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Hamburger Potato Casserole
Cubed potatoes cooked with a creamy sauce and topped with cheese.
Equipment
- 1 9×13 Casserole dish
- 1 large frying pan
Ingredients
Beef Mixture
- 2 lbs ground beef
- 1 onion (diced)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp creole seasoning
Sauce
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1.5 cups whole milk
- 1/2 tsp salt
- 1/2 tsp pepper
- 1.5 cups shredded cheddar cheese (don't put this in the sauce, this will go on top at the end of cooking)
Potatoes
- 2-3 large russet potatoes (peeled and then chopped into bite size pieces)
Instructions
Beef Mixture
- Preheat oven to 350 degrees
- Brown 2 lbs of ground beef on the stove in a large frying pan
- Add the salt, pepper, creole seasoning, and diced onion. Mix well and turn off heat.
Sauce
- Whisk together the cream of chicken, cream of mushroom, milk, salt and pepper
- 1.5 cups grated cheddar cheese (set this aside to put on when it's almost done cooking)
Potatoes
- Peel the potatoes.
- Dice them into bite sized cubes.
Assemble the Casserole
- In a 9×13 dish, lay the potatoes over the bottom evenly.
- Sprinkle the beef mixture over the potatoes.
- Pour the sauce even over the beef.
- Cook in the oven at 350 degrees for 45 min to an hour (this will depend on your oven and the size of your potato cubes. Check the hardness of the potatoes around 30 minutes.
- Once the potatoes are soft enough to eat (not too soft, so it doesn't turn to mush), sprinkle on the cheddar cheese and broil for a few minutes until the cheese is golden and bubbly. Then take out of the oven.
- Serve and enjoy!
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