ground beef and potato casserole

With layers of tender potatoes and creamy ground beef, this Hamburger Potato Casserole is a hearty dinner the whole family will love. It&#39;s also make ahead friendly and great for bringing to new parents or grieving families.

Hamburger Potato Casserole

beef

onion (diced)

garlic (minced)

Worcestershire sauce

Kosher salt (to taste)

Black pepper (to taste)

condensed cream of mushroom soup

milk

sour cream

Italian seasoning

cheddar cheese (shredded, divided)

Yukon gold potatoes (thinly sliced)

Monterey jack cheese (shredded)

parsley (for garnish)

Preheat the oven to 350 degrees F. Spray the inside of a 9x13 baking dish with cooking spray and set aside.

In a large skillet set over medium heat, add beef and onion and cook until no longer pink, 5-6 minutes. Remove from heat, drain off any excess grease, and stir in garlic, Worcestershire sauce, 1 teaspoon kosher salt, and ½ teaspoon pepper and cook for another 2 minutes.

In a large mixing bowl, combine condensed soups, milk, sour cream, Italian seasoning, and ½ cup cheddar cheese.

Spread ½ cup of the soup mixture in the bottom of the prepared baking dish.

Arrange ⅓ of the sliced potatoes in a shingled layer in the baking dish. Top with half of the meat, then pour on half of the sauce, spreading it evenly. Repeat with remaining ingredients to create a second layer. Layer on the remaining potatoes, then sprinkle on the rest of the cheese.

Cover the dish with aluminum foil, place on a rimmed baking sheet, and bake for 80 minutes. Remove the foil and bake for another 20 minutes, or until the potatoes are fork tender and cheese is melted.

Allow to sit for 10 minutes, then garnish with parsley and serve.

Loaded with deliciously seasoned meat and potatoes and topped with gooey melted cheese, it&#039;s the ultimate comfort food! Simple, satisfying, and tasty, making is a guaranteed family favorite. This fuss-free casserole is perfect as a main dish, side dish, or breakfast treat.

Ground Beef and Potato Casserole

potatoes,

butter (or cooking oil)

onion, (diced)

garlic, (minced)

thyme, (minced)

salt ((to taste))

bouillon powder ((or sub with salt))

black pepper

paprika

oregano

flour

beef broth

cheddar cheese

parsley (chopped for garnish (optional))

Preheat your oven to 375°F (190°C).

Peel and slice the potatoes thinly and as close to the same thickness as possible so they cook evenly in the casserole.

In a large skillet, melt the butter over medium heat. Add the onion, garlic, and thyme and sauté until the onion is translucent and garlic fragrant.

Add the ground beef to the skillet and cook until browned and cooked through. Break it into small crumbles as it cooks—season with salt, pepper, bouillon powder, oregano, and paprika.

Drain excess fat from the skillet, then sprinkle the flour over the beef mixture. Stir well to combine, and cook for another minute to toast the flour.

Gradually add the beef broth and milk to the skillet, stirring constantly. Continue cooking until the mixture thickens slightly, forming a gravy-like consistency.

Grease your baking dish with butter (or non-stick spray). Then, arrange half of the sliced potatoes along the bottom, followed by half of the ground beef mixture. Repeat with the remaining potatoes and beef mixture.

Cover with foil and bake for about 45 minutes or until the potatoes are tender.

Uncover the dish, sprinkle the shredded cheddar cheese evenly over the top, and bake for another 10-15 minutes or until the cheese melts and bubbles.

Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley and serve.

This was really good, I don't even like Thyme and I'm glad I added it because it all really worked together. It's like a healthier Hamburger helper! I made it as written but added about a 1/4 cup carrots that I had in the freezer, just to use them up basically. I baked it for one hour and the potatoes were perfectly fork tender. I'm sure I'll be making this again, even my picky hubby had seconds!

Made this for my family and it was a huge hit. Used ground turkey breast instead of ground beef and it was really delicious.  Will definitely make again. I added a little Worcestershire and brown mustard to the sauce but otherwise followed this to the letter. Broiling at the end for a crispy top is a definite win.

This is delicious recipe I already made it two times. My family love it. Thank you for sharing it with us.

This was excellent. I was looking for a ground beef and potato recipe that did not include a can of cream soup! I used pepper jack as my husband likes some kick. The cooking time was perfect, the cheese was perfectly brown without the need to broil. Thank you!

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Top 2 ground beef and potato casserole recipes from across the web

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Hamburger Potato Casserole

Ground Beef and Potato Casserole

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