Homestyle Comfort: The pinnacle of comfort food, hamburger and potato casserole combines soft potatoes and seasoned ground meat in a creamy, cheese-y bake. A filling one-dish dinner that is ideal for serving a large group of people, this casserole provides all the delicious flavor of a home-cooked supper with little work. This casserole will become a family favorite and is great for hectic weeknights, potlucks, or any time you need a warm and filling meal.
The Reasons Behind Your Love of Hamburger and Potato Casserole
Satisfying and Hearty A filling dinner that blends dairy, carbohydrate, and protein for a whole and cozy meal.
Simple Ingredients and Easy Procedures make this a perfect dish for any home chef.
Easily modified to incorporate your preferred veggies, cheeses, or spices.
Make-Ahead Friendly:
Saves time and work by making ahead and baking as required.
Notes on the Ingredients for the Potato and Hamburger Casserole
The primary protein, ground beef, gives the dish a rich, delicious taste.
Sliced thinly or diced, potatoes provide a substantial and satisfying foundation.
The meat combination gains depth and fragrance from the onion and garlic.
Cheese: Topping is a gooey, tasty mixture of cheddar or other melting cheeses.
Cream of Mushroom Soup: Provides the components together with a flavorful, creamy sauce.
Spices like rosemary or thyme, together with salt and pepper, bring out the inherent tastes of the food.
Procedure of the Recipe: Supplies: Salt and pepper the ground beef after browning it with onion and garlic. Thinly slice or dice the potatoes.
Layer the Casserole:
Arrange potatoes, the cooked beef mixture, and spoonfuls of cream of mushroom soup in an oiled baking dish. Layers may be repeated as needed.
Bake: Tuck the dish under foil and bake until the potatoes are soft in a preheated oven.
Add Cheese: Take off the foil, cover with cheese, then put back in the oven until bubbling and melted.
To make slicing simpler, let the casserole sit for a few minutes before serving.
Optimal Storage:
Eat cold: Keep leftovers for up to three days in an airtight container.
Baked or unbaked, freeze the dish for up to two months. Reheat or bake after thawing in the refrigerator overnight.
I make these at least 8 times a year because they are so good and easy! Can taste it now!
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