Cheesy Hamburger Potato Casserole

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Cheesy Hamburger Potato Casserole

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 6
Calories: 530 per serving

This Cheesy Hamburger Potato Casserole is the ultimate comfort food—rich, hearty, and perfect for family dinners. Featuring seasoned ground beef, tender Yukon gold potatoes, and a velvety cheese sauce, this one-pan wonder bakes into a bubbling, golden-topped masterpiece that’s always a crowd favorite. Whether you’re feeding a hungry family or meal-prepping for the week, this casserole delivers flavor and satisfaction in every bite.

Ingredients

  • 1 (14-ounce) can cheddar cheese soup
  • 1 (12-ounce) can evaporated milk (or substitute with whole milk)
  • ½ cup heavy cream
  • 1 pound ground beef
  • 1 cup onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2½ pounds Yukon gold potatoes, thinly sliced (about 1/8 inch thick)
  • 1 cup shredded cheddar cheese (or a blend of cheddar and pepper jack)
  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat Oven:
    Preheat your oven to 400°F (200°C). Grease a large oven-safe skillet or baking dish and set aside.
  2. Make the Sauce:
    In a medium bowl, whisk together the cheddar cheese soup, evaporated milk, and heavy cream until smooth. Set aside.
  3. Slice the Potatoes:
    Wash and dry the Yukon gold potatoes. Using a mandoline or sharp knife, slice the potatoes into 1/8-inch thick rounds for even cooking.
  4. Brown the Beef:
    Heat a large skillet over medium-high heat. Add the ground beef and diced onion. Cook until the meat is browned and the onions are soft, about 6–8 minutes. Add the minced garlic, paprika, salt, and pepper, and cook for another minute. Drain excess fat and transfer the mixture to a plate.
  5. Assemble the Casserole:
    • Start by layering one-third of the sliced potatoes in the prepared skillet or baking dish.
    • Top with one-third of the cheese sauce, then one-third of the cooked ground beef mixture.
    • Repeat these layers two more times, ending with a layer of potatoes and sauce (save the shredded cheese for later).
  6. Bake:
    Cover the casserole tightly with foil and bake for 1 hour, or until the potatoes are fork-tender.
  7. Add Cheese & Finish Baking:
    Uncover and sprinkle the shredded cheddar cheese evenly over the top. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  8. Rest & Serve:
    Let the casserole cool for 10 minutes before garnishing with freshly chopped parsley. Serve warm and enjoy!

Recipe Tips & Variations

  • Cheese Options: A blend of cheddar and pepper jack cheese adds a little extra zing.
  • Potato Alternatives: Russet or red potatoes can also be used. Just make sure to slice them thinly.
  • Even Cooking: Thin, even slices of potato are key. Thicker slices will take longer to cook and may stay firm.
  • Make Ahead: You can assemble the casserole a few hours ahead of time and refrigerate it until ready to bake.

Nutrition Information (Per Serving)

  • Calories: 530
  • Carbohydrates: 40g
  • Protein: 24g
  • Fat: 31g
  • Saturated Fat: 15g
  • Cholesterol: 102mg
  • Sodium: 602mg
  • Potassium: 1174mg
  • Fiber: 5g
  • Sugar: 6g
  • Vitamin A: 742 IU
  • Vitamin C: 40mg
  • Calcium: 263mg
  • Iron: 3mg

 

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