Southern Hamburger Potato Casserole (Print Version)
# Ingredients:
→ Main Components
01 -
450 g ground beef
02 -
4 cups potatoes, peeled and thinly sliced
03 -
1 cup onion, finely chopped
→ Sauce and Seasonings
04 -
1 can (approx. 300 g) condensed cream of mushroom soup
05 -
120 ml whole milk
06 -
1 teaspoon garlic powder
07 -
1 teaspoon dried thyme
08 -
Salt, to taste
09 -
Freshly ground black pepper, to taste
→ Topping
10 -
1 cup cheddar cheese, shredded
11 -
1 cup breadcrumbs
12 -
2 tablespoons unsalted butter, melted
# Instructions:
01 -
Preheat oven to 190°C and grease a 23 × 33 cm baking dish.
02 -
In a large skillet over medium heat, cook ground beef until browned. Drain any excess fat.
03 -
In a bowl, combine condensed cream of mushroom soup, milk, garlic powder, dried thyme, salt, and pepper. Stir until well mixed.
04 -
Arrange half of the sliced potatoes evenly in the baking dish. Layer with half of the cooked beef and half of the chopped onion. Pour half of the sauce evenly over these layers. Repeat with remaining potatoes, beef, onion, and sauce.
05 -
Sprinkle shredded cheddar cheese evenly over the top layer. In a separate bowl, toss breadcrumbs with melted butter. Distribute breadcrumb mixture evenly over the cheese.
06 -
Cover the baking dish with foil and bake for 45 minutes. Remove foil and continue baking for 15 minutes or until potatoes are tender and the top is golden brown.
07 -
Allow casserole to rest for 10 minutes before serving.
# Notes:
01 -
For even cooking, slice potatoes uniformly.
02 -
Let the casserole rest briefly to enhance slicing and flavor.