Comfort food alert 🥔🍔💛
Here’s a classic Hamburger and Potato Casserole—simple, cozy, and very weeknight-friendly.
Hamburger and Potato Casserole
Ingredients (4–6 servings)
- 1 lb (450 g) ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 4–5 medium potatoes, thinly sliced
- 1 can (10.5 oz / 300 g) cream of mushroom soup
- ½ cup milk
- 1 cup shredded cheddar cheese (or Colby-Jack)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- Optional: ½ tsp dried thyme or Italian seasoning
Instructions
- Preheat
Preheat oven to 175°C / 350°F. Grease a casserole dish. - Brown the beef
Cook ground beef with onion until browned.
Add garlic, salt, pepper, paprika. Drain excess fat. - Mix the sauce
In a bowl, combine cream of mushroom soup and milk. - Layer it up
- Layer half the potatoes in the dish
- Top with half the beef
- Spoon over half the soup mixture
- Repeat layers
- Bake
Cover with foil and bake 60 minutes. - Cheese finish
Remove foil, sprinkle cheese on top, and bake uncovered 10–15 minutes until bubbly and lightly golden. - Rest
Let sit 10 minutes before serving.
Helpful tips
- Slice potatoes very thin (mandoline works great)
- If potatoes are thick, add 10–15 minutes baking time
- For crispier edges, broil 2–3 minutes at the end
Easy variations
- Cheesy deluxe: add mozzarella + cheddar
- Veg boost: layer in green beans, corn, or peas
- Southwest: taco seasoning + pepper jack
- From-scratch sauce: swap soup for béchamel if you’re feeling fancy
Want a slow-cooker version, no-soup homemade sauce, or ground turkey swap?
