger Potato Casserole — a layered bake of ground beef, thin-sliced potatoes, and a creamy, cheesy sauce. Think of it like a meat-and-potato lasagna, without the fuss.

🥘 Hamburger Potato Casserole

🍴 Serves: 4–6

⏱️ Total Time: ~1 hour 30 minutes

📝 Ingredients:

• 1 lb (450g) ground beef

• 1 small onion, diced

• 2 garlic cloves, minced

• 4–5 medium potatoes, thinly sliced (Yukon Gold or Russets work best)

• 1 can (10.5 oz) cream of mushroom soup (or cream of cheddar/chicken)

• 1/2 cup milk

• 1 1/2 cups shredded cheddar cheese

• Salt and pepper, to taste

• 1/2 tsp paprika (optional)

• Butter or spray, for greasing

👩‍🍳 Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13″ baking dish.

2. Cook the beef mixture:

   • In a skillet, brown the ground beef with diced onion over medium heat.

   • Add garlic in the last minute. Drain excess grease.

   • Season with salt, pepper, and optional paprika.

3. Make the sauce:

   • In a bowl, mix the cream of mushroom soup with milk and 1 cup of shredded cheese.

4. Assemble the casserole:

   • Layer half the sliced potatoes in the bottom of the baking dish.

   • Add half the beef mixture.

   • Pour half the cheese sauce over it.

   • Repeat layers: potatoes → beef → sauce.

   • Top with remaining 1/2 cup cheese.

5. Bake:

   • Cover with foil and bake for 60 minutes.

   • Uncover and bake an additional 20–30 minutes, or until potatoes are tender and top is golden and bubbly.

6. Rest before serving:

   • Let sit for 10 minutes before serving. It sets up nicely and slices better.

🥄 Optional Add-ins:

• Veggies: frozen peas, corn, or green beans

• Cheese upgrade: mix cheddar with mozzarella, Colby Jack, or Gruyère

• Top with: crispy fried onions or crushed potato chips for crunch

Want a slow cooker version, gluten-free swap, or from-scratch sauce alternative? Just let me know!