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This comforting hamburger and potato casserole is the ultimate weeknight dinner solution that combines creamy potatoes, savory ground beef, and melty cheese into one satisfying dish. I've been making versions of this hearty casserole for years, and it never fails to please even the pickiest eaters at my table.
I first developed this recipe during a particularly busy season when my kids had activities every night of the week. It became our Thursday tradition, with everyone eagerly rushing home knowing this cheesy casserole would be waiting.
Ingredients
- Yukon gold potatoes: Provide the perfect creamy texture and hold their shape without turning mushy
- Lean ground beef: Serves as the hearty protein base; choose 90/10 for best flavor without excess grease
- Sweet yellow onion: Adds aromatic flavor that mellows beautifully when cooked
- Minced garlic: Enhances the savory profile without overpowering; look for fresh cloves with tight papery skin
- Cream of mushroom soup: Creates a silky binding sauce that ties everything together
- Half and half: Adds richness without being too heavy; whole milk can work in a pinch
- Onion powder: Intensifies the onion flavor throughout each layer
- Kosher salt: Enhances all the flavors; use Diamond Crystal brand for best results
- Fresh cracked black pepper: Adds necessary depth and slight heat
- Colby jack cheese: Offers the perfect balance of meltability and flavor; freshly shredded melts much better than prepackaged
Step-by-Step Instructions
- Prepare the potatoes:
- Slice potatoes into consistent ⅛ inch thick slices using a mandoline or sharp knife. Immediately place in cold water to prevent oxidation and browning while you prepare the other components. This step is crucial for presentation and texture.
- Brown the meat mixture:
- Cook ground beef, onions and garlic together in a large pan until meat is fully browned and onions are translucent. Break the meat into small, even crumbles as it cooks for better distribution throughout the casserole. Drain thoroughly to prevent a greasy final dish.
- Create the creamy sauce:
- Whisk together the cream of mushroom soup, half and half, and seasonings until completely smooth. This mixture should have a pourable consistency that will penetrate all layers of the casserole as it bakes. Make sure spices are evenly distributed.
- Layer the casserole:
- Build the casserole in careful layers starting with potatoes, then beef, cheese, and sauce. Repeat twice more, finishing with an extra generous layer of cheese on top. Each layer should be relatively even for consistent cooking and serving.
- Bake to perfection:
- Cover tightly with foil and bake for 70 minutes to gently cook the potatoes through. The final uncovered baking creates that desirable golden cheese crust that makes this dish irresistible. Allow proper rest time for the layers to set.
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The Colby jack cheese is truly the star ingredient here. I discovered its perfect melting properties after experimenting with several cheese varieties, and its mild flavor appeals to everyone in my family while still providing that satisfying cheese pull that makes casseroles so appealing.
Make-Ahead Options
This casserole is perfect for meal prep. You can assemble the entire dish up to 24 hours before baking and refrigerate it covered. When ready to cook, simply add about 15 minutes to the covered baking time to account for the chilled ingredients. I often make two at once, baking one immediately and freezing the second for a busy week.
Substitution Ideas
If you prefer a different protein, ground turkey works beautifully as a leaner alternative, though I recommend adding an extra tablespoon of olive oil when browning it to maintain moisture. Russet potatoes can replace Yukons, but will give a fluffier rather than creamy texture. For a lighter version, low fat cream of mushroom soup and whole milk can substitute for the half and half with minimal flavor loss.
Serving Suggestions
I typically serve this substantial casserole with a simple green salad dressed with vinaigrette to cut through the richness. For special occasions, add homemade dinner rolls and steamed broccoli to round out the meal. A dollop of sour cream on top of each serving adds a pleasant tanginess that balances the savory flavors perfectly.
Storage And Reheating
Store leftovers covered in the refrigerator for up to 4 days. For best reheating results, place individual portions in a microwave on 70% power, covered with a damp paper towel to maintain moisture. For family portions, reheat covered in a 325°F oven until warmed through, about 20–25 minutes. The flavors actually develop further after a day in the refrigerator.
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Frequently Asked Questions
- → Can I prepare this casserole ahead of time?
Yes, you can assemble the casserole up to 24 hours in advance and store it covered in the refrigerator. When ready to cook, allow the casserole to sit at room temperature for 30 minutes before baking, and you may need to add an extra 10-15 minutes to the covered baking time.
- → What can I substitute for cream of mushroom soup?
You can substitute cream of chicken or cream of celery soup with similar results. For a homemade alternative, make a simple béchamel sauce with sautéed mushrooms added.
- → Do I need to use Yukon gold potatoes?
Yukon gold potatoes are recommended for their buttery flavor and ability to hold shape during baking, but russet potatoes can work as a substitute. Red potatoes are another option but may change the texture slightly.
- → Can I freeze this casserole?
Yes, you can freeze the casserole either before or after baking. If freezing unbaked, thaw completely in the refrigerator before cooking. If freezing after baking, allow to cool completely, wrap tightly, and freeze for up to 3 months. Reheat covered at 350°F until heated through.
- → What can I serve with this casserole?
This casserole works well with a simple green salad, steamed vegetables like broccoli or green beans, or a crusty bread to complete the meal. It's hearty enough to serve as a main dish on its own.
- → Can I add vegetables to this casserole?
Absolutely! Consider adding diced bell peppers, corn, peas, or carrots to the ground beef mixture. You could also layer in sautéed mushrooms or spinach between the potato layers for extra nutrients and flavor.