Description
This Hamburger Potato Casserole is a hearty and comforting dish featuring layers of thinly sliced potatoes, sautéed ground beef with onions, and a creamy mushroom and celery soup mixture, all topped with melted cheddar cheese. Baked to perfection, it’s an easy and satisfying meal perfect for family dinners.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 medium onion, chopped
- 4 cups thinly sliced potatoes
Soup Mixture
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of celery soup
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Other
- 2 cups shredded cheddar cheese
- 2 tablespoons olive oil
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Sauté Onions: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes, releasing their natural sweetness.
- Cook Ground Beef: Add the ground beef to the skillet with the onions and cook until browned, breaking up the meat with a spoon as it cooks. Drain excess fat if necessary to prevent greasiness.
- Mix Soup Base: In a large bowl, thoroughly combine the cream of mushroom soup, cream of celery soup, milk, salt, and black pepper to create a creamy and flavorful sauce.
- Layer Potatoes: Grease a 9×13-inch baking dish and evenly layer half of the thinly sliced potatoes on the bottom, forming the first base layer of the casserole.
- Add Beef Layer: Spread half of the cooked ground beef and onion mixture evenly over the potato layer for a balanced meat layer.
- Pour Soup Mixture: Pour half of the prepared soup mixture evenly over the beef to bind the layers and add creaminess.
- Repeat Layers: Add the remaining sliced potatoes as the next layer, followed by the leftover ground beef mixture, then pour the remaining soup mixture evenly on top.
- Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 1 hour to allow the potatoes to cook through and flavors to meld.
- Add Cheese and Continue Baking: Remove the foil, sprinkle shredded cheddar cheese evenly over the top, and bake uncovered for an additional 15-20 minutes until the cheese is melted, bubbly, and golden.
- Rest and Serve: Remove the casserole from the oven and let it cool for a few minutes before serving to allow it to set for easier slicing and better flavor.
Notes
- For even cooking, use uniformly thin slices of potatoes.
- Drain the cooked ground beef well to avoid excess grease in the casserole.
- You can substitute the cream of mushroom and celery soups with homemade versions for a fresher taste.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- Adding herbs like thyme or parsley can enhance the flavor.
