Hamburger Potato Casserole Recipe

Parboiling the potato slices before layering guarantees they finish tender at the same time the beef and cheese are done, so the casserole never comes out with a raw, starchy middle layer.

Prep

25 min

Cook

65 min

Total

90 min

Servings

8

Ingredients

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Instructions

1. 1Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
2. 2Bring a large pot of salted water to a boil. Add the sliced potatoes and parboil for 6-7 minutes, until just barely tender at the edges but still firm in the center. Drain well and set aside.
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3. 3In a large skillet over medium-high heat, cook the ground beef and diced onion together, breaking the meat into small pieces, until the beef is browned and the onion is soft, about 8 minutes. Drain off the excess fat.
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4. 4Stir the garlic powder, paprika, salt, and pepper into the beef mixture.
5. 5In a medium bowl, whisk together the condensed soup and milk until smooth.
6. 6Layer half the parboiled potatoes in the bottom of the prepared baking dish. Top with half the beef mixture, then spoon over half the soup mixture and sprinkle with 1 cup of the shredded cheddar.
7. 7Repeat with the remaining potatoes, beef, and soup mixture, but hold back the last 1 1/2 cups of cheddar for the final layer.
8. 8Cover the dish tightly with foil and bake for 40 minutes.
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9. 9Remove the foil, drizzle the melted butter over the top, and sprinkle with the reserved cheddar. Bake uncovered for another 15-20 minutes, until the cheese is melted and golden and the potatoes are fork-tender.
10. 10Let the casserole rest for 10 minutes before serving so the sauce can set up slightly.

Tips & variations

• Slice the potatoes to an even 1/8-inch thickness (a mandoline helps) so every piece parboils and bakes at the same rate.
• Swap the cream of mushroom soup for cream of chicken or cream of celery if you'd rather skip the mushroom flavor entirely.
• Stir a cup of frozen peas and carrots into the beef mixture for a one-dish meal.
• Top the last 5 minutes of baking with crushed French-fried onions or buttered panko for extra crunch.
• Cooked, crumbled bacon layered in with the beef adds a smoky note that pairs well with the cheddar.

Storage & reheating

Cover and refrigerate leftovers for up to 4 days. Reheat individual portions in the microwave, or cover the whole dish with foil and warm in a 350°F (175°C) oven for 20-25 minutes. To freeze, assemble the casserole through step 7 without baking, wrap tightly, and freeze for up to 3 months; thaw overnight in the refrigerator before baking as directed.

FAQ