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- 1 lb ground beef - 4 medium potatoes, thinly sliced - 1 medium onion, chopped - 2 cloves garlic, minced - 2 cups shredded cheddar cheese - 1 cup sour cream - 1 teaspoon paprika - 1 cup beef broth - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley for garnish - Large skillet - Baking dish (9x13-inch) - Wooden spoon - Aluminum foil Gather these ingredients before you start cooking. Ground beef is the main protein. Use good quality beef for the best flavor. Thinly sliced potatoes give a nice texture. Chop the onion and mince the garlic to enhance the taste. Sour cream adds creaminess, while cheddar cheese adds that melty goodness. Paprika gives a mild kick. Beef broth keeps the casserole moist. Don't forget salt and pepper for seasoning. Olive oil is key for cooking the onion and garlic. A sprinkle of fresh parsley at the end adds color and freshness. Make sure you have the right tools. A large skillet is perfect for cooking the beef mixture. A 9x13-inch baking dish holds all the layers well. A wooden spoon helps you stir and mix easily. Aluminum foil is essential for covering the dish while it bakes. With these ingredients and tools, you are ready to create a tasty Hamburger Potato Casserole! {{ingredient_image_2}} - Preheat oven to 375°F (190°C). - Chop one medium onion. - Mince two cloves of garlic. - Slice four medium potatoes thinly. - In a large skillet, heat two tablespoons of olive oil over medium heat. - Add chopped onions and minced garlic, sauté for 3-4 minutes until soft. - Add one pound of ground beef, breaking it apart with a wooden spoon. - Season beef with one teaspoon of paprika, salt, and pepper to taste. - Cook for 5-7 minutes until the beef is browned. - Drain any excess fat from the skillet. - Lightly grease a 9x13-inch baking dish. - Layer half of the sliced potatoes in the dish. - Add half of the cooked beef mixture on top. - Spread half of one cup of sour cream over the beef. - Top with half of two cups of shredded cheddar cheese. - Repeat the layers: remaining potatoes, beef, sour cream, and cheese. - Pour one cup of beef broth evenly over the casserole. - Cover the dish tightly with aluminum foil. - Bake for 45 minutes covered. - Remove the foil and bake for an additional 15 minutes until golden brown. - Let the casserole rest for 10 minutes before serving. - Garnish with fresh parsley if desired. To avoid overcooked potatoes, slice them thin. This helps them cook evenly. Layering is key. Start with potatoes, then beef, sour cream, and cheese. This order keeps flavors mixed well. Serve your casserole with a fresh salad for balance. A side of crusty bread works too. For presentation, scoop portions onto plates. Make sure the cheese and layers show. Garnish with parsley for color. At higher altitudes, add extra time. Check for doneness by poking the potatoes with a fork. If using a toaster oven, reduce heat by 25°F. Keep an eye on the cheese to avoid burning. Pro Tips Use Russet Potatoes: These potatoes are starchy and will become tender and fluffy when baked, making them perfect for casseroles. Layering Technique: Ensure even distribution of flavors by alternating layers of potatoes, beef, and cheese for a balanced taste in every bite. Resting Time: Allowing the casserole to rest for 10 minutes after baking helps it set, making it easier to serve and enhancing the flavors. Cheese Variations: Experiment with different types of cheese, such as Monterey Jack or Pepper Jack, for a unique twist on the classic cheddar flavor. {{image_4}} You can switch up the proteins in this casserole. Ground turkey or chicken works well. Both options are leaner and still tasty. You can even use plant-based meat for a vegetarian version. If you want a dairy-free dish, swap out the cheese and sour cream. Nutritional yeast gives a cheesy flavor. Coconut yogurt or cashew cream can replace sour cream for creaminess without dairy. Adding seasonal veggies can make this casserole even better. Bell peppers, zucchini, or mushrooms add color and nutrients. You can mix them in with the beef or layer them in. Using sweet potatoes instead of regular potatoes is another great idea. They bring a natural sweetness and vibrant color. Just slice them thinly, just like regular potatoes, for even cooking. Don’t be afraid to try new seasonings. You can add herbs like thyme or rosemary for extra flavor. A dash of cumin or chili powder can give it a warm twist. If you like heat, add jalapeños or hot sauce. Mix them in with the beef or sprinkle them on top. This will give your casserole a spicy kick that many will enjoy! After enjoying your casserole, cool it down. Place leftovers in an airtight container. Make sure to keep it in the fridge. It will stay fresh for 3 to 4 days. If you want to keep it longer, freezing is a great option. Best storage containers: - Use glass or plastic containers with tight lids. - Choose containers that fit your leftover portions. - Avoid using metal containers for long storage. When it's time to eat again, you want your casserole to taste great. Here’s how to do it the right way. Tips for restoring texture: - Cover the casserole with foil to keep it moist. - Add a splash of beef broth for extra moisture. - Reheat slowly to avoid drying it out. Oven vs. microwave reheating: - The oven gives you a better texture. Bake at 350°F (175°C) for 20-25 minutes. - The microwave is quicker. Heat in short bursts, about 2-3 minutes each time, stirring in between. You can freeze this casserole before or after baking. This makes meal prep easy. Instructions for freezing before or after baking: - If freezing before baking, wrap it tightly in foil. - If freezing after baking, cool it first, then cover it well. Best practices for thawing: - Thaw overnight in the fridge for the best results. - If you’re in a hurry, use the microwave on the defrost setting. - Always bake or reheat it right after thawing for the best taste. Yes, you can use frozen potatoes. They will save time and effort. Just remember to thaw them first. Drain any excess moisture before using them in the casserole. This step keeps the dish from being too watery. Frozen potatoes can still give you a tasty casserole. Making this casserole ahead is easy. You can prepare it the night before. Layer all the ingredients in the baking dish. Cover it tightly with plastic wrap. Store it in the fridge. When you’re ready, bake it straight from the fridge. Just add a few extra minutes to the cooking time. This casserole pairs well with simple sides. A fresh green salad adds a nice crunch. You could also serve it with steamed vegetables. Garlic bread is another tasty option. Choose sides that balance the richness of the casserole. Yes, you can make this casserole in a slow cooker. Brown the beef and sauté the onions first. Layer everything in the slow cooker. Cook on low for 6 to 8 hours. This method makes the potatoes soft and flavorful, and it’s a great option if you want to set it and forget it. You can keep leftovers in the fridge for up to 3 days. Store them in an airtight container. Reheat the leftovers in the oven or microwave. Just make sure they heat through completely. Enjoying leftovers is a great way to savor this dish again! You learned how to make a tasty Hamburger Potato Casserole. We covered the main ingredients like ground beef, cheese, and potatoes. You also discovered helpful tips for cooking and serving. Remember to layer well for the best results. Now, feel free to try your own twists. You can swap out ingredients or add fun spices. This dish is simple and delightful, making it perfect for any meal. Enjoy your cooking and share your casserole with friends and family!

Cheesy Hamburger Potato Casserole

A hearty and cheesy casserole featuring layers of ground beef, potatoes, and cheddar cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 6
Calories 450 kcal

Ingredients
  

  • 1 lb ground beef
  • 4 medium potatoes, thinly sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups shredded cheddar cheese
  • 1 cup sour cream
  • 1 cup beef broth
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • optional fresh parsley for garnish

Instructions
 

  • Begin by preheating your oven to 375°F (190°C).
  • In a large skillet, pour the olive oil and heat it over medium heat. Add the chopped onions and minced garlic, sautéing for about 3-4 minutes until the onions become translucent and fragrant.
  • Add the ground beef to the skillet, breaking it apart with a wooden spoon. Season it with paprika, along with salt and pepper to taste. Cook for approximately 5-7 minutes, stirring occasionally, until the beef is thoroughly browned and no longer pink. Drain any excess fat from the skillet.
  • Lightly grease a 9x13-inch baking dish with oil or cooking spray. Start layering by placing half of the thinly sliced potatoes at the bottom of the dish.
  • Layer half of the cooked ground beef mixture over the potatoes, followed by dollops of half the sour cream and half of the shredded cheddar cheese.
  • Repeat the layering process: place the remaining sliced potatoes on top, followed by the remaining ground beef mixture, dollops of the rest of the sour cream, and finish off with the last of the shredded cheddar cheese.
  • Carefully pour the beef broth evenly over the entire casserole.
  • Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 45 minutes.
  • After 45 minutes, remove the foil and continue baking for an additional 15 minutes, or until the cheese is bubbly and golden brown.
  • Once out of the oven, let the casserole rest for about 10 minutes. Garnish with freshly chopped parsley before serving.

Notes

For a more rustic presentation, serve directly from the baking dish.
Keyword beef, casserole, cheese, potatoes