easy-hamburger-potato-casserole

Easy Hamburger Potato Casserole

TOTAL
85min
PREP
20min
COOK
65min
Easy

A simple, hearty one-dish meal featuring seasoned ground beef layered with tender sliced potatoes and a creamy mushroom soup sauce. This kid-friendly casserole is perfect for a quick weeknight dinner and preps in minutes.

650 Calories
30g Protein
45g Carbs
40g Fats

*Nutrition per serving

Casserole
Ground Beef
Potatoes
Cream of Mushroom Soup

Ingredients

Servings: 6
900g (2 lb) Ground beef
1 medium (approx. 150g / 5.3 oz) Onion
2 cloves (approx. 6g / 0.2 oz) Garlic
1.5 tsp (approx. 9g) Salt
0.75 tsp (approx. 2g) Black pepper
1kg (2.2 lb) Potatoes
2 cans (approx. 600g / 21 oz total) Condensed cream of mushroom soup
240ml (1 cup) Milk
200g (2 cups) Shredded cheddar cheese
2 tbsp (approx. 4g) Optional: Fresh parsley

Steps

1

Preheat your oven to 190°C (375°F). Lightly grease a 9x13 inch (23x33 cm) baking dish with cooking spray or butter.

2

In a large skillet or Dutch oven, cook the ground beef over medium-high heat. Break it apart with a spoon as it cooks. Drain off any excess grease once the beef is no longer pink.

3

Add the chopped onion to the skillet with the cooked ground beef. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes.

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Cooking the onion with the beef helps to meld the flavors. Ensure the onion is finely chopped so it cooks evenly and integrates well into the casserole.

4

Stir in the minced garlic, salt, and black pepper. Cook for another minute until the garlic is fragrant. Remove the skillet from the heat.

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Be careful not to burn the garlic, as it can become bitter.

5

In a separate medium bowl, whisk together the two cans of condensed cream of mushroom soup and the milk until smooth. This creates the creamy sauce base for the casserole.

6

Arrange half of the thinly sliced potatoes in an even layer on the bottom of the prepared baking dish.

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Slicing the potatoes thinly ensures they cook through evenly and become tender. A mandoline slicer can be very helpful for achieving uniform slices.

7

Spread the cooked ground beef and onion mixture evenly over the layer of potatoes.

8

Pour half of the cream of mushroom soup mixture over the beef layer. Spread it out gently to cover the meat.

9

Arrange the remaining sliced potatoes in a second even layer over the beef and soup mixture.

10

Pour the remaining cream of mushroom soup mixture evenly over the top layer of potatoes, ensuring all potato slices are coated.

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Getting the soup mixture all the way to the edges helps prevent the potatoes from drying out during baking.

11

Cover the baking dish tightly with aluminum foil. Make sure the foil is sealed around the edges to trap steam and help the potatoes cook.

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Using foil prevents the top from browning too quickly before the potatoes are tender.

12

Bake in the preheated oven for 45 minutes. This initial baking time allows the potatoes to soften and cook through.

13

Carefully remove the aluminum foil. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.

14

Return the casserole to the oven, uncovered, and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the potatoes are fork-tender.

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Check for doneness by inserting a fork into a potato slice; it should slide in easily with no resistance.

15

Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the casserole to set slightly, making it easier to serve.

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Resting is crucial for casseroles to prevent them from falling apart when served.

16

Garnish with fresh chopped parsley, if desired, and serve hot.

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