Hamburger Potato Casserole

Hamburger Potato Casserole is a filling and comforting meal made with layers of tender potatoes, melted cheese, and ground beef, all covered in a creamy mushroom sauce. This is the perfect recipe for a filling family dinner like easy homemade hamburger helper, especially on those cold nights when you want something warm and filling.

Ingredients

◯ 1 ½ pounds of ground beef
◯ 4 big russet potatoes, peeled and cut into thin slices
◯ 1 medium onion, cut into pieces
◯ Two cups of shredded cheddar cheese
◯ One can (10.75 oz) of condensed cream of mushroom soup
◯ ¾ cup of milk
◯ 1 teaspoon of garlic powder
◯ 1 tsp. of paprika
◯ Salt and pepper to taste
◯ 2 tablespoons of olive oil
◯ Chopped fresh parsley for garnish

Step 1: Get the oven ready and the ingredients ready

Set your oven to 350°F (175°C).
Peel the russet potatoes and cut them into thin slices. Cut the onion into small pieces.

Step 2: Cook the Beef Until Brown

Put 1 tablespoon of olive oil in a skillet and heat it over medium heat.
Add the chopped onion and ground beef and cook until the beef is browned and the onion is clear. Get rid of any extra grease.
Season the beef and onion mixture with garlic powder, paprika, salt, and pepper. For another quick ground beef meal, consider our easy one-pan ground beef and rice with cheese.

Step 3: Get the Casserole Layering Ready

In a different bowl, mix the condensed cream of mushroom soup and milk until they are smooth.
Put a layer of sliced potatoes in a greased 9×13 inch baking dish.
Put half of the beef and onion mixture on top of the potatoes, then half of the soup mixture on top of that.
Add 1 cup of shredded cheddar cheese on top.
Do the same thing with the rest of the potatoes, beef mixture, soup mixture, and cheese.

Step 4: Put the casserole in the oven

Put aluminum foil over the baking dish and bake it in the preheated oven for an hour.
Take off the cover and bake for another 30 minutes, or until the potatoes are soft and the top is golden and bubbly.

Step 5: Add the garnish and serve

Take the casserole out of the oven and let it cool for a few minutes.
Before serving, add chopped fresh parsley on top.

Serve the Hamburger Potato Casserole hot, and if you can, add steamed vegetables, a fresh salad, or a hearty side of homemade garlic bread to balance out the richness of the dish.

Tips & Variations

Cutting Potatoes: Cut the potatoes into thin slices so they cook evenly and get soft. You might also enjoy our easy crispy air fryer potatoes recipe.
Different Cheeses: Different kinds of cheese, like Monterey Jack or Colby, can give your dish a different taste.
Make Ahead: You can put the casserole together ahead of time and put it in the fridge until you’re ready to bake it.

Cooking Times & Nutrition

Time to get ready: about 20 minutes
Time to cook: 1 hour and 30 minutes
The whole thing took: about an hour and fifty minutes
Calories: About 400 to 500 per serving, depending on the size of the serving and the ingredients used.
Protein: 20 to 25 grams per serving
Sodium: Changes depending on the cheese and soup used

Hamburger Potato Casserole is a delicious and simple dish that will make you feel better and taste great. It’s a recipe that’s good for the whole family and makes a tasty and filling meal out of simple ingredients, much like a healthy superfood shepherd’s pie recipe. This classic casserole is warm, cheesy, and creamy. Enjoy!

Easy Hamburger Potato Casserole

Hamburger Potato Casserole is a filling and comforting meal made with layers of tender potatoes, melted cheese, and ground beef, all covered in a creamy mushroom sauce. This is the perfect recipe for a filling family dinner, especially on those cold nights when you want something warm and filling.

1 ½ pounds ground beef
4 large russet potatoes, peeled and thinly sliced
1 medium onion, chopped
2 cups shredded cheddar cheese
1 can (10.75 oz) condensed cream of mushroom soup
¾ cup milk
1 teaspoon garlic powder
1 tsp paprika
Salt and pepper to taste
2 tablespoons olive oil
Chopped fresh parsley for garnish

Preheat your oven to 350°F (175°C). Prepare the potatoes by peeling and slicing them thinly. Chop the onion into small pieces.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and ground beef and cook until the beef is browned and the onion is translucent. Drain any extra grease.
Season the beef and onion mixture with garlic powder, paprika, salt, and pepper.
In a separate bowl, mix the condensed cream of mushroom soup and milk until smooth.
Lightly grease a 9×13 inch baking dish.
Arrange a layer of sliced potatoes in the bottom of the prepared baking dish.
Spoon half of the beef and onion mixture over the potatoes, then half of the soup mixture on top of that.
Sprinkle 1 cup of shredded cheddar cheese over the soup mixture.
Repeat the layers with the remaining potatoes, beef mixture, soup mixture, and cheese.
Cover the baking dish with aluminum foil. Bake in the preheated oven for 1 hour.
Remove the foil and continue baking for another 30 minutes, or until the potatoes are tender and the top is golden and bubbly.
Remove the casserole from the oven and let it cool for a few minutes.
Garnish with chopped fresh parsley before serving.
Serve hot, optionally with steamed vegetables or a fresh salad to balance out the richness of the dish.

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