Hello, dear readers! Today, I’m going to introduce you to a classic comfort dish that has stood the test of time in many American households – the Hamburger Potato Casserole. This dish is a testament to the simple, satisfying meals that have emerged from the heartland and continue to warm our souls. Its origins can be traced back to the homestyle cooking that prioritized heartiness and practicality. Ground beef and potatoes are the cornerstones of this dish, providing a filling meal that’s both budget-friendly and easy to prepare. It’s perfect for those busy weeknights or when you’re craving something that tastes like home. With my twist on this beloved casserole, I invite you to explore the rich symphony of flavors that can emerge from just a few simple ingredients.
A green salad tossed with a refreshing vinaigrette and a side of steamed colorful vegetables would pair perfectly with the robust flavors of this casserole. Add some crusty bread on the side, and you’ve got yourself a well-rounded meal fit for any family gathering or solo indulgence.
Hamburger Potato Casserole
Servings: Serves 6
– 1 1/2 pounds of ground beef
– 4 large russet potatoes, peeled and thinly sliced
– 1 medium onion, chopped
– 2 cups of shredded cheddar cheese
– 1 can (10.75 oz) of condensed cream of mushroom soup
– 3/4 cup of milk
– 1 teaspoon of garlic powder
– 1 teaspoon of paprika
– Salt and pepper to taste
– 2 tablespoons of olive oil
– Fresh parsley, chopped for garnish
1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with a bit of the olive oil.
2. In a large skillet over medium heat, brown the ground beef with the chopped onion until the beef is no longer pink and the onions are soft. Drain any excess fat.
3. Season the beef mixture with salt, pepper, garlic powder, and paprika, then spread half of the mixture evenly over the bottom of the prepared baking dish.
4. Layer half of the potato slices over the beef, then sprinkle with one cup of cheddar cheese. Repeat layers with the remaining beef and potatoes.
5. In a small bowl, whisk together the condensed soup and milk until well combined. Pour this mixture over the potato layers, ensuring it seeps down into the casserole.
6. Cover the baking dish with aluminum foil and bake for 1 hour.
7. Remove the foil, sprinkle the remaining cheese over the top, and bake, uncovered, for an additional 20-30 minutes or until the cheese is bubbly and the potatoes are tender.
8. Let the casserole stand for 10 minutes before serving. Garnish with fresh parsley for a pop of color.
Variations & Tips:
– Feel free to toss in some green peas or corn with the beef layer for extra veggies.
– If you want a bit of crunch, top the casserole with some buttery breadcrumbs before adding the last layer of cheese.
– Swap out the cheddar cheese for a mixture of gruyere and mozzarella for a different cheesy twist.
– Leftovers can be stored in an airtight container in the fridge and taste even better the next day after the flavors have melded together.
Experiment to make this casserole your own, and enjoy the heartfelt warmth it brings to your dinner table. Happy cooking!