This Easy Hamburger Potato Casserole is the ultimate comfort food, perfect for busy nights when you want something hearty and satisfying. Combining seasoned ground beef, tender potatoes, and a creamy cheese sauce, this dish is baked to perfection for a flavorful, easy-to-make meal. It’s a true crowd-pleaser that can be prepped ahead of time and makes a fantastic weeknight dinner or a delicious dish for potlucks and family gatherings. With just a few simple ingredients, this casserole is sure to become a family favorite.
Ingredients:
- 1 lb ground beef
- 4 medium potatoes, thinly sliced
- 1 medium onion, diced
- 2 cups shredded cheddar cheese (or your favorite cheese)
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil (for cooking)
- 1/4 cup milk
- Fresh parsley or chives for garnish (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter and set aside.
- Cook the ground beef: In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula as it cooks. Once browned, drain any excess fat, then stir in the diced onion and cook for another 2-3 minutes until the onion is softened. Season with garlic powder, onion powder, salt, and pepper. Remove from heat and set aside.
- Prepare the potato layer: While the beef cooks, peel and thinly slice the potatoes into about 1/8-inch thick rounds. For quicker prep, you can use a mandolin slicer.
- Make the creamy sauce: In a medium bowl, whisk together the cream of mushroom soup, sour cream, and milk until smooth. Season with a pinch of salt and pepper.
- Assemble the casserole: In the prepared baking dish, spread half of the sliced potatoes in an even layer. Top with half of the cooked ground beef mixture. Spoon half of the creamy soup mixture over the beef and spread evenly. Repeat with the remaining potatoes, beef, and soup mixture.
- Add cheese: Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Bake: Cover the casserole with aluminum foil and bake for 45 minutes. After 45 minutes, remove the foil and bake for an additional 15 minutes or until the potatoes are tender and the cheese is golden and bubbly.
- Garnish and serve: Once baked, let the casserole cool for a few minutes before serving. Garnish with fresh parsley or chives if desired.