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A comfort food classic that never fails
Some evenings, something hearty, warm, and bubbly with cheese is simply in the air – and this cheesy hamburger potato casserole always delivers. It’s the kind of dish that feels like a big, cozy hug on a plate. Whether it’s a dinner in the week, an accompaniment to Easter, or even a casserole for breakfast (yes, really!), this recipe has earned its place in our regular rotation. And the best part? You can prepare it in advance and just put it in the oven when ready.
Why you will love this recipe
- Family-friendly and selectively approved
- Ideal for preheating and reheating
- layers of potatoes, beef, cheese, and creamy sauce
- Budget-friendly ingredients
- Comfort meal serving as a side dish or main course
Ingredients:
- 1 pound of shredded minced meat
- 1 yellow onion, diced
- (3 to 4) pounds of potatoes, peeled and sliced
- 8 ounces, or more cheddar cheese, grated
- 1 can of Cheddar cheese soup mixture
- (12 oz) evaporated milk or whole milk
- 1 2 cup of milk
- 1 tsp salt
- 1 2 tsp pepper
instructions:
- Preheat oven to 350*
- Spray a 9 13 baking pan with non-stick cooking spray
- In a large pan, add the onion and ground beef and cook until the meat is ready
- Cut the potatoes into 1 4″ slices
- Place a layer of potatoes on the bottom of the baking pan
- Sprinkle with salt and pepper
- Cover with about 1/3 of the meat mixture and spread evenly over the potatoes
- Sprinkle with 1 3 of the grated cheese
- Repeat this two more times in layers
- The last layer should be the remaining cheese
- In a bowl; combine the cheddar cheese soup, milk, and evaporated milk with optional salt and pepper
- Pour the soup mixture; over the potatoes and beef
- Cover the baking; tin tightly with aluminum foil and place it in the oven
- Bake for one hour
- Remove the foil and bake for another 15 minutes to obtain a golden coating on the cheese.
- If the potatoes are thicker, you need to bake the dish longer
FAQs & extra tips (The simple version)
Can I do that first?
- Yes! Simply put on, cover, and place in the fridge overnight. Bake when you’re done – just add 10-15 minutes.
Which potatoes should I use?
- Russet or Yukon Gold potatoes are best; cut them thinly so that they boil all the way.
Can I freeze it?
- You can safely bake it first, let it cool, then freeze, reheat in the oven when you want to enjoy again.
Do I have to use cheddar?
- No! Use whatever cheese you love, Colby Jack, Monterey Jack, or a mix, all work great.
How can I add more flavor?
- Try adding garlic powder, a pinch of Worcestershire sauce, or even boiled pieces of bacon.
Quick tips:
- Cut the potatoes thinly and cook evenly.
- Cover with foil in the first hour, so that everything can cook well.
- Let it sit 5-10 minutes after baking, and it will set better and cut cleaner.
- Leftovers are amazing! Just warm up and enjoy.
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