Cheesy Hamburger Potato Bake (Print Version)
A comforting dish with ground beef, sliced potatoes, and rich melted cheddar cheese baked to golden perfection.
# Ingredients:
Meat
01 -
1.5 lbs ground beef
Vegetables
02 -
2 lbs potatoes, peeled and thinly sliced
03 -
1 small onion, diced
04 -
1 red bell pepper, diced
05 -
3 garlic cloves, minced
Liquids and Sauces
06 -
1 can (10.5 oz) cream of mushroom soup
07 -
¾ cup milk
08 -
½ cup beef broth
09 -
1 tbsp Worcestershire sauce
Seasonings
10 -
1 tsp paprika
11 -
1 tsp garlic powder
12 -
½ tsp dried thyme
13 -
¾ tsp salt
14 -
½ tsp black pepper
Cheese
15 -
2.5 cups shredded cheddar cheese, divided
Other
16 -
Cooking spray
# Instructions:
01 -
Preheat the oven to 375°F. Lightly grease a 9×13-inch glass baking dish with cooking spray.
02 -
Heat a large skillet over medium-high heat. Add ground beef and cook for 6–8 minutes, breaking into crumbles until browned. Drain excess grease.
03 -
Add diced onion and red bell pepper to the skillet and sauté for 4 minutes. Stir in minced garlic and cook for 30 seconds.
04 -
Incorporate Worcestershire sauce, paprika, garlic powder, dried thyme, salt, and black pepper. Stir for 1 minute, then remove the skillet from heat.
05 -
In a bowl, whisk together cream of mushroom soup, milk, and beef broth until smooth.
06 -
Arrange half the sliced potatoes in the baking dish, overlapping slightly. Top evenly with half the beef mixture, half the soup mixture, and ¾ cup shredded cheddar cheese.
07 -
Layer the remaining potatoes, beef mixture, and soup mixture. Cover tightly with aluminum foil.
08 -
Bake in the preheated oven for 55–65 minutes until potatoes are fork-tender.
09 -
Remove foil and sprinkle remaining cheddar cheese on top. Bake uncovered for 15 minutes until cheese melts and browns slightly.
10 -
Allow casserole to rest for 10 minutes before serving. Serve with green beans or salad. Refrigerate leftovers up to three days.
# Notes:
01 -
For best results, slice potatoes uniformly to ensure even cooking.