Description
This Cheesy Beef Hamburger Potato Casserole is a family favorite that combines savory ground beef, creamy potatoes, and a gooey cheesy topping. It’s a one-dish wonder that transforms simple ingredients into a satisfying meal perfect for any occasion.
Ingredients
Scale
- 1 pound ground beef
- 1 chopped onion
- 4 cups potatoes (russet preferred)
- Cheddar cheese (amount as desired)
- Salt (to taste)
- Pepper (to taste)
- Garlic powder (optional)
- Italian herbs (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, brown the ground beef. Break it up with a spatula as it cooks. Once it’s no longer pink, drain any excess grease.
- Stir in the chopped onion and cook until it becomes translucent, about 3-4 minutes. If using garlic, add it now and sauté for an additional minute.
- Sprinkle in salt, pepper, and any additional seasonings you like. Mix well to combine all the flavors.
- While the beef is cooking, wash and slice the potatoes into thin rounds.
- In a greased 9×13 inch baking dish, layer half of the potato slices on the bottom. Then, spread the beef mixture evenly over the potatoes. Top with half of your shredded cheese.
- Layer the remaining potato slices over the beef, followed by the rest of the cheese. You can also sprinkle a bit more seasoning on top if desired.
- Cover the dish with aluminum foil and bake for 45 minutes. After that, remove the foil and bake for an additional 15-20 minutes until the potatoes are tender and the cheese is bubbly and golden brown.
- Once out of the oven, let the casserole cool for a few minutes before serving.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg
Keywords: Feel free to add vegetables like diced bell peppers or corn for added nutrition. You can also make this casserole a day in advance and store it in the refrigerator until ready to bake.