Cheesy Hamburger Potato Casserole
Ingredients:
- 1 ½ pounds ground beef
- 4 large russet potatoes, peeled and thinly sliced
- 1 medium onion, finely chopped
- 2 cups shredded cheddar cheese
- 1 can (10.75 oz) condensed cream of mushroom soup
- ¾ cup milk
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped, for garnish
Instructions:
Step 1: Preheat Oven and Prepare Ingredients Preheat your oven to 350°F (175°C). Peel the russet potatoes and slice them thinly and evenly. Finely chop the onion.
Step 2: Cook the Ground Beef In a skillet over medium heat, heat 1 tablespoon of olive oil. Add the ground beef and chopped onion, cooking until the beef is browned and the onion is soft, about 6-8 minutes. Drain any excess grease. Season with garlic powder, paprika, salt, and pepper to taste.
Step 3: Prepare the Casserole Layers In a bowl, mix the condensed cream of mushroom soup and milk until smooth.
Grease a 9×13 inch baking dish with the remaining olive oil. Arrange a layer of sliced potatoes at the bottom. Spread half of the beef and onion mixture over the potatoes, then pour half of the soup mixture over it. Sprinkle 1 cup of shredded cheddar cheese on top.
Repeat the layers with the remaining potatoes, beef mixture, soup mixture, and cheese, finishing with a generous layer of cheese on top.
Step 4: Bake the Casserole Cover the baking dish with aluminum foil to help cook the potatoes evenly. Place in the preheated oven and bake for 1 hour. Then, remove the foil and bake for an additional 30 minutes to allow the top to turn golden and bubbly.
Step 5: Garnish and Serve Remove the casserole from the oven and let it sit for 5-10 minutes. Garnish with freshly chopped parsley before serving. Serve warm and enjoy!