Name: Cheesy Hamburger Potato Casserole Recipe
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 ½ lbs ground beef or ground turkey; 1 medium onion, chopped; 3 cloves garlic, minced; 1 tsp salt; ½ tsp black pepper; ½ tsp paprika (optional); 5–6 medium russet potatoes, thinly sliced (about 1/8 inch); 2 cups shredded cheddar cheese, divided; 1 cup shredded mozzarella cheese (optional, for extra meltiness); 1 (10.5 oz) can cream of mushroom soup (or cream of chicken soup); 1 cup milk; 1 tbsp olive oil or butter (for greasing the dish)

Ingredients

1 ½ lbs ground beef or ground turkey

1 medium onion, chopped

3 cloves garlic, minced

5–6 medium russet potatoes, thinly sliced (about 1/8 inch)

2 cups shredded cheddar cheese, divided

1 cup shredded mozzarella cheese (optional, for extra meltiness)

1 (10.5 oz) can cream of mushroom soup (or cream of chicken)

1 cup milk

1 tsp salt

½ tsp black pepper

½ tsp paprika (optional)

1 tbsp olive oil or butter for greasing the dish

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with olive oil or butter.

Step 2: In a skillet, brown the ground beef with the chopped onion until fully cooked. Drain any excess fat. Stir in the minced garlic, salt, black pepper, and paprika if using.

Step 3: In a bowl, whisk together the cream of mushroom soup and milk until the mixture is smooth.

Step 4: Start assembling the casserole by layering half of the sliced potatoes evenly on the bottom of the baking dish.

Step 5: Spread half of the cooked beef mixture over the potato layer.

Step 6: Pour half of the soup mixture over the beef, then sprinkle 1 cup of shredded cheddar cheese on top.

Step 7: Repeat the layers with the remaining potatoes, beef mixture, soup mixture, and finish by topping with the remaining cheddar and mozzarella cheeses.

Step 8: Cover the dish with foil and bake for 45 minutes.

Step 9: Remove the foil and bake for an additional 15–20 minutes, or until the potatoes are tender and the cheese is bubbly and golden brown.

Step 10: Let the casserole rest for 5 minutes before serving. It pairs well with a green salad or steamed vegetables.

Tips & Variations

Use ground turkey for a leaner option without sacrificing flavor.

Swap the cream of mushroom soup with cream of chicken or cream of celery for a different taste.

For a spicy kick, add a pinch of cayenne pepper or chopped jalapeños to the beef mixture.

If you prefer, thinly slice the potatoes with a mandoline for even layers and quicker cooking.

Make it vegetarian by substituting the meat with sautéed mushrooms and adding extra garlic and herbs.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish covered with foil in a 350°F oven until heated through. This casserole can also be frozen; thaw overnight in the refrigerator before reheating.

FAQs

Can I use other types of potatoes?

Russet potatoes work best due to their texture when baked, but you can use Yukon Gold for a creamier consistency. Avoid waxy potatoes as they don’t soften as well in casseroles.

Do I need to thaw the casserole before baking if frozen?

Yes, it’s best to thaw the casserole overnight in the refrigerator before baking to ensure even cooking. If baking from frozen, add extra baking time and cover with foil to prevent over-browning.