why make this recipe
Cheesy Hamburger Potato Casserole is a comforting and hearty dish that’s perfect for family dinners or gatherings. It combines ground beef, creamy cheese sauce, and tender potatoes, making it a satisfying meal that everyone will love. This recipe is also simple to prepare and can be made in one baking dish, which means less cleanup!
how to make Cheesy Hamburger Potato Casserole
Ingredients:
- 1 (14 ounce) can cheddar cheese soup
- 1 (12 ounce) can evaporated milk (or whole milk)
- ½ cup heavy cream
- 1 pound ground beef
- 1 cup onion (diced)
- 3 cloves garlic (minced)
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 ½ pounds Yukon gold potatoes
- 1 cup shredded cheddar cheese
- Fresh parsley for garnish
Directions:
- Preheat oven to 400 degrees.
- In a medium bowl, add the cheese soup, evaporated milk, and heavy cream. Mix until combined and set aside.
- Wash and dry your potatoes. Using a sharp knife or mandoline, cut the potatoes into 1/8 inch slices.
- Heat a 12-inch skillet over medium-high heat. Add the ground beef and onion, cooking until browned. Then, add the garlic, salt, pepper, and paprika. Cook for another minute. Drain and remove the browned beef to a plate.
- Add a layer of sliced potatoes into the oven-safe skillet or baking dish, followed by 1/3 of the cheese sauce and 1/3 of the browned ground beef.
- Repeat with another layer of potatoes, another 1/3 of the sauce, and ground beef. Do this one more time, but don’t add the shredded cheese yet.
- Bake covered for 1 hour or until the potatoes are fork-tender.
- After baking, add the shredded cheese on top and bake for another 10 minutes until melted.
- Let cool for 10 minutes, add fresh chopped parsley, and serve!
how to serve Cheesy Hamburger Potato Casserole
You can serve Cheesy Hamburger Potato Casserole hot from the oven. It goes well with a side salad or some steamed vegetables. For extra flavor, consider adding a dollop of sour cream or some hot sauce on top when serving.
how to store Cheesy Hamburger Potato Casserole
Store any leftovers in an airtight container in the refrigerator. It will stay good for about 3 to 4 days. To reheat, you can use the microwave or place it back in the oven until heated through.
tips to make Cheesy Hamburger Potato Casserole
- Use Yukon gold potatoes for a creamy texture. They hold up well during baking.
- Feel free to add other vegetables, like bell peppers or corn, for additional flavor and nutrition.
- You can substitute the ground beef with turkey or a plant-based meat alternative for a lighter option.
variation (if any)
You can make this casserole even more delicious by adding cooked bacon or changing up the cheese. Try using pepper jack cheese for a spicy kick, or mix in some mozzarella cheese for a different flavor profile.
FAQs
1. Can I prepare this casserole in advance?
Yes, you can prepare it a day ahead of time. Just assemble everything, cover it tightly with foil, and store it in the refrigerator. Bake it the next day, adding an extra few minutes to the cooking time.
2. Can I freeze Cheesy Hamburger Potato Casserole?
Yes, you can freeze it before baking. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. When you are ready to eat, thaw it in the refrigerator overnight and bake as directed.
3. What can I serve with this casserole?
This casserole pairs well with a simple green salad, garlic bread, or steamed vegetables to balance out the meal.
Cheesy Hamburger Potato Casserole
Ingredients
For the Cheese Sauce
- 1 can 14 ounce can cheddar cheese soup
- 1 can 12 ounce can evaporated milk (or whole milk)
- ½ cup heavy cream
For the Casserole
- 1 pound ground beef Can substitute with turkey or plant-based meat
- 1 cup onion, diced
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 ½ pounds Yukon gold potatoes For creamy texture
- 1 cup shredded cheddar cheese Add at the end of baking
- Fresh parsley for garnish
Instructions
Preparation
- Preheat oven to 400 degrees F.
- In a medium bowl, combine the cheddar cheese soup, evaporated milk, and heavy cream. Mix until well combined and set aside.
- Wash and dry the potatoes. Slice them into 1/8 inch rounds using a sharp knife or mandoline.
Cooking
- In a 12-inch skillet over medium-high heat, cook the ground beef and diced onion until browned. Stir in the minced garlic, salt, pepper, and paprika; cook for an additional minute. Drain excess fat and transfer the meat mixture to a plate.
- Layer sliced potatoes in the bottom of the oven-safe skillet or baking dish. Add 1/3 of the cheese sauce followed by 1/3 of the ground beef. Repeat the layers two more times without adding cheese yet.
- Cover with foil and bake for 1 hour or until potatoes are tender.
- After 1 hour, remove the cover, sprinkle the shredded cheddar cheese on top, and bake uncovered for an additional 10 minutes, until cheese is melted.
- Let cool for 10 minutes, garnish with fresh parsley, and serve.