🥘 Hamburger Potato Casserole Recipe
Ingredients
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1 lb (450 g) ground beef
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1 medium onion, diced
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3 cloves garlic, minced
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4–5 medium potatoes, thinly sliced (Yukon gold or russet work well)
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1 can (10.5 oz) cream of mushroom soup (or cream of celery/chicken)
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1/2 cup milk
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1 tsp salt
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1/2 tsp black pepper
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1 tsp paprika (optional)
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1–2 cups shredded cheddar cheese
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2 tbsp butter (optional, for dotting on top)
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Optional: chopped parsley for garnish
Instructions
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Preheat oven:
Set to 375°F (190°C). Grease a 9×13-inch baking dish. -
Cook the beef:
In a skillet over medium heat, cook ground beef with onion and garlic until browned. Drain excess fat. Season with salt, pepper, and paprika. -
Prepare the sauce:
In a bowl, mix the cream of mushroom soup with milk until smooth. -
Layer the casserole:
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Start with a layer of half the sliced potatoes in the baking dish.
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Add half the cooked beef mixture.
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Pour half the soup mixture over the beef and potatoes.
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Repeat layers with the remaining potatoes, beef, and soup.
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Top with shredded cheese and dot with butter if desired.
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Bake:
Cover with foil and bake for 45 minutes. Remove foil and bake another 15–20 minutes until potatoes are tender and cheese is golden and bubbly. -
Serve:
Garnish with chopped parsley. Let it cool 5–10 minutes before serving.
🍴 Tips & Variations
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Extra veggies: Add bell peppers, mushrooms, or carrots for more nutrition.
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Cheese variations: Mix mozzarella with cheddar for a gooey layer.
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Make ahead: Assemble the casserole a day in advance, refrigerate, and bake when ready.
If you want, I can give a quick version using frozen hash browns to save time without losing the flavor—it’s even easier for weeknight dinners. Do you want that version?
