Hamburger Potato Casserole
🕒 The Basics
Prep time: 20 minutes
Cook time: 60 minutes
Servings: 6 people
Difficulty: Easy
🛒 Ingredients
The Base
Ground Beef: 1.5 lbs (80/20 or 90/10 lean)
Potatoes: 5–6 medium Russet or Yukon Gold potatoes (peeled and sliced into 1/8-inch rounds)
Onion: 1 medium yellow onion, diced
Garlic: 3 cloves, minced
The Sauce
Cream of Mushroom Soup: 1 can (10.5 oz)
Milk: 3/4 cup (whole or 2%)
Sour Cream: 1/2 cup (adds tang and creaminess)
Cheddar Cheese: 2 cups, shredded (divided)
Seasonings: 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, 1/2 tsp dried thyme
👩🍳 Instructions
Prep the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
Brown the Beef: In a large skillet, cook the ground beef and diced onions over medium-high heat until the meat is no longer pink. Drain the excess grease. Stir in the minced garlic and cook for 1 minute until fragrant. Season with half of the salt and pepper.
Mix the Sauce: In a medium bowl, whisk together the cream of mushroom soup, milk, sour cream, paprika, thyme, and the remaining salt and pepper.
Layer it Up: * Place half of the sliced potatoes in the bottom of the baking dish.
Spread the beef mixture evenly over the potatoes.
Pour half of the sauce over the beef.
Add the remaining potatoes in a final layer.
Pour the rest of the sauce over the top.
Bake: Cover the dish tightly with aluminum foil. Bake for 45 minutes.
Cheese it Up: Remove the foil. Sprinkle the 2 cups of shredded cheddar cheese over the top. Bake uncovered for another 15 minutes, or until the potatoes are fork-tender and the cheese is bubbly and golden.
Rest: Let the casserole sit for 5–10 minutes before serving. This allows the sauce to thicken.
💡 Pro Tips & Notes
Slice Thin: Use a mandoline slicer for the potatoes if you have one. Consistent thickness ensures every potato is cooked through at the same time.
The Potato Choice: Russets soak up the sauce beautifully, while Yukon Golds hold their shape better and offer a buttery flavor.
Vegetable Boost: Feel free to add a layer of frozen peas, corn, or canned green beans between the beef and potatoes for a complete one-dish meal.
🥗 Nutritional Info (Per Serving)
Calories Total Fat Carbs Protein Sodium
485 kcal 28g 32g 26g 840mg
✅ Benefits
Meal Prep Friendly: This tastes even better the next day as the flavors meld.
Kid-Approved: It features familiar, mild flavors that even picky eaters enjoy.
Budget-Friendly: Uses pantry staples and affordable cuts of meat.
❓ Common Questions (Q&A)
Q: Can I use ground turkey instead?
A: Absolutely! It’s a great way to lean out the recipe. Just add a teaspoon of Worcestershire sauce to the turkey to boost the “beefy” umami flavor.
Q: Why are my potatoes still hard?
A: This usually happens if the slices are too thick or the dish wasn’t covered tightly enough. The steam trapped by the foil is what cooks the potatoes.
Q: Can I freeze this?
A: Yes. You can freeze it after baking. Thaw it in the fridge overnight and reheat in the oven at 350°F until warmed through. Note that potatoes can sometimes change texture slightly after freezing.