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.