Hamburger Potato Casserole Easy

This hearty hamburger potato casserole is pure comfort food in a pan Loaded with savory ground beef, tender sliced potatoes, creamy soup, and melty cheddar cheese it is just the kind of easy family dinner you come back to again and again. I grew up eating this on chilly nights and now it is a weeknight lifesaver at my place when everyone wants something warm and filling fast

One evening I whipped this up for my kids when we had barely anything in the fridge I thought it would be just another quick fix but now they ask for my casserole by name Every time it comes out of the oven the house fills with a cozy savory smell that reminds me of home

Ingredients

• Ground beef: Look for meat with just a bit of fat for maximum flavor without becoming greasy Try to buy fresh ground beef from a local market if you can
• Yellow onion: Adds sweetness to the beef Use a firm onion with crisp outer layers
• Onion powder, garlic powder, salt, and black pepper: These add layers of flavor and seasoning Opt for fresh ground pepper for best taste
• Cream of mushroom soup: Delivers that creamy base which makes this so comforting Low sodium versions work fine Cheddar cheese soup is a great substitute if you want extra cheesiness
• Sliced potatoes: I often grab canned potatoes since they save chopping but if you use fresh potatoes slice them very thin so they cook through
• Cheddar cheese: Melty sharp cheddar is my favorite Go for a good quality block you shred yourself for best melt and flavor If you prefer use a different cheese like mozzarella or colby jack

Step-by-Step Instructions

Prepare the Beef and Onions:

Heat your oven to three hundred fifty degrees Fahrenheit Start with a large skillet over medium-high heat Add ground beef and chopped yellow onion Cook slowly to ensure the onions become translucent and the beef browns evenly Stir often until the meat is golden with no pink remaining Drain any excess fat then sprinkle on onion powder garlic powder salt and pepper Stir again so every crumbled bit is seasoned

Mix the Filling:

Combine the cooked beef with a can of cream of mushroom soup and your cheese soup if using Add drained sliced potatoes gently folding them in so they do not break up Pour in about half of your shredded cheddar cheese mixing well to make sure everything gets combined evenly

Assemble the Casserole:

Scoop the beef and potato mixture into a large baking dish Smooth the top and scatter the rest of your shredded cheese over everything Press just a bit so the cheese sticks and melts into the filling

Bake Until Bubbling:

Place the dish on a center oven rack Bake for twenty to thirty minutes Check after twenty to twenty five if the top is golden and bubbling it is ready When the cheese is completely melted and it smells irresistible take it out

Serve and Enjoy:

Let it cool for five minutes This helps the casserole set and makes serving easier Dish it out with a big spoon Make sure to scoop deep to get layers of beef potato and gooey cheese in every bite

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I always get excited when it is time to shred the cheese There is nothing like seeing that gooey layer melt and bubble I remember my little brother sneaking bites of cheese off the counter every time we made this together at home Sometimes now I do the same

Storage Tips

Keep any leftover casserole in an airtight container in the fridge It will stay fresh for up to three days For longer storage you can freeze portions in single serve containers Just thaw in the fridge before reheating and bake until warmed through

Ingredient Substitutions

To switch up the soup try cream of chicken or cream of celery for a different twist If you do not have cheddar cheese soup use all cream of mushroom For potatoes fresh works beautifully just slice thin and parboil if you want them softer before baking For cheese feel free to use mozzarella colby jack or even pepper jack for a little kick

Serving Suggestions

This casserole is satisfying solo but I love serving it with a crisp green salad or maybe steamed broccoli For a lighter meal try a side of garlic bread or fresh dinner rolls If you want to add extra veggies green beans corn or peas can be mixed in before baking

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Casserole Comfort and History

Hamburger and potato casseroles have a long history as staple American comfort food They show up in cookbooks from the fifties and sixties as hearty budget meals meant to feed big families easily What I love is how each home cook makes it a bit their own depending on what is in the pantry

Commonly Asked Questions

→ Can I use fresh potatoes instead of canned?

Yes! Thinly slice fresh potatoes and parboil them for a few minutes before adding to ensure they bake through.

→ What cheeses work best in this dish?

Cheddar, Colby Jack, or mozzarella all compliment the flavors well. Try mixing types for extra flavor depth.

→ Can I prepare this meal in advance?

Absolutely. Assemble ahead, cover, and refrigerate. Add extra baking time if starting from chilled.

→ What sides pair nicely with this?

This casserole is hearty on its own but goes great with a green salad or garlic bread.

→ Is it possible to make this in a slow cooker?

Yes, layer cooked ground beef and other ingredients and cook on low for 3–4 hours until potatoes are soft.