Easy Hamburger Potato Cheese Casserole
Comfort-food casserole with seasoned ground beef, thin-sliced potatoes, and melty cheddar in a creamy sauce. Simple steps, crowd-pleasing results.
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Servings:
Ingredients
Main Ingredients
- 1.25 lb lean ground beef
- 2 lb russet potatoes, thinly sliced
- 1 cup yellow onion, chopped
- 2 tsp minced garlic
- 1 tbsp Worcestershire sauce
- 1.25 tsp kosher salt plus a pinch for layering
- 1 tsp black pepper plus a pinch for layering
- 0.75 tsp smoked paprika
- 10.5 oz condensed cream of mushroom soup
- 0.75 cup whole milk
- 0.75 cup sour cream
- 2.25 cup shredded sharp cheddar cheese, divided
- 1 tbsp unsalted butter for greasing the dish
- 1 tbsp chopped fresh parsley for garnish
Instructions
Preparation Steps
- Heat oven to 375°F. Grease a 9×13-inch baking dish with butter.
- Brown the ground beef in a skillet over medium-high heat, 5–6 minutes. Drain excess fat.
- Stir in onion and garlic. Cook until the onion softens, 3–4 minutes.
- Season with Worcestershire, salt, pepper, and paprika. Remove from heat.
- Whisk the soup, milk, and sour cream in a bowl until smooth and creamy.
- Arrange half the potato slices in the baking dish. Sprinkle lightly with salt and pepper.
- Spread half of the beef mixture over the potatoes.
- Pour half of the soup mixture evenly over the beef. Top with about 1 cup cheese.
- Repeat the layers with remaining potatoes and beef, then pour on the remaining sauce.
- Cover tightly with foil and bake for 40 minutes.
- Uncover, sprinkle on the remaining cheese, and bake until potatoes are tender and bubbly, 12–18 minutes.
- Rest 10 minutes. Garnish with parsley and serve warm.
Notes
Variation: Swap cheddar for pepper jack and add a pinch of cayenne for gentle heat. You can also tuck in a layer of thinly sliced bell pepper for extra color and sweetness. Storage: Refrigerate leftovers up to 4 days or freeze tightly wrapped for 2 months; reheat covered at 350°F until hot.
This recipe is an original creation inspired by classic Easy Hamburger Potato Cheese Casserole flavors. All ingredient ratios and instructions are independently developed.