I remember the first time this Hamburger Potato Casserole came out of my oven. It was a chilly Sunday evening, the kind that begs for something hearty and uncomplicated. My kitchen filled with the most incredible aroma—savory ground beef mingling with the earthy scent of mushrooms and potatoes, all under a blanket of golden, bubbling cheese. I knew just by the smell that this was going to be a winner. Years later, it’s still my go-to when I need a meal that feels like a warm hug, a dish that reliably brings everyone to the table with happy anticipation. It’s pure, simple comfort in a baking dish.
Ingredients
- 1.5 lbs lean ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1 (10.5 oz) can Cream of Mushroom soup (do not dilute)
- 1 cup sour cream
- 1/2 cup beef broth
- 1 teaspoon Worcestershire sauce
- 2.5 lbs russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 2 cups shredded sharp cheddar cheese, divided
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Here’s where I add my personal twist. I always use a good creamy mushroom soup—it’s the base of the sauce, so a quality brand makes a noticeable difference. For the potatoes, take the time to slice them uniformly thin; a mandoline is perfect for this, but a sharp knife works if you’re careful. It ensures they cook evenly and become perfectly tender. And don’t skimp on the sharp cheddar! Its bold flavor cuts through the richness beautifully. The Worcestershire sauce is my secret weapon—it adds a depth of savory, umami flavor that you’ll miss if you leave it out.(See the next page below to continue…)