PREP TIME: 15 MINS | COOK TIME: 1 HR 15 MINS | TOTAL TIME: 1 HR 30 MINS | YIELD: 6-8 servings
I love to entertain and throw small parties. Weekends are never boring because we always have company at home. I love to cook and I have a list of my go-to and favourites. My family and guests particularly enjoy this Hamburger Potato Casserole with layers of ground beef, cheese, and potatoes. It is a must and a keeper!
INGREDIENTS
1 onion, finely diced
1 lb ground beef
Salt and pepper
1 12-ounces can evaporate milk
1 10.75-ounces can condense Cheddar Cheese soup
1/2 c. milk
1/2 tsp salt
4 lbs potatoes, peeled
1/4 tsp pepper
8 oz. cheddar cheese, shredded (about 2 c.)
How to make Hamburger Potato Casserole
Step 1: Using cooking spray, grease a 13 x 9-inch baking dish. Prepare the oven and preheat it to 350 degrees.
Step 2: To a large skillet, add the ground beef and onion. Sprinkle with salt and pepper. Cook, breaking the meat into pieces until cooked through. When done, drain the excess grease and set it aside.
Step 3: Into less than 1/4 inch thin slices, cut the potatoes. To the bottom of the prepared baking dish, add one layer of the potato slices and sprinkle with salt and pepper. Over the potatoes, add 1/4 of the beef mixture and top with shredded cheese. Do the same layers three times.
Step 4: Whisk the condensed cheddar soup, evaporated milk, milk, salt and
Pepper until smooth. Pour this over the casserole.
Step 5: Using aluminium foil, tent the casserole. Place in the preheated oven and bake for about 1 hour. Uncover and bake for an additional 15 to 20 minutes or until the potatoes are tender and the cheese is light golden brown and bubbly.
NOTES:
Tent the dish with aluminium foil again if the potatoes are not yet tender after the total baking time and bake further until the potatoes are done.
I do not recommend using the reduced calorie/fat condensed soup in this recipe because the casserole will turn dry and not as creamy.
Ingredients
- 1 onion, finely diced
- 1 lb ground beef
- Salt and pepper
- 1 12-ounces can evaporate milk
- 1 10.75-ounces can condense Cheddar Cheese soup
- 1/2 c. milk
- 1/2 tsp salt
- 4 lbs potatoes, peeled
- 1/4 tsp pepper
- 8 oz. cheddar cheese, shredded (about 2 c.)
Instructions
Step 1: Using cooking spray, grease a 13 x 9-inch baking dish. Prepare the oven and preheat it to 350 degrees.
Step 2: To a large skillet, add the ground beef and onion. Sprinkle with salt and pepper. Cook, breaking the meat into pieces until cooked through. When done, drain the excess grease and set it aside.
Step 3: Into less than 1/4 inch thin slices, cut the potatoes. To the bottom of the prepared baking dish, add one layer of the potato slices and sprinkle with salt and pepper. Over the potatoes, add 1/4 of the beef mixture and top with shredded cheese. Do the same layers three times.
Step 4: Whisk the condensed cheddar soup, evaporated milk, milk, salt and
Pepper until smooth. Pour this over the casserole.
Step 5: Using aluminium foil, tent the casserole. Place in the preheated oven and bake for about 1 hour. Uncover and bake for an additional 15 to 20 minutes or until the potatoes are tender and the cheese is light golden brown and bubbly.
Notes
Tent the dish with aluminium foil again if the potatoes are not yet tender after the total baking time and bake further until the potatoes are done. I do not recommend using the reduced calorie/fat condensed soup in this recipe because the casserole will turn dry and not as creamy.
