I first made this Easy Hamburger Potato Casserole on a chilly evening when I wanted something comforting, filling, and familiar, and the smell alone made my kitchen feel like home. As it baked, the scent of seasoned beef, tender potatoes, and melted cheese wrapped around me, and I knew you’d love how simple yet satisfying this dish feels when you pull it hot from the oven.
Ingredients
- 1 pound ground beef
- 4 medium russet potatoes, thinly sliced
- 1 small onion, finely chopped
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup whole milk
- 2 cups shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Cooking spray or butter for greasing the dish
When I make this casserole, I stick close to these ingredients because each one plays an important role. The russet potatoes hold their shape beautifully, and I’ve learned not to swap them for waxy potatoes unless I want a softer texture. If you don’t like cream of mushroom soup, cream of chicken works, but trust me, mushroom adds a deeper flavor that really ties everything together.
Equipment Needed
- Large skillet
- Cutting board and sharp knife
- Mixing bowl
- 9×13-inch baking dish
- Aluminum foil
I’ve used different pans over the years, but a 9×13-inch baking dish gives the perfect thickness for even cooking. A sharp knife is essential here because evenly sliced potatoes cook more consistently. I once rushed this step with dull knives, and I paid for it with half-raw potatoes—lesson learned the hard way.
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