Cheesy Hamburger Potato Casserole
Enjoy a deeply comforting layered dinner with tender red potatoes, savory ground beef, and a rich cheddar crust. This 9x13 casserole is a foolproof weeknight classic the whole family will love.
Equipment
- 9x13 Baking Dish
- Large Skillet
- Aluminum Foil
- Mandoline or sharp knife
Ingredients
- 1 lb ground beef
- 1 onion
- 8 oz. sliced cremini mushrooms
- 3 cloves garlic minced (about 1 tablespoon)
- 11 oz. Campbell's Cream of Mushroom Soup 1 can
- 2 cups whole milk
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 2 Tablespoon parsley
- 1/2 teaspoon paprika
- 3 lbs red potatoes sliced to about 1/4 inch thickness
- 3 cups shredded cheddar cheese
Instructions
Prep the Oven and Build Flavor
- Preheat your oven to 350°F. For the best potato texture, soak the slices in cold salted water for 10 minutes and pat them completely dry before layering.
- Heat a large skillet over medium-high heat. Add the ground beef and chopped onion, cooking until the beef is mostly browned and the onion is soft.
- Add the sliced cremini mushrooms and continue cooking until they release their moisture and the beef is fully browned. Stir in the minced garlic for the final minute of cooking.
Make the Creamy Savory Sauce
- Carefully drain any excess grease from the skillet to keep the sauce creamy rather than oily.
- Stir in the cream of mushroom soup, then gradually add the milk. Season with salt, pepper, paprika, and half of the parsley. Whisk in 1 tablespoon of Worcestershire sauce and 1 teaspoon of Dijon mustard until well combined.
Layer the Casserole
- Grease a 9x13 baking dish. Arrange a single layer of sliced potatoes across the bottom.
- Spoon one-third of the meat and sauce mixture over the potatoes, then top with 1 cup of shredded cheddar cheese.
- Repeat the layers twice more (potatoes, sauce, cheese) until all ingredients are used, creating a total of three hearty layers.
Bake and Rest
- Cover the dish tightly with aluminum foil and bake for 55 minutes. The potatoes should be tender when pierced with a fork and the sauce should be bubbling.
- Remove the foil and bake for an optional 5 to 10 additional minutes if you prefer a more golden, crispy cheese top.
- Let the casserole rest for 10 minutes before serving to allow the sauce to set. Garnish with the remaining fresh parsley.
Notes
Potato Preparation: Soak slices in cold salted water for 10 minutes and pat dry to remove excess starch for the best final texture.
Draining Fat: Ensure you drain the grease after browning the beef to prevent the casserole from becoming oily during the baking process.
Cheese Quality: Freshly grate your cheddar from a block for a smoother, silkier melt compared to pre-shredded varieties.
Slicing Consistency: Maintain a uniform 1/4 inch thickness for the potato slices to ensure every layer cooks through at the same time.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.