If you’re looking for a comforting dish that combines savory flavors and hearty ingredients, look no further than this hamburger potato casserole. This recipe layers tender potatoes with seasoned ground beef and gooey cheese, creating a dish that’s sure to please everyone at the dinner table. It’s not only satisfying but also easy to make, making it an ideal choice for busy weeknights or casual gatherings with friends and family.
Ingredients
– 1 lb ground beef
– 4 medium potatoes, sliced
– 1 onion, chopped
– 2 cups shredded cheddar cheese
– 1 can cream of mushroom soup
– 1 cup milk
– Salt and pepper to taste
– 1 tsp garlic powder
Servings and Cooking Time
This recipe serves 6 people. Preparation time is 15 minutes, with a cooking time of 45 minutes.
Nutritional Value
Each serving (1/6 of the casserole) contains approximately 320 calories, 20g fat, 25g carbohydrates, and 15g protein.
Step-by-Step Cooking Process
- Preheat the oven to 350°F (175°C).
- In a skillet, brown the ground beef over medium heat until fully cooked.
- Add the chopped onion and cook until translucent.
- Season with salt, pepper, and garlic powder.
- In a bowl, mix the cream of mushroom soup and milk until smooth.
- In a greased baking dish, layer half of the sliced potatoes.
- Add half of the cooked beef mixture on top of the potatoes.
- Pour half of the soup mixture over the layers.
- Repeat the layers with the remaining potatoes, beef, and soup mixture.
- Top with shredded cheddar cheese.
- Bake uncovered for 45 minutes, or until potatoes are tender and cheese is bubbly.
Alternative Ingredients
You can substitute ground turkey or chicken for beef for a lighter option. Additionally, use dairy-free cheese and soup for a vegan version.
Serving and Pairings
This casserole pairs beautifully with a simple green salad, steamed vegetables, or crusty bread. A dollop of sour cream or a sprinkle of fresh herbs adds a nice touch.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through. This casserole can also be frozen for up to 2 months; thaw in the refrigerator before reheating.
Cooking Mistakes
- Don’t overcook the beef; it should be browned but not dry.
- Ensure potato slices are even for uniform cooking.
- Don’t skip the seasoning; it enhances the overall flavor.
- Allow the casserole to cool slightly before serving for easier slicing.
- Avoid using too much liquid; it can make the dish soggy.
Helpful Tips
- Try adding vegetables like bell peppers or mushrooms for extra nutrition.
- For a spicier kick, add diced jalapeños to the beef mixture.
- Use a mandoline for evenly sliced potatoes.
- Let leftovers sit for a few minutes before reheating for better texture.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Just cover it and refrigerate before baking.
What type of potatoes are best for this recipe?
Starchy potatoes like Russets or Yukon Golds work best as they become tender and creamy when baked.
Can I use a different type of cheese?
Absolutely! Feel free to use mozzarella, Monterey Jack, or any cheese you prefer.
What can I serve with hamburger potato casserole?
It’s great with a fresh salad, garlic bread, or steamed vegetables for a balanced meal.
How long does this casserole last in the fridge?
Leftovers can be stored in the refrigerator for up to 3 days in an airtight container.
Conclusion
This hamburger potato casserole is a comforting and satisfying dish that brings warmth to any meal. Its layers of flavor and easy preparation make it a go-to recipe for busy nights. With endless variations and pairings, it’s a dish your family will love time and time again.
Hamburger Potato Casserole
Ingredients
- 1 lb ground beef
- 4 medium potatoes sliced
- 1 onion chopped
- 2 cups shredded cheddar cheese
- 1 can cream of mushroom soup
- 1 cup milk
- Salt and pepper to taste
- 1 tsp garlic powder
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, brown the ground beef over medium heat until fully cooked.
- Add the chopped onion and cook until translucent.
- Season with salt, pepper, and garlic powder.
- In a bowl, mix the cream of mushroom soup and milk until smooth.
- In a greased baking dish, layer half of the sliced potatoes.
- Add half of the cooked beef mixture on top of the potatoes.
- Pour half of the soup mixture over the layers.
- Repeat the layers with the remaining potatoes, beef, and soup mixture.
- Top with shredded cheddar cheese.
- Bake uncovered for 45 minutes, or until potatoes are tender and cheese is bubbly.
