Hamburger and Potato Casserole
Hamburger and Potato Casserole is a comforting and hearty dinner made in one dish! Featuring potatoes and bacon in a creamy and cheesy sauce.
Servings: 6 people
Equipment
- Nonstick spray
- 9x13 Inch Casserole Dish
- Measuring cups and spoons
- A pot (to boil the potatoes)
- skillet
- spoon
- Mixing bowl
Ingredients
- 3 pounds yellow potatoes peeled and sliced in ½ inch slices
- 1 small sweet onion, diced
- ½ tablespoon minced garlic
- 1 pound beef
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 tablespoons Worcestershire sauce
- 1 (10 oz.) can cream of chicken soup
- 1 (10 oz.) can cream of mushroom soup
- ½ cup half and half
- 8 strips cooked bacon, chopped
- 1 cup shredded Monterey Colby jack cheese
- 1 cup shredded cheddar cheese (divided)
Instructions
- Prep. Preheat the oven to 375°F and grease a 9X13-inch casserole dish with non-stick cooking spray.
- Boil the potatoes. Boil the potatoes in water for 10-15 minutes or until they just start to soften.
- Sauté the aromatics. Heat a skillet over medium-high heat. Add the onion and garlic, and sauté until translucent.
- Brown the beef. Add the ground beef to the skillet. Cook the beef until it’s nice and browned and cooked through, breaking it apart as you go. Turn off the heat and drain the grease from the skillet.
- Make the filling. In a large bowl, mix together the beef, salt, pepper, cream of chicken, cream of mushroom, half and half, Worcestershire sauce, bacon, Monterey jack cheese, and ½ cup cheddar cheese.
- Assemble the casserole. Spread a layer of beef filling into the bottom of the prepared baking dish, top the beef with a layer of potatoes, and repeat until you are out of ingredients.
- Bake. Cover the casserole with aluminum foil and bake for 30 minutes. Uncover the casserole, sprinkle it with the remaining cheese, and bake for an additional 10 minutes (uncovered).
- Serve. Allow the casserole to rest for a few minutes before garnishing with fresh parsley, and serving.
Notes
Storage Instructions:
- To store. Once the casserole has cooled completely, cover it tightly with a double layer of plastic wrap or transfer the contents of the casserole dish to an airtight container. You can store it in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- To reheat. Allow the casserole to thaw in the fridge (if frozen) before transferring it to a baking pan (if applicable) and baking at 350°F for 15-25 minutes or until heated through. Alternatively, microwave individual portions in 30-second intervals until warm.
