Hamburger Potato Cheese Casserole
Ingredients:
1 lb ground beef
1 small onion, chopped
4 cups potatoes, thinly sliced
2 cups shredded cheddar cheese
1 can (10.5 oz) cream of mushroom soup
1/2 cup milk
1/4 cup sour cream
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and black pepper, to taste
1 tbsp butter, melted
Fresh parsley, chopped (for garnish)
Directions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
Cook the Ground Beef:
In a large skillet, cook the ground beef over medium heat until browned. Add the chopped onion and cook until the onion is soft and translucent. Season with salt, black pepper, garlic powder, and onion powder. Drain any excess fat.
Prepare the Potatoes:
While the beef is cooking, thinly slice the potatoes. You can use a mandoline slicer for even slices. Place the sliced potatoes in a bowl of cold water to prevent them from browning.
Make the Sauce:
In a mixing bowl, combine the cream of mushroom soup, milk, and sour cream. Stir until well combined.
Assemble the Casserole:
Drain the sliced potatoes and pat them dry with paper towels. Layer half of the potatoes in the bottom of the prepared baking dish. Spread half of the cooked ground beef mixture over the potatoes. Pour half of the soup mixture over the beef, then sprinkle 1 cup of shredded cheddar cheese on top.
Repeat the layers with the remaining potatoes, beef, soup mixture, and 1 cup of cheese.
Bake:
Cover the casserole with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is bubbly and golden brown.
Serve:
Remove the casserole from the oven and let it cool for a few minutes before serving. Garnish with chopped fresh parsley.
Prep Time: 20 minutes | Cook Time: 1 hour 10 minutes | Total Time: 1 hour 30 minutes
Kcal: Approx. 480 per serving | Servings: 6