Description
This Cheesy Hamburger Potato Casserole is a comforting and hearty dish featuring layers of seasoned ground beef, thinly sliced russet potatoes, and a creamy mushroom sauce, all topped with a blend of melted cheddar and mozzarella cheese. Perfect for a family dinner, this oven-baked casserole combines savory flavors with a gooey cheese topping, making it a satisfying meal on a chilly night or any time you crave a classic casserole.
Ingredients
Scale
Meat Mixture
- 1 ½ lbs ground beef or ground turkey
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
Potatoes and Cheese
- 5–6 medium russet potatoes, thinly sliced (about 1/8 inch)
- 2 cups shredded cheddar cheese, divided
- 1 cup shredded mozzarella cheese (optional, for extra meltiness)
Sauce and Miscellaneous
- 1 (10.5 oz) can cream of mushroom soup (or cream of chicken soup)
- 1 cup milk
- 1 tbsp olive oil or butter for greasing the dish
Instructions
- Preheat oven: Heat your oven to 350°F (175°C). Grease a 9×13-inch baking dish evenly with olive oil or butter to prevent sticking and add flavor.
- Cook beef mixture: In a skillet over medium heat, brown the ground beef along with chopped onions until the meat is fully cooked and no longer pink. Drain excess fat from the pan. Stir in minced garlic, salt, black pepper, and paprika (if using), combining well to infuse flavors.
- Make sauce: In a separate bowl, whisk together the cream of mushroom soup and milk until the mixture is smooth and creamy, which will serve as the casserole’s rich sauce.
- Assemble casserole: Start by layering half of the thinly sliced potatoes evenly at the bottom of the greased baking dish. Next, spread half of the cooked beef mixture over the potatoes. Pour half of the creamy soup sauce over the beef, and sprinkle evenly with 1 cup of shredded cheddar cheese. Repeat these layers — remaining potatoes, beef mixture, sauce — and finish by topping with the remaining cheddar and the optional mozzarella cheese for extra cheesiness.
- Bake covered: Cover the baking dish with aluminum foil to keep moisture in and bake the casserole in the preheated oven for 45 minutes. This step helps the potatoes cook thoroughly and flavors meld together.
- Bake uncovered: Remove the foil and continue baking for an additional 15 to 20 minutes, or until the potatoes are tender when pierced with a fork and the cheese on top is bubbly and golden brown.
- Serve: Let the casserole rest for 5 minutes after removing it from the oven to set. Serve warm, ideally with a side green salad or steamed vegetables for a balanced meal.
Notes
- You can substitute ground turkey for a leaner option without sacrificing flavor.
- Using cream of chicken soup instead of mushroom soup offers a milder taste if preferred.
- Thinly slicing potatoes uniformly ensures even cooking.
- If you like extra crispy cheese topping, broil the casserole for 2-3 minutes at the end but watch carefully to prevent burning.
- Resting the casserole after baking helps it firm up, making it easier to serve.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: thirty g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 70 mg
