Hamburger Potato Casserole
This creamy and cheesy hamburger potato casserole layers red potatoes, seasoned ground beef, mushrooms, and cheddar for the perfect comfort food meal.
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 onion chopped
- 8 oz sliced cremini mushrooms
- 3 cloves garlic minced (about 1 tablespoon)
- 11 oz Campbell's Cream of Mushroom Soup 1 can
- 2 cups whole milk
- 1 ½ teaspoons salt
- 1 teaspoon pepper
- 2 Tablespoons parsley chopped, plus more for garnish
- 1/2 teaspoon paprika
- 3 lbs red potatoes sliced to about ¼ inch thickness
- 3 cups shredded cheddar cheese
Instructions
- Preheat your oven to 375°F. In a large skillet over medium heat, cook the ground beef until mostly browned. Add the chopped onion, garlic, and sliced mushrooms. Continue to cook until the beef is fully cooked and the vegetables are soft. Drain excess grease. Stir in salt, pepper, and paprika.
- Grease a 9x13-inch baking dish. Layer half of the sliced red potatoes evenly in the dish. Spoon half of the beef and mushroom mixture over the potatoes.
- In a bowl, whisk together the Campbell’s cream of mushroom soup and milk until smooth. Pour half of the soup mixture over the beef layer. Sprinkle with 1 ½ cups of shredded cheddar cheese. Repeat the layers with remaining potatoes, beef mixture, soup, and cheese.
- Cover the dish tightly with aluminum foil and bake for 60 minutes. Remove the foil and bake uncovered for 15 more minutes, or until the potatoes are tender and the cheese is bubbly and golden. Let rest for 10 minutes before serving. Garnish with parsley if desired.