Hamburger Potato Casserole

Hamburger potato casserole with layered ground beef, thinly sliced russet potatoes, and cheddar baked in a creamy sauce until tender.

Prep Time: 20

Cook Time: 1 20

Total Time: 1 40

Course: Dinner

Cuisine: American

Servings: servings

Calories: 500kcal

Ingredients

1 lb ground beef
1 small yellow onion diced
2 lbs russet potatoes peeled and thinly sliced (about 1/8 inch)
1 (10.5 oz) can cream of mushroom soup
3/4 cup milk
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
2 cups shredded cheddar cheese divided
2 tbsp fresh parsley chopped, for garnish

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Instructions

Heat the oven: Preheat the oven to 375°F and grease a 9x13-inch baking dish.
Brown the beef: In a skillet over medium-high heat, brown the ground beef with the diced onion, breaking it up as it cooks, about 7-8 minutes, until it reaches 160°F and no pink remains. Drain off the excess grease.
Mix the sauce: In a bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth.
Layer the casserole: Spread half the sliced potatoes in the dish, top with half the beef, and pour over half the sauce. Repeat with the remaining potatoes, beef, and sauce, then sprinkle 1 cup of the cheddar over the top.
Bake covered: Cover the dish tightly with foil and bake for 65 minutes, until the potatoes are fork-tender when you poke through the center.
Add cheese and finish: Uncover, scatter the remaining 1 cup of cheddar over the top, and bake for another 10-15 minutes, until the cheese is melted and the edges are bubbly.
Rest and serve: Let the casserole rest for 5-10 minutes so it sets up, then sprinkle with parsley and serve.

Notes

Slice the potatoes thin, about 1/8 inch, and bake covered with foil until fork-tender before uncovering to brown the cheese, so the potatoes cook all the way through. Brown the ground beef to an internal temperature of 160°F.

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