Nutritional Information
Per serving (approximate values):
Calories: 480
Protein: 35g
Carbohydrates: 40g
Fat: 22g
Fiber: 4g
Sodium: 850mg
Ingredients
1 tablespoon olive oil
1 ½ pounds lean ground beef (85/15 or 90/10)
1 large yellow onion, chopped
2 cloves garlic, minced
1 (10.5 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed cream of chicken soup
1 cup milk (whole or 2%)
1 teaspoon Worcestershire sauce
½ teaspoon dried thyme
½ teaspoon black pepper
¼ teaspoon salt (or to taste)
4 medium russet potatoes, peeled and thinly sliced (about ¼-inch thick)
2 cups shredded sharp cheddar cheese, divided
1 cup shredded Monterey Jack cheese, divided
Optional: Fresh parsley, chopped, for garnish
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it is thoroughly browned. Drain any excess fat from the skillet.
Add the chopped yellow onion to the skillet with the browned ground beef. Sauté for 5-7 minutes, or until the onion softens and becomes translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Reduce the heat to medium-low. Stir in both cans of condensed cream of mushroom soup and cream of chicken soup.
Pour in the milk and Worcestershire sauce, stirring until the mixture is smooth and well combined.
Season the beef mixture with dried thyme, black pepper, and salt. Stir well to ensure the seasonings are evenly distributed. Remove the skillet from the heat.
Arrange half of the thinly sliced potatoes in a single, even layer at the bottom of the prepared baking dish.
Spoon half of the seasoned ground beef mixture evenly over the potato layer.
Sprinkle 1 cup of the shredded sharp cheddar cheese and ½ cup of the shredded Monterey Jack cheese over the beef mixture.
Place the remaining half of the thinly sliced potatoes over the cheese layer, creating a second potato layer.
Spoon the remaining ground beef mixture evenly over the second potato layer.
Top the casserole with the remaining 1 cup of shredded sharp cheddar cheese and ½ cup of shredded Monterey Jack cheese.
Cover the baking dish tightly with aluminum foil.
Bake for 45 minutes, or until the potatoes are almost tender when pierced with a fork.
Remove the foil and continue baking for another 15-20 minutes, or until the cheese is melted, bubbly, and golden brown, and the potatoes are completely tender.
Remove the casserole from the oven and let it rest for 10-15 minutes before serving. This allows the casserole to set, making it easier to serve.
Garnish with fresh chopped parsley, if desired, and serve hot.
Cooking Tips and Variations
For the absolute best Cheesy Hamburger Potato Casserole, a few key tips can elevate your dish from good to unforgettable. Firstly, don’t skimp on seasoning at each stage. While the recipe calls for salt and pepper, tasting the ground beef mixture before adding potatoes ensures a well-balanced flavor throughout. Another pro tip is to use freshly grated cheese instead of pre-shredded. Pre-shredded cheeses often contain anti-caking agents that can affect how smoothly they melt, giving you a less creamy and gooey top layer. Freshly grated cheese melts beautifully, creating that irresistible bubbly, golden crust we all love. When it comes to potatoes, thinly slicing them evenly is crucial for consistent cooking. If you prefer a slightly faster bake, you can par-boil your potato slices for about 5-7 minutes before layering them, which will reduce the overall baking time in the oven.
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