This simple, cheesy hamburger potato casserole delivers maximum comfort with minimal effort, perfect for your busy weeknight dinner rotation.
Author:mayathompson
Prep Time:15 min
Cook Time:60 min
Total Time:75 min
Yield:6 servings 1x
Category:Dinner
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1.5 lb ground beef
4 medium russet potatoes, thinly sliced
1 can (10.5 oz) condensed cream of mushroom soup
1 cup milk
2 cups shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
In a skillet over medium heat, cook the ground beef until it is fully browned. Drain off any excess fat. Season the cooked beef with salt and pepper. Set aside.
In a medium bowl, whisk together the cream of mushroom soup and milk until smooth. This creates your creamy sauce base.
Toss the thinly sliced potatoes with olive oil, salt, and pepper in a separate bowl.
Create the first layer in the prepared baking dish by spreading half of the seasoned potatoes evenly across the bottom.
Spread the cooked ground beef over the potato layer.
Pour half of the soup and milk mixture over the beef layer.
Sprinkle one cup of the shredded cheddar cheese over the sauce.
Top with the remaining sliced potatoes, followed by the rest of the soup mixture.
Cover the baking dish tightly with aluminum foil.
Bake for 45 minutes.
Remove the foil and sprinkle the remaining one cup of cheddar cheese over the top.
Return the casserole to the oven, uncovered, for another 10 to 15 minutes, or until the potatoes are tender and the cheese is melted and bubbly.
Let the casserole rest for 5 minutes before serving.
Notes
For a richer flavor, substitute cream of mushroom soup with cream of chicken soup.
If you prefer softer potatoes, you can microwave the sliced potatoes for 3 minutes before layering them in the dish.
This recipe is a budget friendly family meal that scales well for larger groups.