Ingredients:
1 1/2 pounds ground beef
4 large russet potatoes, peeled and thinly sliced
1 medium onion, chopped
2 cups shredded cheddar cheese
1 can (10.75 oz) condensed cream of mushroom soup
3/4 cup milk
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper, to taste
2 tablespoons olive oil
Fresh parsley, chopped for garnish
Directions:
Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish with olive oil.
Brown the ground beef and onion in a skillet, then season with salt, pepper, garlic powder, and paprika. Layer half in the baking dish.
Add a layer of potato slices and half the cheese. Repeat with the remaining beef, potatoes, and another layer of cheese.
Mix condensed soup and milk; pour over the casserole.
Cover with foil and bake for 1 hour. Uncover, add the remaining cheese, and bake until bubbly and the potatoes are tender.
Let it stand for 10 minutes before serving. Garnish with parsley.
Variations & Tips:
Add green peas or corn for extra veggies.
Top with buttery breadcrumbs for a delightful crunch.
Experiment with different cheese combinations like gruyere and mozzarella.
Leftovers can be refrigerated and enjoyed the next day.
Feel free to infuse your creativity into this recipe to make it uniquely yours. Embrace the heartwarming essence of this Hamburger Potato Casserole and let it infuse joy and comfort into your dining experience. Happy cooking!
