Hamburger Potato Cheese Casserole
Ingredients:
1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
4 cups potatoes, peeled and sliced thinly (about 4 medium potatoes)
1 can (10.5 ounces) condensed cream of mushroom soup
1 cup milk
2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1/4 cup chopped fresh parsley (optional, for garnish)
Directions:
Preheat Oven:
Preheat your oven to 375°F (190°C).
Cook Ground Beef:
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
Prepare Potato Mixture:
In a large mixing bowl, combine the cream of mushroom soup and milk, stirring until well blended.
Add the cooked ground beef mixture to the soup mixture. Stir in the shredded cheddar cheese, grated Parmesan cheese, dried thyme, paprika, salt, and black pepper.
Layer Ingredients:
In a greased 9×13 inch baking dish, spread a layer of sliced potatoes.
Pour half of the beef and cheese mixture over the potatoes.
Add another layer of sliced potatoes, and top with the remaining beef and cheese mixture.
Bake:
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake for an additional 20-25 minutes, or until the potatoes are tender and the cheese is bubbly and golden brown.
Finish:
Let the casserole cool for a few minutes before serving. Garnish with chopped fresh parsley if desired.
Prep Time: 15 minutes | Cook Time: 1 hour 10 minutes | Total Time: 1 hour 25 minutes
Kcal: Approximately 400 kcal per serving | Servings: 6