Hamburger Potato Casserole
A delicious and kid friendly hamburger casserole for your hungry family. Creamy, cheesy and feeds a crowd, this is great for parties and family get togethers too.
Servings: 8 Servings
Calories: 475kcal
Ingredients
- 2 pounds potatoes yellow or red
- 2 Tablespoons olive oil
- 1 yellow onion diced
- 2 garlic cloves minced
- 2 pounds lean ground beef
- Salt and pepper to taste
- 2 cans (10.5 ounce each) cream of mushroom soup use a homemade soup
- 1 ½ cup half and half
- 1 ½ cups of shredded cheddar cheese
Instructions
- Preheat oven to 350F and spray a 13x9 casserole dish with oil spray. Set aside.
- Wash, peel if desired and thinly slice potatoes to about ¼ inch thickness.
Make the ground beef:
- Heat a large skillet on medium-high heat pour in olive oil then sauté onion for about 2-3 minutes. Add garlic and sauté for another 30 seconds.
- Add ground beef and brown breaking it apart until no longer pink.
- Season with salt and pepper to taste.
- Drain excess fat if desired.
- Mix in mushroom soup and half and half into the ground beef mixture.
- Layer ⅓rd of the sliced potatoes at the bottom of the casserole dish, top with ⅓rd of the ground beef then sprinkle ½ cup of cheese on top.
- Top that with another ⅓rd of the potatoes then ⅓rd of the ground beef and another ½ cup of cheese.
- For the final layer place the remaining potatoes over and top with ground beef. Cover tightly with aluminum foil and bake in the center of the oven for 75- 90 minutes or until potatoes are tender.
- Take the casserole out of the oven and sprinkle the remaining cheese over, bake or place under the broiler until cheese melts and browned.
Notes
- It is quicker and easier to use a mandoline slicer to slice potatoes for this recipe.
- You can use milk instead of half and half for a lighter dish.
- Also it is better to use lean ground beef for this recipe, I would suggest 90% if possible.
- Use any condensed cream soup you like and you can always make your own cream of chicken soup substitute here.
- I like using yellow potatoes for this recipe but you can also use red or russet, make sure to peel russet potatoes though.
- Add some vegetables to your dish like peas, green beans, corn, carrots.. etc
- Storage:
Refrigerate leftovers in an airtight container for up to 3 days. - Please check the nutrition disclaimer policy.
Nutrition
Calories: 475kcal | Carbohydrates: 28g | Protein: 37g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 112mg | Sodium: 792mg | Potassium: 1066mg | Fiber: 3g | Sugar: 3g | Vitamin A: 381IU | Vitamin C: 24mg | Calcium: 233mg | Iron: 4mg