Name: Hamburger Potato Casserole recipe
Ingredients: Ground Beef: 1 pound (450 grams). Ground beef is the star protein of this casserole, providing a rich, savory base. Opt for lean ground beef (80/20 or 85/15) to minimize excess grease while still retaining flavor. For a healthier option, you can use ground turkey or ground chicken, though the flavor profile will subtly change. The quality of your ground beef directly impacts the overall taste of the casserole, so choose a reputable brand if possible.; Potatoes: 2 pounds (900 grams), peeled and thinly sliced. Potatoes are the backbone of this casserole, offering a creamy, comforting texture and a mild, earthy flavor that complements the ground beef perfectly. Russet potatoes are a classic choice due to their high starch content, which makes them wonderfully fluffy when baked. Yukon Gold potatoes are another excellent option, offering a slightly buttery flavor and a creamier texture. Ensure your potatoes are sliced thinly and evenly (about 1/8 to 1/4 inch thick) to ensure they cook through properly and become tender in the casserole. A mandoline slicer can be helpful for achieving uniform slices, but a sharp knife and steady hand will also work.; Onion: 1 medium, chopped. Onion is an aromatic powerhouse that adds depth and complexity to the savory base of the casserole. Yellow or white onions are suitable choices, providing a balanced flavor that isn’t overpowering. Chopping the onion finely ensures it cooks evenly and blends seamlessly into the ground beef mixture. Sautéing the onion with the ground beef is crucial for mellowing its raw bite and enhancing its sweetness.; Cream of Mushroom Soup: 1 (10.5 ounce) can. Cream of mushroom soup is a pantry staple that serves as a creamy, flavorful binder for the casserole. It adds moisture, richness, and a subtle umami depth that ties all the components together. For variations, you can experiment with other “cream of” soups like cream of celery, cream of chicken, or cream of onion, each offering a slightly different flavor profile. For a richer flavor, consider using a “family size” or two smaller cans if you prefer a very creamy casserole.; Milk: ½ cup (120 ml). Milk is added to the cream of mushroom soup to thin it out slightly and create a smoother, more pourable sauce that evenly coats the potatoes and ground beef. Whole milk will result in the richest flavor and creamiest texture, but 2% or even skim milk can be used for a lighter option. You can also use evaporated milk for a slightly richer and tangier flavor.; Shredded Cheese: 2 cups (approximately 200 grams). Cheese is the crowning glory of Hamburger Potato Casserole, providing a melted, gooey, and flavorful topping that everyone loves. Cheddar cheese is a classic choice, offering a sharp and tangy flavor that complements the savory ingredients beautifully. Monterey Jack, Colby Jack, or a blend of cheddar and mozzarella are also excellent options. For a sharper flavor, use sharp cheddar; for a milder flavor, use mild cheddar or Monterey Jack. Shredded cheese melts more evenly than block cheese, ensuring a perfectly cheesy topping.; Garlic Powder: 1 teaspoon. Garlic powder adds a subtle but essential savory depth to the casserole. It enhances the flavor of the ground beef and complements the creamy potatoes. If you prefer fresh garlic, you can substitute 2-3 cloves of minced garlic, sautéed with the onion and ground beef.; Onion Powder: 1 teaspoon. Onion powder works in synergy with garlic powder and fresh onion to amplify the savory and aromatic notes of the casserole. It provides a concentrated onion flavor that blends seamlessly into the dish.; Dried Parsley: 1 teaspoon (optional, for garnish). Dried parsley adds a touch of freshness and visual appeal to the finished casserole. It’s primarily for garnish and aesthetic purposes, but it also provides a subtle herbaceous note. Fresh parsley, chopped, can also be used as a garnish.; Salt and Pepper: To taste. Salt and pepper are essential seasonings that balance and enhance all the flavors in the casserole. Season generously at each stage of cooking – when browning the ground beef, mixing the sauce, and before baking. Taste and adjust seasoning as needed to ensure the casserole is well-seasoned to your preference.

Ingredients

Ground Beef: 1 pound (450 grams). Ground beef is the star protein of this casserole, providing a rich, savory base. Opt for lean ground beef (80/20 or 85/15) to minimize excess grease while still retaining flavor. For a healthier option, you can use ground turkey or ground chicken, though the flavor profile will subtly change. The quality of your ground beef directly impacts the overall taste of the casserole, so choose a reputable brand if possible.

Potatoes: 2 pounds (900 grams), peeled and thinly sliced. Potatoes are the backbone of this casserole, offering a creamy, comforting texture and a mild, earthy flavor that complements the ground beef perfectly. Russet potatoes are a classic choice due to their high starch content, which makes them wonderfully fluffy when baked. Yukon Gold potatoes are another excellent option, offering a slightly buttery flavor and a creamier texture. Ensure your potatoes are sliced thinly and evenly (about 1/8 to 1/4 inch thick) to ensure they cook through properly and become tender in the casserole. A mandoline slicer can be helpful for achieving uniform slices, but a sharp knife and steady hand will also work.

Onion: 1 medium, chopped. Onion is an aromatic powerhouse that adds depth and complexity to the savory base of the casserole. Yellow or white onions are suitable choices, providing a balanced flavor that isn’t overpowering. Chopping the onion finely ensures it cooks evenly and blends seamlessly into the ground beef mixture. Sautéing the onion with the ground beef is crucial for mellowing its raw bite and enhancing its sweetness.

Cream of Mushroom Soup: 1 (10.5 ounce) can. Cream of mushroom soup is a pantry staple that serves as a creamy, flavorful binder for the casserole. It adds moisture, richness, and a subtle umami depth that ties all the components together. For variations, you can experiment with other “cream of” soups like cream of celery, cream of chicken, or cream of onion, each offering a slightly different flavor profile. For a richer flavor, consider using a “family size” or two smaller cans if you prefer a very creamy casserole.

Milk: ½ cup (120 ml). Milk is added to the cream of mushroom soup to thin it out slightly and create a smoother, more pourable sauce that evenly coats the potatoes and ground beef. Whole milk will result in the richest flavor and creamiest texture, but 2% or even skim milk can be used for a lighter option. You can also use evaporated milk for a slightly richer and tangier flavor.

Shredded Cheese: 2 cups (approximately 200 grams). Cheese is the crowning glory of Hamburger Potato Casserole, providing a melted, gooey, and flavorful topping that everyone loves. Cheddar cheese is a classic choice, offering a sharp and tangy flavor that complements the savory ingredients beautifully. Monterey Jack, Colby Jack, or a blend of cheddar and mozzarella are also excellent options. For a sharper flavor, use sharp cheddar; for a milder flavor, use mild cheddar or Monterey Jack. Shredded cheese melts more evenly than block cheese, ensuring a perfectly cheesy topping.

Garlic Powder: 1 teaspoon. Garlic powder adds a subtle but essential savory depth to the casserole. It enhances the flavor of the ground beef and complements the creamy potatoes. If you prefer fresh garlic, you can substitute 2-3 cloves of minced garlic, sautéed with the onion and ground beef.

Onion Powder: 1 teaspoon. Onion powder works in synergy with garlic powder and fresh onion to amplify the savory and aromatic notes of the casserole. It provides a concentrated onion flavor that blends seamlessly into the dish.

Dried Parsley: 1 teaspoon (optional, for garnish). Dried parsley adds a touch of freshness and visual appeal to the finished casserole. It’s primarily for garnish and aesthetic purposes, but it also provides a subtle herbaceous note. Fresh parsley, chopped, can also be used as a garnish.

Salt and Pepper: To taste. Salt and pepper are essential seasonings that balance and enhance all the flavors in the casserole. Season generously at each stage of cooking – when browning the ground beef, mixing the sauce, and before baking. Taste and adjust seasoning as needed to ensure the casserole is well-seasoned to your preference.

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Instructions

Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or butter. This prevents the casserole from sticking and makes serving and cleanup easier.

Brown the Ground Beef: In a large skillet over medium-high heat, brown the ground beef. Break it up with a spoon or spatula as it cooks. Cook until the beef is no longer pink. Browning the ground beef develops its flavor and creates those delicious savory bits that are characteristic of a good casserole.

Drain Excess Grease: Once the ground beef is browned, drain off any excess grease from the skillet. This step is important, especially if you are using ground beef with a higher fat content, as it prevents the casserole from becoming greasy.

Sauté Onion and Season Beef: Add the chopped onion to the skillet with the browned ground beef. Cook until the onion is softened and translucent, about 5-7 minutes. This step mellows the onion’s raw flavor and adds sweetness to the beef mixture. Stir in the garlic powder, onion powder, salt, and pepper. Seasoning at this stage layers the flavors and ensures the ground beef base is well-seasoned. Cook for another minute, allowing the spices to become fragrant.

Prepare the Cream Sauce: In a large bowl, whisk together the cream of mushroom soup and milk until smooth. This creates the creamy sauce that will bind the casserole and add moisture and flavor.

Assemble the Casserole: In the prepared baking dish, layer half of the thinly sliced potatoes on the bottom. Arrange them in an even layer, slightly overlapping if necessary. Pour half of the cream sauce evenly over the potatoes. Next, spread the seasoned ground beef and onion mixture evenly over the sauce. Top with the remaining potato slices, again arranging them in an even layer. Pour the remaining cream sauce over the top layer of potatoes, ensuring it coats them evenly.

Bake: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 1 hour. Covering the casserole with foil during the initial baking period helps the potatoes steam and become tender without the top browning too quickly.

Add Cheese and Finish Baking: Remove the foil from the baking dish. Sprinkle the shredded cheese evenly over the top of the casserole. Return the casserole to the oven and bake uncovered for another 15-20 minutes, or until the cheese is melted, golden brown, and bubbly, and the potatoes are tender when pierced with a fork. Baking uncovered allows the cheese to melt beautifully and develop a golden-brown crust.

Rest and Serve: Let the casserole rest for 5-10 minutes before serving. This allows the casserole to set slightly and makes it easier to serve. Garnish with dried parsley (if using) for a touch of freshness and visual appeal. Serve hot and enjoy!

Nutrition

Serving Size: one normal portion
Calories: 300-350 kcal
Sugar: 4-6 grams
Sodium: 500-700 mg
Fat: 15-20 grams
Saturated Fat: 8-10 grams
Unsaturated Fat: 7-10 grams
Carbohydrates: 25-30 grams
Fiber: 2-3 grams
Protein: 15-20 grams
Cholesterol: 70-90 mg