Cheesy Hamburger Potato Casserole
Layers of tender potatoes, savory beef, and creamy cheese delight!
Ingredients
- 1 can cheddar cheese soup 14 oz
- 1 can evaporated milk 12 oz
- ½ cup heavy cream
- 1 lb ground beef
- 1 cup yellow onion diced
- 3 cloves garlic minced
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 2½ lbs Yukon Gold potatoes
- 1 cup sharp cheddar cheese shredded
- fresh parsley chopped
Instructions
- Preheat your oven to 400°F to fill your kitchen with delightful aromas.
- In a bowl, mix the cheddar cheese soup, evaporated milk, and heavy cream until smooth.
- Wash and slice the potatoes into thin ⅛-inch rounds for even cooking.
- In a large skillet, brown the ground beef and onion over medium-high heat for 6-8 minutes. Add garlic, salt, pepper, and paprika, cooking for another minute. Drain excess fat.
- In the same skillet or a greased baking dish, layer one-third of the potatoes, then one-third of the cheese sauce, followed by one-third of the beef. Repeat twice more, reserving the cheese for later.
- Cover with foil and bake for 1 hour until potatoes are tender. Remove foil, add cheese on top, and bake uncovered for 10 more minutes until bubbly.
- Let cool for 10 minutes, garnish with parsley, and enjoy!
Notes
Feel free to adjust the seasonings and toppings to your preference!
