Hamburger Potato Casserole
Hamburger Potato Casserole is hearty, filling, and great for family dinners. It's full of tender potatoes and ground beef, smothered in a deliciously creamy sauce, and covered in melty cheese.
Servings: 6 people
Ingredients
- 1 ½ pounds lean ground beef
- 4 pounds russet potatoes, about 4-5 large potatoes
- 1 cup diced yellow onion, about ½ small onion
- 2 teaspoons minced garlic, about 2 cloves
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 (10-ounce) can cream of mushroom soup
- 1 (10-ounce) can cheddar soup
- 1 cup whole milk
- 2 tablespoons Worcestershire sauce
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees Fahrenheit, and spray a 9x13x2 inch baking dish with cooking spray. Prepare 4 pounds russet potatoes, by peeling and slicing them no bigger than ¼-inch thick disks.
- Heat a skillet over medium-high heat, add 1 ½ pounds lean ground beef and 1 cup diced yellow onion,and cook the meat, breaking it apart and stirring frequently until the beef is browned.
- Add 2 teaspoons minced garlic,½ teaspoon salt, and ½ teaspoon pepper to the skillet and cook another minute, tossing to incorporate the seasonings. Remove the meat mixture from the heat and set aside.
- In a bowl, whisk together 1 (10-ounce) can cream of mushroom soup, 1 (10-ounce) can cheddar soup, 1 cup whole milk, and 2 tablespoons Worcestershire sauce.
- Assemble the casserole by laying down ⅓ of the meat mixture. Layer ⅓ of the potatoes over the meat, then pour ⅓ of the soup mixture over the potatoes and meat. Top this layer with ⅓ of the 2 cups shredded cheddar cheese.
- Repeat the layers two more times, ending with the rest of the cheese. Cover the casserole in foil and bake for 90-120 minutes, until the potatoes are tender.
- Uncover the casserole and bake another 10-15 minutes until the cheese is bubbly and slightly browned on top.
- Remove the casserole from the oven and let it rest for 5 minutes before serving.
Notes
- Potato Thickness: Cutting your potatoes into ¼-inch thick rounds is as thick as you should go. If they are any thicker, the cooking time is too long. If you use a mandolin or cut the potatoes into thinner slices, you won’t need to cook it quite as long. A mandolin does about ⅛ inch thick slices and will cook for 55-65 minutes.
- Reduce Cook Time: If you want to reduce the baking time, boil the ¼-inch thick sliced potatoes for 5 minutes to soften them before assembling the casserole. Bake for about 50-60 minutes rather than 90.
Nutrition
Calories: 590kcal | Carbohydrates: 61g | Protein: 41g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 113mg | Sodium: 623mg | Potassium: 1835mg | Fiber: 4g | Sugar: 6g | Vitamin A: 453IU | Vitamin C: 20mg | Calcium: 381mg | Iron: 6mg
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