Hamburger Potato Casserole
Ingredients:
- 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
Directions:
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with a bit of the olive oil.
- 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.
- 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.
- 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.
- 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.
- Cover the baking dish with aluminum foil and bake for 1 hour.
- 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.
- Let the casserole stand for 10 minutes before serving. Garnish with fresh parsley for a pop of color.