Cheesy Hamburger Potato Casserole
A hearty, layered bake perfect for busy weeknights.
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Prep time: 15 minutes
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Cook time: 1 hour 15 minutes
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Servings: 6
Ingredients
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1 lb Ground beef (lean preferred)
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1 small Onion, diced
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5–6 medium Potatoes (Yukon Gold or Russet), peeled and thinly sliced
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2 cups Shredded cheddar cheese, divided
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1 can (10.5 oz) Cream of mushroom soup
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½ cup Milk
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½ tsp Garlic powder
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½ tsp Salt
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¼ tsp Black pepper
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Optional: Fresh parsley for garnish
Instructions
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Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
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Brown the Beef: In a large skillet over medium heat, cook the ground beef and diced onion together. Cook until the beef is browned and the onions are soft. Make sure to drain the excess grease so the casserole isn’t oily.
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Mix the Creamy Sauce: In a medium mixing bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth.
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Layer the Dish:
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Place half of your thinly sliced potatoes in the bottom of the prepared baking dish.
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Top with half of the cooked beef and onion mixture.
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Sprinkle with 1/3 of the shredded cheese (about 2/3 cup).
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Repeat the layers: remaining potatoes, then the remaining beef.
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Pour the soup mixture evenly over the entire top of the casserole.
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The Long Bake: Cover the dish tightly with aluminum foil. Bake for 60–70 minutes. You’ll know it’s ready when a fork easily slides through the center of the potatoes.
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The Cheesy Finish: Remove the foil and sprinkle the remaining cheese over the top. Return to the oven and bake uncovered for another 10–15 minutes until the cheese is melted, golden, and bubbly.
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Rest and Serve: Let the casserole sit for 10 minutes before slicing. This helps the sauce thicken up and ensures the slices stay together. Garnish with parsley if you’re feeling fancy!