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2. **Cook the Beef:**
In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant. Add the ground beef, breaking it up with a spoon, and cook until browned. Season with salt, pepper, and paprika. Drain excess grease if necessary.
3. **Prepare the Sauce:**
In a small mixing bowl, combine the cream of mushroom soup and milk. Whisk until smooth.
4. **Assemble the Casserole:**
Layer half of the sliced potatoes in the prepared casserole dish. Spread half of the cooked ground beef over the potatoes. Pour half of the soup mixture on top, spreading it evenly. Repeat the layers with the remaining potatoes, beef, and soup mixture.
5. **Add the Cheese:**
Sprinkle the shredded cheddar cheese over the top layer. Cover the dish with aluminum foil to retain moisture while baking.
6. **Bake:**
Bake the casserole in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes, allowing the cheese to melt and become bubbly. Check if the potatoes are fork-tender before removing from the oven.
7. **Serve:**
Let the casserole cool slightly before serving. Garnish with fresh parsley or green onions if desired.
**Serving and Storage Tips**
– **Serving Suggestions:** Pair this casserole with a simple green salad or steamed vegetables for a complete meal. It’s also great with a side of garlic bread.
– **Storage:** Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
– **Freezing:** This casserole freezes well. Wrap it tightly in foil and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
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**Variations**
– **Vegetable Boost:** Add layers of vegetables such as zucchini, bell peppers, or frozen peas to make the dish even heartier and more nutritious.
– **Meat Swap:** Replace ground beef with ground turkey, chicken, or sausage for a different flavor profile.
– **Cheese Choices:** Experiment with other cheeses like mozzarella, Monterey Jack, or Gouda.
– **Cream Alternative:** Substitute the cream of mushroom soup with cream of chicken or make your own creamy white sauce for a homemade touch.
**FAQs**
1. **Can I use canned potatoes instead of fresh?**
Yes, canned potatoes can be used as a time-saving alternative. Make sure to drain and slice them before layering.
2. **Can I prepare this casserole ahead of time?**
Absolutely! Assemble the casserole up to 24 hours in advance and refrigerate it. Bake it just before serving.
3. **What’s the best way to slice potatoes?**
Use a mandoline slicer or a sharp knife to achieve thin, even slices, which ensures the potatoes cook evenly.
4. **Can I add spices for more flavor?**
Certainly! Add a pinch of cayenne pepper, smoked paprika, or Italian seasoning for extra depth of flavor.
5. **How do I ensure the potatoes cook through?**
Thinly slicing the potatoes and layering them evenly is key. You can also partially boil the potatoes before assembling the casserole for faster cooking.
Enjoy this **Easy Hamburger Potato Casserole** as a satisfying, crowd-pleasing dish that brings comfort and flavor to the table. Perfectly customizable, this recipe is sure to become a household favorite!
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