Oh yes! The Hamburger Potato Cheese Casserole is classic comfort food—savory, cheesy, and perfect for a family dinner. 🥔🧀🍔
Here’s a full recipe:
Hamburger Potato Cheese Casserole
Ingredients (Serves 4–6)
- 1 lb (450 g) ground beef
- 1 medium onion, diced
- 3 cups potatoes, peeled and cubed (or 3–4 medium potatoes)
- 2 cups shredded cheddar cheese (or mix cheddar + mozzarella)
- 1 can (10.5 oz / 300 g) cream of mushroom soup (or cream of chicken)
- 1/2 cup milk
- 1 tsp garlic powder
- 1/2 tsp paprika (optional)
- Salt & pepper, to taste
- 2 tbsp butter or oil
Instructions
1. Preheat oven
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Cook potatoes
- Boil potatoes in salted water until just tender, about 8–10 minutes.
- Drain and set aside.
3. Cook hamburger
- In a skillet, heat butter or oil.
- Add onions, sauté 2–3 minutes until soft.
- Add ground beef, cook until browned.
- Drain excess fat. Season with salt, pepper, and garlic powder.
4. Make the casserole mixture
- In a bowl, mix cream of mushroom soup and milk.
- Add half of the shredded cheese. Stir to combine.
5. Assemble
- In the prepared baking dish, layer potatoes first.
- Spread the cooked beef and onions over potatoes.
- Pour the cheese-soup mixture over the top.
- Sprinkle the remaining cheese evenly on top.
- Optional: sprinkle paprika for color.
6. Bake
- Bake 25–30 minutes, until the cheese is melted and bubbly.
- Optional: broil 2–3 minutes for a golden top.
Tips
- Add frozen mixed veggies (corn, peas, carrots) for extra nutrition.
- Can make ahead and refrigerate—add 5–10 minutes to baking time.
- For extra flavor, stir a teaspoon of mustard or Worcestershire sauce into the beef mixture.
If you want, I can also give a slow-cooker version of this casserole that makes it hands-off and ultra-creamy.
Do you want me to share that version?
