Hamburger 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's also make ahead friendly and great for bringing to new parents or grieving families.
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Servings: 8
Ingredients
- 2 pounds ground beef
- 1 cup onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon Worcestershire sauce
- Kosher salt (to taste)
- Black pepper (to taste)
- 2 cans condensed cream of mushroom soup
- ¾ cup milk
- ½ cup sour cream
- 1 ½ teaspoons Italian seasoning
- 2 cups cheddar cheese (shredded, divided)
- 3 pounds Yukon gold potatoes (thinly sliced)
- ½ cup Monterey jack cheese (shredded)
- Fresh parsley (for garnish)
Instructions
- 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.
Notes
For full make ahead and freezer instructions, see the post above.