Ingredients
Scale
- 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
- 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.
- 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!
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Serving Size: one normal portion
- Calories: 450-550
- Sugar: 5-7g
- Sodium: 700-900mg
- Fat: 25-35g
- Saturated Fat: 15-20g
- Carbohydrates: 30-40g
- Fiber: 3-5g
- Protein: 25-30g
- Cholesterol: 100-120mg