Hamburger Potato Casserole

Here’s a classic, comforting Hamburger Potato Casserole — hearty, creamy, and easy to make. Perfect for a family dinner or meal prep! 🍲

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🍽️ Hamburger Potato Casserole (serves 4–6)

Ingredients

Main ingredients:

• 1 lb (450g) ground beef

• 1 onion, finely chopped

• 3–4 medium potatoes, thinly sliced (Yukon Gold or Russet work best)

• 1–2 cups shredded cheese (cheddar, mozzarella, or a mix)

• 1 can (10.5 oz / 300g) cream of mushroom soup or cream of chicken soup

• ½ cup milk (or cream for extra richness)

• ½ tsp garlic powder

• ½ tsp paprika

• Salt and black pepper to taste

• 1 tbsp olive oil or butter (for greasing)

Optional extras:

• 1 cup frozen mixed veggies or corn

• 2 tbsp sour cream (for creamier sauce)

• Chopped parsley or green onions (for garnish)

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🥘 Instructions

1. Preheat the oven

   • Set to 375°F (190°C). Lightly grease a medium casserole dish with butter or oil.

2. Cook the beef

   • In a skillet, cook the ground beef and onion over medium heat until the beef is browned and the onions are soft.

   • Drain excess fat.

   • Season with salt, pepper, garlic powder, and paprika.

3. Make the sauce

   • In a bowl, mix the cream of mushroom soup and milk (add sour cream if using). Stir until smooth.

4. Assemble the casserole

   • Layer half of the sliced potatoes in the bottom of the greased dish.

   • Add half the beef mixture.

   • Pour over half the soup mixture.

   • Repeat layers: potatoes → beef → soup mixture.

   • Top with shredded cheese.

5. Bake

   • Cover with foil and bake for 45 minutes.

   • Remove foil and bake an additional 15–20 minutes, until the top is golden and the potatoes are tender when pierced with a fork.

6. Rest and serve

   • Let sit for about 10 minutes before serving. Garnish with parsley or green onions if desired.

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🌿 Tips & Variations

• Cheesier version: Mix cheese into each layer instead of just on top.

• Healthier twist: Substitute half the potatoes with sliced zucchini or cauliflower.

• Make-ahead: Assemble up to a day ahead and refrigerate; bake when ready to serve.

• Slow cooker version: Layer ingredients in the slow cooker and cook on low for 6–7 hours.

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Would you like me to give you a from-scratch version without canned soup, or keep it as a quick version using condensed soup?