Easy Hamburger Potato Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb ground beef
02 -
1 medium onion, diced
03 -
3-4 medium potatoes, peeled and thinly sliced
04 -
1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup)
05 -
1/2 cup sour cream
06 -
1 cup shredded cheddar cheese (divided)
07 -
1/4 cup milk
08 -
1 tbsp olive oil or butter
→ Seasoning
09 -
1 tsp garlic powder
10 -
1/2 tsp onion powder
11 -
Salt and pepper to taste
→ Optional Garnish
12 -
Chopped parsley
# Instructions:
01 -
Preheat the oven to 350°F (175°C).
02 -
In a large skillet, heat the olive oil or butter over medium heat. Add the diced onion and cook until softened (about 3-4 minutes). Add the ground beef and cook, breaking it up as it browns. Drain any excess fat, then season with garlic powder, onion powder, salt, and pepper.
03 -
In a large mixing bowl, combine the cream of mushroom soup, sour cream, milk, 1/2 cup of the shredded cheddar cheese, and the cooked beef mixture. Stir everything together until well mixed.
04 -
In a greased 9x13-inch baking dish, layer half of the sliced potatoes evenly on the bottom. Spoon half of the beef mixture on top. Repeat the layers, ending with the beef mixture.
05 -
Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the casserole.
06 -
Cover the casserole with aluminum foil and bake in the preheated oven for 40-45 minutes, or until the potatoes are tender when pierced with a fork.
07 -
Remove the foil and bake for an additional 5-10 minutes to let the cheese melt and the top become golden.
08 -
Let the casserole cool for a few minutes before serving. Garnish with chopped parsley if desired.
# Notes:
01 -
You can use russet potatoes, Yukon gold potatoes, or even frozen hash browns for quicker prep.
02 -
For extra flavor, feel free to add in other veggies like bell peppers, mushrooms, or peas.
03 -
If you prefer a crispy top, broil for a couple of minutes after baking.