Cheesy Hamburger Potato Casserole
Ingredients:
1 pound ground beef
1 small onion, chopped
3 cups potatoes, thinly sliced
2 cups shredded cheddar cheese
1 cup milk
1 can (10.5 oz) cream of mushroom soup
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
1 tablespoon butter (for greasing)
½ cup breadcrumbs (optional, for topping)
Directions:
Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter.
In a skillet over medium heat, cook the ground beef and chopped onion until browned. Drain excess grease.
In a bowl, mix the cream of mushroom soup, milk, garlic powder, salt, pepper, and paprika.
Arrange half of the sliced potatoes in the prepared baking dish. Spread half of the cooked beef mixture over them, then sprinkle 1 cup of shredded cheese.
Pour half of the soup mixture over the layers. Repeat with the remaining potatoes, beef, cheese, and soup mixture.
Cover with aluminum foil and bake for 45 minutes.
Remove the foil, sprinkle breadcrumbs (if using), and bake for another 15 minutes until golden and bubbly.
Let it cool for a few minutes before serving.
6 servings
Tips:
For extra flavor, use sharp cheddar or a mix of cheeses like Monterey Jack.
Add cooked bacon bits on top for an extra crispy, smoky touch.
Cheesy Hamburger Potato Casserole
