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This Southern Hamburger and Potato Casserole brings together inexpensive ingredients for a classic family dinner that never fails to impress. Creamy, cheesy, and loaded with heartiness from beef and potatoes, it is the kind of comforting meal that feels like home and carries you straight through the evening.
I first baked this casserole on a chilly Sunday and it quickly became a go to for weeknights and family potlucks. My kids always cheer when they see it coming out of the oven.
Ingredients
- Ground beef: One pound of lean ground beef gives the casserole hearty flavor and protein. Choose beef with a little fat for flavor but not too much grease
- Potatoes: Thinly sliced russet or Yukon Gold potatoes become tender and soak up the flavors. Look for firm potatoes without green spots or bruises
- Onion: Finely chopped onion adds sweetness and depth. Yellow onions work best for mild flavor
- Cheddar cheese: A full cup of shredded cheddar makes every layer melty and comforting. Go for sharp cheddar for the boldest flavor
- Condensed cream of mushroom soup: This brings creaminess and seasoning to each layer. Choose a low sodium version if you want to control the salt
- Milk: Thins out the soup mixture and keeps everything moist. Whole milk gives the richest texture
- Garlic powder: Delivers a gentle kick without the sharpness of raw garlic. Check your spice shelf for freshness before using
- Dried thyme: A pinch of herbs brings just enough earthiness. Fresh thyme can be subbed but use less
- Salt and pepper: These basics ensure every layer is tasty. Taste as you go for balance
- Bread crumbs: Make the topping crisp and golden. Homemade or panko give extra crunch
- Unsalted butter: Melted and mixed with bread crumbs for that classic casserole finish. Choose real butter for flavor
Step-by-Step Instructions
- Brown the Beef:
- Cook the ground beef in a large skillet over medium heat breaking it up as you go. Wait until it is deeply browned and all the pink is gone for the best taste. Drain off any excess fat so your casserole will not turn greasy
- Prepare the Creamy Sauce:
- Whisk together the condensed cream of mushroom soup with milk garlic powder dried thyme a pinch of salt and pepper. Stir until the sauce looks smooth and no streaks remain
- Layer the Casserole:
- Arrange half the sliced potatoes in a greased baking dish making sure they are evenly spread out. Scatter half of the browned beef and half the chopped onion over the potatoes. Spoon half the sauce evenly over the top so that every bit is coated
- Repeat Layers:
- Layer the rest of the potatoes followed by the remaining beef onion and pour over all the rest of the creamy sauce. Press gently to compact the layers if needed
- Add Cheese and Topping:
- Sprinkle the shredded cheddar cheese over the casserole in a thick even layer. In a small bowl combine bread crumbs with melted butter using a fork to distribute the butter evenly. Sprinkle this mixture evenly on top of the cheese
- Bake Until Perfect:
- Cover the casserole tightly with foil and bake at 375 degrees Fahrenheit for 45 minutes. Remove the foil and keep baking for 15 more minutes. You are looking for soft tender potatoes and a bubbly golden brown crust on top
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Each time I make this casserole I always look forward to the cheesy edges where the potatoes get extra golden underneath. My son once asked for thirds just to scoop out those crispy bits full of beef and melted cheese.
Storage Tips
Let the casserole cool completely before covering and refrigerating. It keeps well for up to four days. Reheat slices in the oven or microwave adding a splash of milk if it looks dry. You can also freeze individual portions tightly wrapped for a quick meal later
Ingredient Substitutions
Swap the ground beef for ground turkey or chicken if you prefer lighter options. Use cream of celery soup if you do not like mushrooms. Feel free to sub in Monterey Jack or Colby for a different cheese twist
Serving Suggestions
Serve big scoops topped with chopped fresh parsley for color. A crisp green salad or simple steamed green beans are great on the side to balance the richness. Warm rolls or cornbread would not go amiss for soaking up the sauce
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Cultural Note
This casserole is a Southern classic born from the need to fill hungry bellies with what was on hand. Similar dishes show up in community cookbooks across the region often made on Sundays or for family reunions. It is comfort food through and through
Frequently Asked Questions
- → How do I ensure the potatoes cook through?
Slice the potatoes thinly and layer evenly to allow even cooking. Covering with foil during baking helps steam and tenderize them.
- → Can I substitute the cream of mushroom soup?
Yes, try cream of chicken soup or a homemade white sauce for a different flavor profile without altering texture.
- → What ground beef works best?
Moderate-fat ground beef (80/20) balances flavor and moisture for a hearty, satisfying result in the casserole.
- → Can breadcrumbs be replaced or omitted?
Panko or crushed crackers are tasty alternatives. For a gluten-free option, use gluten-free breadcrumbs or omit entirely.
- → How should leftovers be stored?
Store cooled portions in airtight containers in the refrigerator for up to 3 days. Reheat gently to maintain texture.