Creating the Cheesy Hamburger Potato Casserole was like crafting a comfort dish that warmed the heart and soul. This recipe brings together the hearty goodness of ground beef, the homely feel of sliced potatoes, and the rich, creamy delight of cheddar cheese, all baked into one deliciously comforting casserole. The process was straightforward, making it a perfect dish for a cozy family dinner or to impress guests with homemade warmth. As the casserole baked, the kitchen was filled with an inviting aroma that promised a tasty meal. The layers of potatoes and meat melded beautifully under the golden, cheesy topping, creating a dish that was as pleasing to the eye as it was to the palate. It was a hit at the dinner table, with every bite bringing a delightful mix of flavors and textures. This Cheesy Hamburger Potato Casserole is a must-try for anyone looking to bring warmth and satisfaction to their mealtime.
Ingredients
- 1 pound crumbled ground beef
- 1 yellow onion, diced
- 3 to 4 pounds of potatoes, peeled and sliced
- 8 ounces, or more, Cheddar Cheese, shredded
- 1 can Cheddar Cheese soup mix
- 12 ounces evaporated milk, or whole milk
- ½ cup milk
- 1 tsp salt
- ½ tsp pepper
How To Make
- Preheat Oven: Begin by preheating your oven to 350°F (175°C) and prepare a 9×13 inch baking dish by spraying it with non-stick cooking spray.
- Cook Beef and Onion: In a large skillet, cook the diced onion and ground beef until the meat is thoroughly browned and cooked through.
- Layer Potatoes: Arrange a layer of sliced potatoes, about ¼ inch thick, at the bottom of the baking dish. Season with salt and pepper.
- Add Meat and Cheese: Top the potato layer with about ⅓ of the cooked meat mixture, spreading it evenly. Follow with a layer of ⅓ of the shredded cheddar cheese.
- Repeat Layers: Continue layering potatoes, meat, and cheese, ending with a final layer of cheese on top.
- Combine Soup and Milk: In a mixing bowl, whisk together the Cheddar cheese soup mix, evaporated milk (or whole milk), and an additional ½ cup of milk. Season with more salt and pepper if desired.
- Bake: Pour the soup and milk mixture over the layered casserole. Cover the dish tightly with aluminum foil and bake in the preheated oven for 1 hour.
- Brown the Cheese: Remove the foil and return the casserole to the oven for another 15 minutes, or until the cheese is golden and bubbly.
- Serve: Check that the potatoes are tender; if not, bake a little longer. Once done, let the casserole cool slightly before serving.
Nutrition Facts
Servings: 6-8 Calories per serving: Approximately 450-550 calories (This will vary based on the exact ingredients used and portion sizes.)
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
Additional Tips
- For an even richer flavor, consider adding a layer of cooked bacon bits within the layers.
- If you prefer a crispier topping, you can broil the casserole for the last few minutes of cooking.
- Leftovers store well in the refrigerator and can be reheated in the oven or microwave.
FAQ Section
- Can I use a different type of cheese? Absolutely, feel free to experiment with other cheeses like mozzarella or pepper jack for a different flavor profile.
- Can I add vegetables to this casserole? Yes, adding vegetables like corn, peas, or carrots can increase the nutritional value and add color to the dish.
- How can I make this dish lighter? For a healthier version, use lean ground beef, low-fat cheese, and skim milk.
- Is it possible to make this casserole ahead of time? Yes, you can assemble the casserole ahead of time and refrigerate. Increase the initial covered baking time by about 10-15 minutes if baking from cold.
- Can I freeze this casserole? This casserole freezes well. Cool completely, cover tightly, and freeze. Thaw in the refrigerator overnight and reheat in the oven.