Hamburger Potato Casserole
This Hamburger Potato Casserole is a creamy, cheesy ground beef and potato bake that’s perfect for busy weeknights. Made with simple ingredients and layered with tender potatoes and savory beef, this classic comfort food casserole is hearty, comforting, and so easy to make!
Ingredients
- 1 pound ground beef
- 1 small white or yellow onion, diced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 (10.5 ounce) cans cream of mushroom soup
- 1¼ cup milk, any kind (I used 2%)
- 2 tablespoons Worcestershire sauce
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- ½ teaspoon smoked paprika
- 3-4 medium russet potatoes, thinly sliced (the thinner the potatoes, the quicker the cooking time)
- 2½ cups shredded cheddar cheese, divided
Instructions
- Preheat oven to 350℉. Grease a 9x13 baking dish with cooking spray. Set aside.
- To a large skillet, add ground beef and onion and season with salt and pepper. Cook and crumble ground beef until no longer pink. Drain the grease, if needed, and return beef to skillet.
- While the ground beef is cooking, add the soups, milk, Worcestershire sauce, garlic powder, Italian seasoning, and smoked paprika to a medium bowl. Whisk well to combine.
- Pour soup mixture over ground beef and stir well to combine. Set aside.
- Add a layer of potatoes to the bottom of prepared pan, followed by a layer of ground beef, and shredded cheese. Repeat with another layer, using the remaining ingredients, but do not top with cheese (that will come at the end of cooking so the cheese stays melty on top).
- Cover with foil and bake for 1 hour to 1 hour 20 minutes, or until potatoes are fork tender. Remove foil, top with remaining shredded cheese, and bake (uncovered) for another 5-10 minutes, or until the cheese is melty. Let sit for 10 minutes before serving, as the casserole will thicken slightly.
Notes
- Leftovers will keep in an airtight container in the refrigerator for up to 4 days.
- See my tips and tricks for making this casserole above the recipe box.