Ingredients:
1 1/2 pounds of ground beef
4 large russet potatoes, peeled and thinly sliced
1 medium onion, chopped
2 cups shredded cheddar cheese
1 can (10.75 oz) condensed cream of mushroom soup
3/4 cup milk
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper, to taste
2 tablespoons olive oil
Fresh parsley, chopped for garnish
Directions:
Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish with olive oil.
Brown ground beef and onion in a skillet, then season with salt, pepper, garlic powder, and paprika. Layer half in the baking dish.
Add a layer of potato slices and half the cheese. Repeat with remaining beef, potatoes, and another layer of cheese.
Mix condensed soup and milk; pour over casserole.
Cover with foil and bake for 1 hour. Uncover, add remaining cheese, and bake until bubbly and potatoes are tender.
Let stand for 10 minutes before serving. Garnish with parsley.
Variations & Tips:
Add green peas or corn for extra veggies.
For a crunch, top with buttery breadcrumbs.
Try different cheese combinations like gruyere and mozzarella.
Leftovers can be refrigerated and enjoyed the next day.
Feel free to experiment with this recipe to make it uniquely yours. Embrace the heartwarming essence of this Hamburger Potato Casserole and let it bring joy and comfort to your dining table. Happy cooking!
