Cheesy Hamburger Potato Casserole

This cheesy hamburger potato casserole brings all the flavors of a hearty family dinner together in one bubbling dish The tender Yukon gold potatoes layer with savory seasoned ground beef and a rich creamy cheese sauce that soaks into every bite I come back to this comforting casserole every time we want something cozy on a chilly weeknight

My family always requests this casserole at least once a month I first made it for a Sunday potluck and even the picky eaters went back for seconds

Ingredients

• Cheddar cheese soup: creates a thick creamy sauce that saves time Look for a good quality canned soup to keep the flavor rich
• Evaporated milk or whole milk: adds a creamy texture while balancing the richness of the cheese Make sure your milk is fresh for the smoothest result
• Heavy cream: bumps up the decadence and helps bake the potatoes extra tender Choose heavy cream over light cream if possible
• Ground beef: brings savory depth and heartiness Opt for beef with an eighty twenty fat ratio for the best flavor
• Diced onion: gives the casserole a sweet aromatic base Use fresh onions for best results
• Garlic: provides a flavor punch Fresh minced garlic is key here
• Paprika: adds warmth and balances out the richness Choose fresh or smoked paprika for a flavor upgrade
• Salt: sharpens all the flavors Make sure to taste your sauce and season accordingly
• Black pepper: offers a little background heat Grind fresh for the punchiest pepper flavor
• Yukon gold potatoes: bake up beautifully tender and have a buttery taste Always wash and dry thoroughly before slicing for clean layers
• Shredded cheddar cheese: brings that irresistible melty top Choose sharp or medium cheddar and grate your own for better melting
• Fresh parsley for garnish: adds a bright fresh pop on top

Step-by-Step Instructions

Prepare the Sauce:

Combine the cheddar cheese soup evaporated milk and heavy cream in a medium bowl Whisk until smooth and homogenous This creates a luscious base that will soak right into the potatoes

Slice the Potatoes:

Wash and dry the Yukon gold potatoes very well Using a mandolin or very sharp knife slice them to about one eighth inch thickness Uniform thin slices ensure even cooking and prevent any hard bites

Brown the Beef:

In a large twelve inch skillet over medium high heat cook ground beef and diced onion together Stir frequently until the beef is perfectly browned Drain off any excess grease so your casserole does not end up oily Add the minced garlic salt black pepper and paprika Stir and cook just until garlic becomes fragrant about a minute Transfer all of the seasoned beef mixture to a plate

Layer the Casserole:

In your oven safe skillet or baking dish add a layer of sliced potatoes Slightly overlap them for even coverage Spoon on one third of the cheese sauce and sprinkle on one third of the browned beef Repeat these layers until all potatoes sauce and beef are used up but save the shredded cheddar for later

Bake to Tender Perfection:

Cover and bake in a four hundred degree oven for one hour This step ensures the potatoes soften and the flavors meld Check by poking potatoes with a fork they should be very tender before moving to the next step

Add the Cheesy Topping:

Uncover sprinkle shredded cheddar evenly across the top then return to the oven for ten more minutes This will give a gloriously melted and golden cheesy top

Rest and Serve:

Let the casserole cool for at least ten minutes before adding chopped parsley and serving This sets the layers and makes it easier to cut

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My favorite part is always the golden cheese blanket on top It reminds me of family weekends when we gathered around a steaming pan right from the oven I love how the rich sauce seeps into the potatoes making every bite so creamy

Storage Tips

This casserole keeps well in the fridge for up to four days Just cover the pan tightly or transfer leftovers to an airtight container Reheat portions in the oven covered at three fifty degrees until hot This helps keep the top melty and flavors fresh If you have extra you can freeze individual portions Let them thaw overnight before reheating

Ingredient Substitutions

Out of Yukon gold potatoes Try russets or red potatoes and cut them just as thin for the best texture If you do not have canned cheese soup you can make a quick cheese sauce with milk and shredded cheddar For extra heat mix in some pepper jack cheese or add a pinch of chili powder to the beef

Serving Suggestions

Serve hot right from the pan with a sprinkle of extra fresh parsley or chives This casserole plays nicely with simple steamed veggies a green salad or even a side of warm crusty bread For a buffet meal offer with pickles or hot sauce on the side

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Cultural and Historical Context

Casseroles like this one became popular in American kitchens during the mid twentieth century when home cooks favored hearty meals that could stretch simple ingredients into comfort food Feeding a hungry family and using trade staples like potatoes and canned soup turned into casseroles that still show up at potlucks and family dinners across the country

Recipe FAQs

→ What type of potatoes work best?

Yukon gold potatoes are ideal for their buttery texture, but red or russet potatoes can also be used with great results.

→ How thin should I slice the potatoes?

For the best texture and even cooking, slice potatoes about 1/8 inch thick using a mandoline or sharp knife.

→ Can I substitute the cheese varieties?

Certainly, a mix of cheddar and pepper jack adds flavor, but you can try mozzarella or Colby for a different twist.

→ Is it possible to prepare this ahead?

Yes, assemble the ingredients in advance, cover, and refrigerate. Bake when ready to serve, adding a few extra minutes if needed.

→ How should leftovers be stored?

Store cooled portions in an airtight container in the refrigerator. Reheat in the oven or microwave for best results.