Hamburger Potato Casserole with Cheddar Cheese Recipe

There are certain dishes that just scream “home.” For me, and for countless families around the world, Hamburger Potato Casserole is firmly cemented in that category. It’s the kind of meal that evokes warm memories of cozy evenings, laughter around the dinner table, and the comforting aroma filling the kitchen. Growing up, this casserole was a regular feature on our weeknight menu, and it was always met with enthusiastic cheers. Even now, as an adult, the simple mention of Hamburger Potato Casserole brings a smile to my face. My own children have inherited this love, and it’s become a beloved request for potlucks, family gatherings, or just a simple, satisfying dinner on a chilly evening. What’s not to love? You have hearty ground beef, tender potatoes, creamy sauce, and that glorious blanket of melted cheddar cheese. It’s pure comfort food in a dish, easy to make, budget-friendly, and endlessly customizable. If you’re looking for a recipe that’s guaranteed to be a crowd-pleaser and become a staple in your own home, look no further. This Hamburger Potato Casserole with Cheddar Cheese is it.

Ingredients

• 1 pound ground beef (80/20 blend recommended for flavor)
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 cup milk (whole milk or 2% milk for richness)
• 1/2 cup beef broth (low sodium preferred)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt (or to taste)
• 5 medium potatoes, peeled and thinly sliced (Yukon Gold or Russet potatoes work well)
• 2 cups shredded cheddar cheese, divided (sharp cheddar for best flavor)
• 2 tablespoons butter, melted
• 1/4 cup breadcrumbs (optional, for topping texture)
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Preheat the Oven and Prepare Baking Dish: Begin by preheating your oven to 375°F (190°C). While the oven is heating, lightly grease a 9×13 inch baking dish with cooking spray or butter. This will prevent the casserole from sticking and make cleanup easier.
2. Brown the Ground Beef and Sauté Aromatics: In a large skillet, heat over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until it is browned and no longer pink. Drain off any excess grease. This step is crucial for developing flavor in the casserole. Nobody wants greasy casserole!
3. Sauté Onion and Garlic: Add the chopped onion to the skillet with the browned ground beef. Cook, stirring occasionally, until the onion becomes softened and translucent, about 5-7 minutes. Next, add the minced garlic to the skillet and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter. Sautéing the onion and garlic enhances their sweetness and mellows their sharp flavors, which will beautifully complement the richness of the casserole.
4. Prepare the Cream Sauce: In a large bowl, whisk together the condensed cream of mushroom soup, cream of celery soup, milk, and beef broth until smooth and well combined. The combination of these soups creates a creamy and flavorful base for the casserole. The milk and beef broth thin out the condensed soups to the perfect consistency for baking.
5. Add Seasonings: Stir in the dried thyme, dried rosemary, salt, and black pepper into the cream sauce mixture. These herbs add depth and warmth to the casserole, complementing the beef and potatoes. Feel free to adjust the seasonings to your preference. Some people like to add a pinch of paprika or onion powder for extra flavor.
6. Layer the Casserole: Now it’s time to assemble the casserole. In the prepared baking dish, create the first layer by spreading half of the thinly sliced potatoes evenly across the bottom. Overlapping the potato slices slightly is fine. Potatoes form the hearty base of this casserole, and layering them ensures they cook evenly.
7. Add Ground Beef Mixture: Spoon the cooked ground beef and onion mixture evenly over the layer of potatoes. Distribute it so that it covers the potatoes in a uniform layer.
8. Pour Cream Sauce: Pour the creamy soup mixture evenly over the ground beef layer. Ensure that the sauce is distributed throughout the dish, coating both the beef and potatoes.
9. Add Remaining Potatoes: Top with the remaining thinly sliced potatoes, arranging them in an even layer over the cream sauce. Again, slight overlapping is acceptable.
10. Cheese Time! (First Layer): Sprinkle half (1 cup) of the shredded cheddar cheese evenly over the top layer of potatoes. This initial layer of cheese will melt into the casserole during baking, adding richness and a cheesy element throughout.
11. Melted Butter and Breadcrumbs (Optional): In a small bowl, combine the melted butter and breadcrumbs (if using). Sprinkle this mixture evenly over the cheese layer. The melted butter adds richness and helps the breadcrumbs brown nicely, creating a slightly crispy topping. If you are not using breadcrumbs, simply drizzle the melted butter evenly over the cheese.
12. Bake to Golden Perfection: Cover the baking dish tightly with aluminum foil. This will help the potatoes cook through and prevent the top from browning too quickly. Bake in the preheated oven for 1 hour.
13. Uncover and Add Remaining Cheese: After 1 hour, carefully remove the foil from the baking dish. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole.
14. Final Bake for Cheese Melt and Golden Brown: Return the uncovered baking dish to the oven and continue to bake for another 15-20 minutes, or until the potatoes are tender when pierced with a fork and the cheese is melted, bubbly, and golden brown. The final baking time may vary depending on your oven and the thickness of your potato slices.
15. Rest Before Serving: Once the casserole is beautifully browned and bubbly, remove it from the oven and let it rest for 10-15 minutes before serving. This resting period allows the casserole to set slightly, making it easier to serve and preventing it from being too watery. It also helps to distribute the heat evenly throughout the dish.
16. Garnish and Serve: Garnish with fresh chopped parsley, if desired, for a pop of color and freshness. Serve hot and enjoy the comforting flavors of your homemade Hamburger Potato Casserole with Cheddar Cheese!

Nutrition Facts

(Per Serving, approximate, based on 6 servings. Nutritional values can vary based on ingredient brands and specific preparation methods.)

• Servings: 6
• Calories per Serving: Approximately 450-550 calories

Approximate Breakdown (per serving):

• Protein: 25-30g
• Fat: 25-35g (depending on ground beef fat content and cheese)
• Saturated Fat: 15-20g
• Cholesterol: 100-120mg
• Sodium: 700-900mg (can be reduced by using low-sodium soups and broth)
• Carbohydrates: 30-40g
• Fiber: 3-5g
• Sugar: 5-7g

Note: These are estimates. For precise nutritional information, use a nutrition calculator and input the specific brands and quantities of ingredients used.

Preparation Time

• Prep Time: 30 minutes (including chopping vegetables and slicing potatoes)
• Cook Time: 1 hour 15 minutes – 1 hour 20 minutes (including baking time)
• Total Time: Approximately 1 hour 45 minutes – 1 hour 50 minutes

How to Serve

Hamburger Potato Casserole is a hearty and complete meal on its own, but it pairs wonderfully with a variety of side dishes to create a balanced and satisfying dinner. Here are some serving suggestions:

• Fresh Green Salad: A crisp green salad with a light vinaigrette dressing provides a refreshing contrast to the richness of the casserole. The acidity of the dressing cuts through the creamy flavors and cleanses the palate.
• Steamed or Roasted Vegetables: Serve alongside steamed broccoli, green beans, asparagus, or roasted carrots, Brussels sprouts, or bell peppers. These vegetables add nutrients and fiber to the meal, and their flavors complement the casserole beautifully.
• Crusty Bread or Dinner Rolls: For soaking up every last bit of the delicious creamy sauce, serve with warm crusty bread, garlic bread, or soft dinner rolls.
• Coleslaw or Potato Salad: In warmer months, a side of creamy coleslaw or tangy potato salad can be a refreshing addition to the meal.
• Fruit Salad or Compote: A light and refreshing fruit salad or a warm fruit compote can provide a sweet and slightly acidic counterpoint to the savory casserole, especially as a dessert following the meal.
• Toppings and Garnishes: Offer a variety of toppings for guests to customize their casserole servings. Consider:
  • Sour cream or Greek yogurt
  • Chopped green onions or chives
  • Hot sauce or salsa
  • Crispy fried onions
  • Bacon bits

Additional Tips for the Best Hamburger Potato Casserole

1. Choose the Right Potatoes: Yukon Gold potatoes are excellent for casseroles because they hold their shape well during baking and have a creamy texture. Russet potatoes also work but tend to be a bit starchier. Avoid using waxy potatoes like red potatoes, as they may not soften as well. Slice the potatoes thinly and evenly for consistent cooking. A mandoline slicer can be helpful for achieving uniform slices.
2. Don’t Skip Browning the Beef: Browning the ground beef is essential for developing deep, savory flavors. Don’t just cook it until it’s no longer pink; let it brown nicely. This process, known as the Maillard reaction, creates complex flavors that significantly enhance the overall taste of the casserole. Drain off excess grease after browning to prevent the casserole from being greasy.
3. Sauté the Aromatics Properly: Sautéing the onions and garlic before adding them to the casserole base is crucial for mellowing their flavors and bringing out their sweetness. Cook the onions until they are translucent and softened, and add the garlic just for the last minute of sautéing to prevent it from burning and becoming bitter.
4. Customize Your Cheese: While cheddar cheese is classic and delicious in this casserole, feel free to experiment with other cheese varieties or combinations. Monterey Jack, Colby Jack, Pepper Jack (for a little spice), or a blend of cheddar and Gruyere would all work well. Use freshly shredded cheese rather than pre-shredded, as it melts more smoothly and doesn’t contain anti-caking agents.
5. Make it Ahead of Time: Hamburger Potato Casserole is a great make-ahead dish. You can assemble the entire casserole up to the point of baking and store it, covered tightly, in the refrigerator for up to 24 hours. When you’re ready to bake, add about 15-20 minutes to the baking time to ensure it is heated through and cooked properly, especially if baking from cold. You can also bake it ahead of time, let it cool, cover, and refrigerate. Reheat covered in a 350°F (175°C) oven until heated through, about 30-40 minutes.

FAQ Section

Q1: Can I use a different type of ground meat instead of ground beef?
A1: Yes, you can definitely substitute ground turkey or ground chicken for ground beef. Just be aware that ground turkey and chicken tend to be leaner, so you might want to add a tablespoon of olive oil to the skillet when browning to prevent sticking and add a little richness. The flavor profile will be slightly different, but still delicious. You could even use ground sausage for a bolder flavor.

Q2: Can I add vegetables to this casserole?
A2: Absolutely! Adding vegetables is a great way to boost the nutritional value and flavor of this casserole. Some excellent additions include:
* Frozen peas or mixed vegetables: Stir them in with the cream sauce mixture before layering.
* Sliced mushrooms: Sauté them with the onions and garlic for added depth of flavor.
* Diced carrots or celery: Sauté them with the onions and garlic for extra texture and sweetness.
* Spinach or kale: Stir in fresh spinach or kale at the end of cooking and let it wilt in the heat.
* Corn: Add a can of drained corn kernels for sweetness and texture.

Q3: Can I freeze Hamburger Potato Casserole?
A3: Yes, this casserole freezes well, making it perfect for meal prepping or leftovers. To freeze, let the baked casserole cool completely. Cut it into individual portions or leave it whole. Wrap tightly in plastic wrap, then wrap again in aluminum foil, or place in freezer-safe containers. Freeze for up to 2-3 months. To reheat, thaw overnight in the refrigerator. Bake covered in a 350°F (175°C) oven until heated through, about 45-60 minutes, or until the internal temperature reaches 165°F (74°C). You can remove the foil for the last 15 minutes to allow the cheese to crisp up again.

Q4: I don’t have cream of mushroom or cream of celery soup. Can I use something else?
A4: Yes, you can substitute other condensed cream soups. Cream of chicken soup is a common alternative and works well. Cream of potato soup or cream of onion soup could also be used, but they will slightly alter the flavor profile. If you prefer a from-scratch approach, you can make a simple white sauce (béchamel) and season it to your liking.

Q5: How can I make this casserole lighter or healthier?
A5: There are several ways to make this casserole lighter:
* Use leaner ground beef: Opt for 90% lean ground beef or ground turkey breast.
* Substitute milk with skim milk or unsweetened almond milk: This will reduce the fat content.
* Use reduced-fat cream of mushroom and cream of celery soup: These are readily available in most grocery stores.
* Increase the vegetables: Add more vegetables as suggested in Q2 to bulk up the casserole and reduce the proportion of meat and cheese.
* Use less cheese: Reduce the amount of cheddar cheese or use a lower-fat cheese option.
* Skip the breadcrumb topping: This will eliminate some added fat and carbohydrates.
* Use sweet potatoes instead of white potatoes: Sweet potatoes are more nutrient-dense than white potatoes and offer a different flavor profile.

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