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Cheesy Hamburger Potato Casserole

Ingredients

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1 lb (450g) ground beef

1 medium onion, chopped

2 cloves garlic, minced

4 cups (about 1 lb) potatoes, thinly sliced (about 4 medium potatoes)

1 can (10.5 oz) cream of mushroom soup

1 cup (240ml) milk

2 cups (8 oz) shredded cheddar cheese

Salt and pepper, to taste

1 tsp paprika (optional)

1 cup (optional) frozen peas or corn (for added veggies)

Fresh parsley, chopped (for garnish)

Instructions

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Preheat the Oven: Preheat your oven to 350°F (175°C).

Cook the Beef: In a large skillet, brown the ground beef over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent. Drain any excess fat.

Mix the Base: In a large bowl, combine the cream of mushroom soup, milk, salt, pepper, and paprika (if using). Stir until well mixed.

Layer the Casserole:

In a greased 9×13 inch baking dish, spread half of the sliced potatoes in an even layer.

Layer half of the cooked beef mixture over the potatoes.

If using, add a layer of peas or corn.

Pour half of the soup mixture over this layer, then sprinkle with 1 cup of shredded cheese.

Repeat the layers with the remaining potatoes, beef mixture, soup mixture, and top with the remaining cheese.

Bake: Cover the casserole with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is bubbly and golden.

Cool and Serve: Let the casserole cool for a few minutes before serving. Garnish with fresh parsley if desired.

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