Southern Hamburger Potato Casserole (Printable Page)
# What You Need:
→ Meats
01 -
1 lb ground beef
→ Vegetables
02 -
4 large potatoes, peeled and thinly sliced
03 -
1 medium onion, chopped
04 -
2 cloves garlic, minced
→ Dairy
05 -
1 cup sour cream
06 -
1 cup shredded cheddar cheese
07 -
1/2 cup milk
08 -
1 can (10.5 oz) cream of mushroom soup
→ Spices
09 -
1/2 tsp paprika
10 -
Salt and pepper to taste
11 -
1/2 tsp dried thyme
→ Others
12 -
2 tbsp olive oil
13 -
Fresh parsley for garnish (optional)
# How to Make It:
01 -
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
02 -
In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain excess fat.
03 -
Add the chopped onion and minced garlic to the skillet, cooking until softened, about 3-4 minutes. Season with paprika, salt, pepper, and dried thyme. Remove from heat and set aside.
04 -
In a separate bowl, mix the sour cream, milk, and cream of mushroom soup until smooth.
05 -
Place a layer of sliced potatoes on the bottom of the prepared baking dish. Top with half of the ground beef mixture, followed by a third of the soup mixture. Repeat the layers, finishing with the remaining soup mixture on top.
06 -
Cover the casserole with aluminum foil and bake for 45 minutes, or until the potatoes are tender.
07 -
Remove the foil and sprinkle the shredded cheddar cheese over the top. Return the casserole to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
08 -
Let the casserole cool for a few minutes before serving. Garnish with fresh parsley if desired.
# Helpful Tips:
01 -
If you prefer a thicker casserole, you can add an extra layer of cheese between the layers of beef and potatoes.
02 -
This dish can be made ahead by assembling the casserole and refrigerating it for up to 24 hours before baking.
03 -
For a lighter version, you can substitute the sour cream with Greek yogurt and use low-fat cheese.