Cheesy Hamburger Potato Casserole
This Cheesy Hamburger Potato Casserole is the ultimate “meat and potatoes” comfort dish. By using a combination of condensed cheddar soup and evaporated milk, you create a sauce that is far more stable and creamy than using regular milk alone. The layering technique ensures that every bite has the perfect ratio of tender russet potatoes, savory beef, and melted cheese, making it a hearty all-in-one meal that’s perfect for feeding a hungry family.
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Cheesy Hamburger Potato Casserole
Ingredients:
| Ingredient | Amount |
| Russet potatoes (peeled and sliced 1/4-inch) | 4 lbs |
| Ground beef | 1 1/2 lbs |
| Grated cheddar cheese | 2 cups |
| Evaporated milk | 1 (12 oz) can |
| Condensed cheddar soup | 1 (10 3/4 oz) can |
| Yellow onion (finely diced) | 1 |
| Milk | 1/2 cup |
| Garlic powder | 1/2 teaspoon |
| Kosher salt | To taste |
| Freshly ground black pepper | To taste |
How To Make Cheesy Hamburger Potato Casserole:
Step 1: Prep the Oven and Dish: Preheat your oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray so the potatoes don’t stick to the bottom during the long bake.
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Step 2: Brown the Beef: In a large skillet over medium-high heat, cook the ground beef and diced onion together. Season generously with salt and pepper. Once the beef is fully browned, drain the excess fat.
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Tip: Draining the fat is extra important here! If left in, the oil will mix with the milk and soup sauce, causing the casserole to become greasy rather than creamy.
Step 3: Layer for Success: Create four distinct layers. Start with a layer of potato slices (seasoned with salt and pepper), followed by 1/4 of the beef mixture and 1/4 of the cheese. Repeat this three more times. This ensures the flavor is distributed from top to bottom.
Step 4: Whisk the Sauce: In a small bowl, whisk together the condensed cheddar soup, evaporated milk, regular milk, and garlic powder until the mixture is smooth.
Step 5: The Two-Stage Bake: Pour the sauce evenly over the casserole. Cover tightly with foil and bake for 60 minutes.
Note: The foil is crucial for the first hour to steam those potatoes until they are tender. Remove the foil and bake for a final 15 minutes to let the cheese bubble and turn golden brown.
Step 6: The “Set” Period: Remove from the oven and let it sit for 5/10 minutes. This allows the starch from the potatoes to thicken the sauce, making it much easier to scoop and serve.
