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Hamburger Potato Casserole

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This comforting Hamburger Potato Casserole combines ground beef, tender potatoes, and a creamy mushroom soup for an easy and adaptable one-dish dinner.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 pound lean ground beef 85–90% lean is best to avoid excess grease.
  • 1 can (10.5 oz) condensed cream of mushroom soup Use reduced-sodium if watching salt.
  • 3/4 cup milk Whole milk adds richness; use 2% or plant-based for lighter versions.
  • 1/2 cup chopped onion Yellow or sweet onion works; cook until translucent.
  • 4 cups diced potatoes Yukon Gold recommended for a buttery texture.
  • 1/2 teaspoon salt Adjust to taste.
  • 1/4 teaspoon pepper Adjust to taste.
  • 1 cup shredded cheddar cheese Optional, sharp cheddar gives more flavor.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
  2. Heat a skillet over medium-high heat. Add the lean ground beef and chopped onion. Cook, breaking the beef apart, until the meat is browned and the onion is soft, about 8–10 minutes. Drain any excess fat if needed.
  3. In a large bowl, whisk the condensed cream of mushroom soup with 3/4 cup milk until smooth. Season with a pinch of salt and pepper.
  4. Add the diced potatoes and the cooked beef-onion mixture to the bowl with the soup mixture. Stir until everything is evenly coated.
  5. Pour the mixture into the prepared baking dish and spread it into an even layer. Cover tightly with aluminum foil.
Cooking
  1. Bake for 40–50 minutes, or until the potatoes are fork-tender. If needed, bake another 5–10 minutes.
  2. Remove the foil, sprinkle the shredded cheddar cheese evenly over the top, and return to the oven uncovered for 8–12 minutes, or until the cheese is melted and lightly golden.
  3. Let the casserole rest for 5 minutes before serving to set slightly. Taste and adjust salt and pepper if necessary.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gSodium: 500mgFiber: 3gSugar: 1g

Notes

For shorter bake time, parboil the diced potatoes for 5–7 minutes before mixing. Store leftovers in an airtight container for 3–4 days in the refrigerator or freeze for up to 3 months.
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