0 from 0 votes
Hamburger Potato Casserole
Hamburger Potato Casserole is hearty, filling, and great for family dinners. It's full of tender potatoes and ground beef, smothered in a deliciously creamy sauce, and covered in melty cheese.
Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 50 mins
Servings: 6 people
Calories: 590 kcal
Course:
Main Course , Dinner
Cuisine:
American
Ingredients
- 1 ½ pounds lean ground beef
- 4 pounds russet potatoes, about 4-5 large potatoes
- 1 cup diced yellow onion, about ½ small onion
- 2 teaspoons minced garlic, about 2 cloves
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 (10-ounce) can cream of mushroom soup
- 1 (10-ounce) can cheddar soup
- 1 cup whole milk
- 2 tablespoons Worcestershire sauce
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees Fahrenheit, and spray a 9x13x2 inch baking dish with cooking spray. Prepare 4 pounds russet potatoes, by peeling and slicing them no bigger than ¼-inch thick disks.
- Heat a skillet over medium-high heat, add 1 ½ pounds lean ground beef and 1 cup diced yellow onion,and cook the meat, breaking it apart and stirring frequently until the beef is browned.
- Add 2 teaspoons minced garlic,½ teaspoon salt, and ½ teaspoon pepper to the skillet and cook another minute, tossing to incorporate the seasonings. Remove the meat mixture from the heat and set aside.
- In a bowl, whisk together 1 (10-ounce) can cream of mushroom soup, 1 (10-ounce) can cheddar soup, 1 cup whole milk, and 2 tablespoons Worcestershire sauce.
- Assemble the casserole by laying down ⅓ of the meat mixture. Layer ⅓ of the potatoes over the meat, then pour ⅓ of the soup mixture over the potatoes and meat. Top this layer with ⅓ of the 2 cups shredded cheddar cheese.
- Repeat the layers two more times, ending with the rest of the cheese. Cover the casserole in foil and bake for 90-120 minutes, until the potatoes are tender.
- Uncover the casserole and bake another 10-15 minutes until the cheese is bubbly and slightly browned on top.
- Remove the casserole from the oven and let it rest for 5 minutes before serving.
Cup of Yum
Notes
- Potato Thickness: Cutting your potatoes into ¼-inch thick rounds is as thick as you should go. If they are any thicker, the cooking time is too long. If you use a mandolin or cut the potatoes into thinner slices, you won’t need to cook it quite as long. A mandolin does about ⅛ inch thick slices and will cook for 55-65 minutes.
- Reduce Cook Time: If you want to reduce the baking time, boil the ¼-inch thick sliced potatoes for 5 minutes to soften them before assembling the casserole. Bake for about 50-60 minutes rather than 90.
Nutrition Information
Calories
590kcal
(30%)
Carbohydrates
61g
(20%)
Protein
41g
(82%)
Fat
20g
(31%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.4g
Cholesterol
113mg
(38%)
Sodium
623mg
(26%)
Potassium
1835mg
(52%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
453IU
(9%)
Vitamin C
20mg
(22%)
Calcium
381mg
(38%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 590
% Daily Value*
| Calories | 590kcal | 30% |
| Carbohydrates | 61g | 20% |
| Protein | 41g | 82% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 113mg | 38% |
| Sodium | 623mg | 26% |
| Potassium | 1835mg | 39% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 453IU | 9% |
| Vitamin C | 20mg | 22% |
| Calcium | 381mg | 38% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.