A comforting and hearty Hamburger Potato Casserole that combines ground beef, creamy sauce, and layers of potatoes and cheese for a delightful dinner.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:65–70 minutes
Total Time:85–90 minutes
Yield:6–8 servings 1x
Category:Dinner
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1½ lbs ground beef
1 small onion, diced
2 cloves garlic, minced
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
½ cup milk
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
2 lbs russet potatoes, thinly sliced
2 cups shredded cheddar cheese
½ cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley, optional
Instructions
Preheat oven to 375°F. Grease a 9×13-inch baking dish.
Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and onion. Cook for 6–8 minutes, breaking up the beef, until browned. Drain excess grease.
Add garlic and cook for 30 seconds.
In a bowl, whisk together cream of mushroom soup, sour cream, milk, Worcestershire sauce, onion powder, paprika, salt, and black pepper.
Layer the casserole: Arrange half of the sliced potatoes in the baking dish. Spread half of the beef mixture over the potatoes, followed by half of the creamy sauce and 1 cup cheddar cheese.
Repeat with the remaining potatoes, beef, sauce, and cheddar cheese.
Sprinkle the mozzarella over the top.
Cover tightly with aluminum foil and bake for 45 minutes.
Remove the foil and bake for another 20–25 minutes, until the potatoes are tender and the cheese is golden and bubbly.
Let the casserole rest for 10 minutes before serving. Garnish with parsley if desired.
Notes
Optional add-ins include crispy bacon, diced mushrooms, frozen peas, corn, diced bell peppers, pickled jalapeños, and extra cheddar cheese.