Hamburger Potato Casserole
When a busy weeknight rolls around and dinner is the last thing on our minds, we turn to this Hamburger Potato Casserole. With just 6 affordable ingredients we make sure we have these on hand in the kitchen to whip up in almost no time.
Ingredients
- 3-4 medium russet or Yukon gold potatoes (approximately 1 1/2-2 pounds)
- 1-1 1/4 pounds ground beef
- 1 teaspoon seasoning salt (or 1/2 teaspoon each salt and black pepper) (divided)
- 10.25 ounce can condensed cream of mushroom soup (regular or low-sodium)
- 3/4 cup milk
- 1 teaspoon garlic powder
- 2 cups shredded cheddar or Colby jack cheese
- optional: 1 cup chopped fresh vegetables (mushrooms, onions, bell peppers)
Directions
- 1
Preheat oven to 350°F. Grease a 9x9-inch baking dish with butter, oil, or nonstick spray.
- 2
In a large skillet, crumble and cook ground beef over medium heat. Drain excess grease. Season with 1/2 teaspoon seasoning salt or salt and black pepper. Remove from the pan and set aside. Optional step, in the same skillet sauté chopped vegetables until tender.
- 3
Peel and slice potatoes in 1/4-inch slices using a mandolin or sharp knife.
- 4
In a mixing bowl, combine cream of mushroom soup, milk, garlic powder, and the remaining seasoning salt or salt and black pepper.
- 5
Create layers inside the prepared baking dish with half of the sliced potatoes, half of the beef, vegetables (if using), half of the soup mixture, and half of the shredded cheese. Repeat these layers, ending with cheese.
- 6
Cover with aluminum foil and bake for 1 hour. Remove the foil and continue baking for an additional 30 minutes, or until the potatoes are fork-tender. Rest 10 minutes before serving.