Why Make This Recipe
This Easy Cheesy Hamburger and Potato Casserole is perfect for those busy weeknights when you want a filling and delicious meal without spending hours in the kitchen. The layers of savory beef, creamy cheese, and tender potatoes come together to create comfort food at its best. It’s also a great way to please the whole family and can easily be customized to suit your taste.
How to Make Easy Cheesy Hamburger and Potato Casserole
Ingredients:
- 1 pound ground beef (opt for lean for a healthier dish)
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder (or fresh garlic for extra flavor)
- 1 teaspoon onion powder (or sauté fresh onion for added texture)
- 1 can cream of mushroom soup (homemade version for a leaner option)
- 1 cup sour cream (Greek yogurt is a lower-fat substitute)
- 1 cup half and half (can substitute with milk or plant-based milk)
- 2 tablespoons Worcestershire sauce (soy sauce as an alternative)
- 8 ounces shredded Colby Jack cheese (or Monterey Jack/Cheddar)
- 30 ounces frozen diced hashbrown potatoes (fresh diced potatoes require longer cooking time)
- To taste kosher salt
- To taste fresh cracked pepper
- 1 tablespoon garnish (sliced green onion and fresh parsley)
Directions:
- Preheat your oven to 350°F (175°C).
- In a large skillet, brown the ground beef over medium heat. Drain excess fat.
- Add Italian seasoning, garlic powder, onion powder, Worcestershire sauce, salt, and pepper to the skillet. Mix well.
- Stir in the cream of mushroom soup, sour cream, and half and half until everything is well combined.
- In a greased casserole dish, layer the frozen diced hashbrown potatoes evenly at the bottom.
- Pour the beef mixture over the hashbrowns and spread it out evenly.
- Sprinkle the shredded cheese on top of the casserole.
- Cover the dish with aluminum foil and bake for about 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.
- Let it cool for a few minutes, sprinkle with sliced green onion or parsley for garnish, and serve.
How to Serve Easy Cheesy Hamburger and Potato Casserole
This casserole is great served hot right out of the oven. You can dish it up with a side salad or some steamed vegetables for a complete meal. It also pairs perfectly with bread rolls for a filling family dinner.
How to Store Easy Cheesy Hamburger and Potato Casserole
If you have leftovers, store them in an airtight container in the refrigerator. The casserole should stay fresh for about 3 to 4 days. You can also freeze it for longer storage; just make sure to wrap it tightly before freezing.
Tips to Make Easy Cheesy Hamburger and Potato Casserole
- Feel free to add other vegetables like bell peppers or mushrooms for extra nutrition.
- If you like a bit of spice, add some red pepper flakes or hot sauce to the beef mixture.
- Experiment with different types of cheese for a flavor twist!
Variation
You can easily make this dish with ground turkey or chicken if you want a lighter option. For a vegetarian version, substitute the meat with cooked lentils or a plant-based meat alternative.
FAQs
1. Can I use fresh potatoes instead of frozen hashbrowns?
Yes, but fresh potatoes will need longer cooking time. Make sure to peel and dice them before using.
2. Can I make this casserole ahead of time?
Absolutely! You can prepare everything and store it in the fridge for a day before baking.
3. Is there a way to make this dish gluten-free?
Yes, use gluten-free cream of mushroom soup and check the soy sauce or Worcestershire sauce to ensure they are gluten-free.
Easy Cheesy Hamburger and Potato Casserole
- Total Time: 60 minutes
- Yield: 4 servings
- Diet: None
Description
A comforting casserole made with layers of beef, cheese, and potatoes, perfect for busy weeknights.
Ingredients
- 1 pound ground beef
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 can cream of mushroom soup
- 1 cup sour cream
- 1 cup half and half
- 2 tablespoons Worcestershire sauce
- 8 ounces shredded Colby Jack cheese
- 30 ounces frozen diced hashbrown potatoes
- To taste kosher salt
- To taste fresh cracked pepper
- 1 tablespoon garnish (sliced green onion or fresh parsley)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, brown the ground beef over medium heat and drain excess fat.
- Add Italian seasoning, garlic powder, onion powder, Worcestershire sauce, salt, and pepper to the skillet. Mix well.
- Stir in the cream of mushroom soup, sour cream, and half and half until well combined.
- In a greased casserole dish, layer the frozen diced hashbrown potatoes evenly at the bottom.
- Pour the beef mixture over the hashbrowns and spread it out evenly.
- Sprinkle the shredded cheese on top of the casserole.
- Cover the dish with aluminum foil and bake for about 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.
- Let it cool for a few minutes, sprinkle with sliced green onion or parsley for garnish, and serve.
Notes
Feel free to add vegetables or experiment with different types of cheese for more flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American