This Hamburger and Potato Casserole is a deliciously hearty dish, combining layers of tender Yukon gold potatoes, seasoned ground beef, and melty Colby Jack cheese. It's the perfect comfort food for cozy family dinners or gatherings. With its creamy mushroom soup sauce and cheesy layers, this casserole is easy to make and always a hit with everyone at the table!
INGREDIENTS
- 2.5 pounds Yukon gold potatoes: Adds creaminess and texture to the casserole.
- 2 pounds lean ground beef: Provides savory flavor and heartiness to the dish.
- 1 cup finely diced sweet yellow onion: Adds subtle sweetness and depth of flavor.
- 1 tablespoon minced garlic: Gives an aromatic, savory note to the dish.
- 10.5 ounces cream of mushroom soup: The base of the creamy sauce that holds the casserole together.
- 1 cup half and half: Adds richness and creaminess to the sauce.
- 1 tablespoon onion powder: Boosts the savory flavors in the ground beef.
- 1½ teaspoons kosher salt: Enhances the flavor throughout the layers of the casserole.
- 1 teaspoon fresh cracked black pepper: Adds a mild spiciness and depth of flavor.
- 3 cups freshly shredded Colby jack cheese (divided): Provides melty, cheesy goodness in every layer.
WHY YOU'LL LOVE THIS HAMBURGER AND POTATO CASSEROLE
- Comfort Food at Its Best: Layers of tender potatoes, savory ground beef, and gooey cheese make this casserole the ultimate comfort meal.
- Hearty and Filling: With its generous layers of beef and potatoes, this dish will leave everyone satisfied and is perfect for feeding a crowd.
- Easy to Make: With simple ingredients and easy-to-follow steps, this casserole is ideal for busy weeknights or family gatherings.
- Customizable: You can easily tweak this recipe to suit your preferences, from switching out cheeses to adding more veggies.
VARIATIONS
- Cheesy Twist: For an extra cheesy casserole, add a layer of Cheddar or Monterey Jack along with the Colby Jack.
- Veggie Boost: Add a layer of sautéed mushrooms, spinach, or bell peppers to incorporate more veggies into the dish.
- Healthier Swap: Substitute ground turkey or chicken for the ground beef for a lighter version.
- Spicy Kick: Add a dash of cayenne pepper or top the casserole with sliced jalapeños for a spicy twist.
INSTRUCTIONS
- Step 1:
- Slice the Yukon gold potatoes into ⅛-inch thick slices. Place the sliced potatoes in a bowl of water to prevent them from browning while preparing the other ingredients.
- Step 2:
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with nonstick cooking spray and set it aside.
- Step 3:
- In a large saucepan or Dutch oven, cook the lean ground beef over medium-high heat along with the diced onions and minced garlic. Stir frequently, breaking up the beef as it cooks. Drain any excess fat once the meat is browned.
- Step 4:
- In a medium bowl, whisk together the cream of mushroom soup, half and half, onion powder, kosher salt, and black pepper until fully combined. Set aside.
- Step 5:
- Drain the potatoes and begin layering the casserole. Start by placing ⅓ of the sliced potatoes in an even layer at the bottom of the prepared baking dish.
- Step 6:
- Next, layer ⅓ of the browned ground beef mixture over the potatoes, followed by ¾ cup of shredded Colby Jack cheese. Drizzle ⅓ of the soup mixture over the cheese.
- Step 7:
- Repeat the layering process two more times, ensuring the top layer is finished with the remaining 1½ cups of shredded Colby Jack cheese.
- Step 8:
- Cover the dish tightly with aluminum foil and bake in the preheated oven for 1 hour and 10 minutes. After that, remove the foil and bake for an additional 20 minutes until the cheese is melted, golden, and bubbly.
- Step 9:
- Once done, allow the casserole to rest for 15 minutes before serving, as it will be very hot. Enjoy this cheesy, comforting meal with your family!
Serving and Storage Tips
- Serve this casserole as a hearty main dish, paired with a simple green salad or steamed vegetables for a balanced meal.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave for a quick meal.
- To make ahead, assemble the casserole, cover tightly with foil, and refrigerate for up to 24 hours before baking. You can also freeze the unbaked casserole for up to 2 months. Thaw in the refrigerator overnight before baking.
Helpful Notes
- Cheesy Variation: For extra cheesy goodness, try using a combination of Colby Jack, Cheddar, and Monterey Jack cheeses.
- Meat Substitution: You can easily swap the ground beef for ground turkey or chicken for a lighter version of the casserole.
- Vegetarian Option: Substitute the ground beef with a plant-based meat alternative or a mix of mushrooms and lentils for a vegetarian-friendly version.
Tips from well-known chefs
- Chef Bobby Flay: "When layering your casserole, don't be afraid to season each layer with a bit more salt and pepper to ensure every bite is flavorful."
- Chef Ina Garten: "Using Yukon gold potatoes adds a creamy texture that balances beautifully with the richness of the ground beef and cheese."
- Chef Rachael Ray: "For a crunchy twist, sprinkle some seasoned breadcrumbs on top of the casserole in the last 10 minutes of baking."