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This hamburger and potato casserole is filled with everything you need for a delicious meal. Creamy potatoes with seasoned ground beef covered in cheese makes an ultimate comfort meal the whole family will love. No can of soup needed!
What’s for dinner? Have you run out of ideas? Add this scrumptious hamburger potato casserole to your weeknight rotation and with just a little prep, you’ve got dinner solved and enough for left overs.
If you like ground beef and cheesy potatoes, you’re going to love this dish. Flavored with mushrooms and cooked onions, this recipe is next level!
A creamy sauce made with Worcestershire sauce and sour cream coats the potatoes and beef for a casserole that you’ll be making over and over again.
Normally ground beef and potato casseroles are made with canned mushroom soup, and while that is easier, making your own sauce just takes a few minutes and the flavor is so much better than what you can get in a can.
Serve this comfort meal for family dinners, pot lucks, or holiday gatherings and it will be gone before you know it.
If you need a potato casserole for breakfast, then try a cheesy ham and potato casserole or an easy sausage casserole.
This Meat and Potato Casserole recipe is ideal for any time. It is the perfect recipe for lunches and the whole family loves it.
5 Potatoes (Peeled And Thinly Sliced)
1 Lb. Beef (Ground)
1 Can Cream Of Mushroom Soup
1 Onion (Chopped)
½ cup Beef Broth
1 tsp. Rosemary (Dried)
¼ cup Heavy Whipping Cream
½ tsp. Garlic Powder
Salt And Pepper To Taste
1 ½ cup Cheese (Shredded)
Preheat the oven to 350 degrees.
Place the ground beef and onion into a skillet over medium high heat on the stove. Cook until the meat is browned and the onions are softened. Drain the excess grease.
Mix together the rosemary, garlic powder, soup, heavy whipping cream, broth and salt and pepper to taste in a mixing bowl.
Layer ½ of the sliced potatoes in the bottom of a well greased 9×13 baking dish.
Add ⅓ of the soup mixture on top, followed by ½ of the meat mixture.
Place another layer of potatoes, ⅓ of the soup mixture and the remaining meat.
Top with the rest of the soup mixture and then sprinkle with the cheese.
Cover in aluminum foil and bake for 1 hour and 30 minutes.