Hamburger Potato Casserole Recipe
Thinly sliced potatoes layered with seasoned browned beef, onion, milk, butter, and shredded cheese, without condensed soup.
Ingredients
Main Ingredients
- 1 lb ground beef Lean mix (85/15 recommended)
- 4 medium potatoes (russet or Yukon gold) about 1.5–2 pounds total; peeled, uniformly sliced 1/8 inch thick
- 1 medium onion Finely chopped
- 1 to 2 cups shredded cheese (cheddar or mozzarella) Freshly shredded preferred
- ½ cup milk Adds creaminess
- 2 tbsp butter Melted
- to taste salt Always start light
- to taste pepper Freshly ground recommended
- to taste garlic powder Adds subtle savory note
- as needed cooking spray for the baking dish
Instructions
- Preheat to 375°F and grease a 9-by-13-inch dish. Brown crumbled beef to 160°F, drain, and soften the chopped onion in the same skillet. Season.
- Peel potatoes and slice uniformly about 1/8 inch thick. Layer half the potatoes, all beef and onion, then the remaining potatoes.
- Whisk milk with melted butter and pour evenly into the dish. Seal tightly with foil. Bake 45–60 minutes, checking center potatoes for near tenderness. Extend the covered stage if needed.
- Add cheese and bake uncovered 15–20 minutes until every potato layer is tender and the middle registers 165°F.
- Let stand 10 minutes, then portion into 6 servings.
Notes
Four medium potatoes should total roughly 1.5–2 lb and be sliced 1/8 inch thin. No condensed soup. Cook beef 160°F and casserole 165°F. Ninety-five-minute combined skillet/baking allowance plus ten-minute rest; firm potatoes require a longer covered bake.