Hamburger Potato Cheese Casserole
Satisfy your craving for comfort food with this irresistibly hearty Hamburger Potato Cheese Casserole! Layers of tender, thinly-sliced russet potatoes, savory seasoned ground beef, and gooey shredded cheddar cheese come together in a creamy mushroom soup sauce for the ultimate crowd-pleasing dinner. Perfectly seasoned with garlic, onions, paprika, and black pepper, this casserole offers rich flavors in every bite. With just 20 minutes of prep time and a simple layering technique, it’s an easy weekday meal that will have your kitchen smelling amazing. Serve it as a standalone dish or with a crisp side salad for a balanced, family-friendly feast.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 1 pound ground beef
- 4 medium russet potatoes
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 1 can (10.5 ounces) cream of mushroom soup
- 0.75 cup whole milk
- 2 cups shredded cheddar cheese
- 1 tablespoon olive oil
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with non-stick spray or a light coating of olive oil.
Peel and thinly slice the potatoes into rounds, about 1/8 inch thick. Set them aside in a bowl of cold water to prevent browning.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
Add the ground beef to the skillet and cook, breaking it apart with a spatula, until browned and completely cooked through, about 6-8 minutes. Drain any excess grease.
Season the cooked beef mixture with salt, black pepper, and paprika. Stir well to combine.
In a separate bowl, whisk together the cream of mushroom soup and milk until smooth.
Drain the potato slices and pat them dry. Layer one-third of the potatoes evenly in the bottom of the prepared casserole dish.
Spread half of the cooked beef mixture over the potatoes. Pour one-third of the soup mixture over the beef, then sprinkle one-third of the shredded cheddar cheese on top.
Repeat the layers: another one-third of the potatoes, the remaining beef mixture, one-third of the soup mixture, and one-third of the cheese.
Finish with the remaining potatoes, the last portion of the soup mixture, and the remainder of the shredded cheese on top.
Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the cheese on top is golden and bubbly.
Let the casserole rest for 5-10 minutes before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
3225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.8 g | 252% | |
| Saturated Fat | 93.6 g | 468% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 577 mg | 192% | |
| Sodium | 4923 mg | 214% | |
| Total Carbohydrate | 201.9 g | 73% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 30.6 g | ||
| Protein | 167.0 g | 334% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 2244 mg | 173% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 5400 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
