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Baked Hamburger And Potatoes Casserole for a Simple Family Dinner - Cozy, Budget-Friendly Comfort Food

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings

Ingredients
  

  • 1.5 pounds ground beef (80–90% lean)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 pounds russet or Yukon Gold potatoes, thinly sliced (about 1/8 inch)
  • 1 can (10.5 ounces) condensed cream of mushroom soup
  • 1 cup milk (whole or 2%)
  • 1 cup shredded cheddar cheese (plus more for topping if you like)
  • 2 tablespoons sour cream (optional, for extra creaminess)
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1 teaspoon kosher salt, divided (adjust to taste)
  • 1/2 teaspoon black pepper, divided
  • 1/2 teaspoon dried thyme or Italian seasoning
  • 2 tablespoons butter, melted (for drizzling)
  • Olive oil for sautéing
  • Fresh parsley or chives, chopped (optional, for garnish)

Instructions
 

  • Prep the oven and pan: Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a little olive oil or butter.
  • Slice the potatoes: Wash and peel if you prefer. Slice into thin, even rounds (about 1/8 inch). Thinner slices cook faster and stay tender.
  • Brown the beef: Heat a large skillet over medium-high heat with a splash of olive oil. Add the ground beef, breaking it up as it cooks.
  • Add aromatics and season: When the beef is mostly browned, stir in the onion and cook until softened, 4–5 minutes. Add the garlic, 30 seconds. Season with 1/2 teaspoon salt, 1/4 teaspoon pepper, smoked paprika, and thyme. Stir in Worcestershire. Drain excess fat if needed.
  • Mix the sauce: In a bowl, whisk together the cream of mushroom soup, milk, sour cream (if using), and cheddar until smooth. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Layer the casserole: Spread a thin layer of sauce in the bottom of the baking dish. Add a layer of potatoes, slightly overlapping. Spoon half the beef mixture on top. Pour a third of the sauce over it. Repeat with another layer of potatoes, remaining beef, and another third of sauce. Finish with a final potato layer and the remaining sauce. Drizzle with melted butter.
  • Cover and bake: Cover tightly with foil and bake for 45 minutes. This helps the potatoes steam and turn tender.
  • Uncover and add cheese: Remove the foil, sprinkle an extra handful of cheddar on top if you like, and bake another 15–20 minutes, until the potatoes are fork-tender and the top is golden and bubbly.
  • Rest and garnish: Let it rest 10 minutes so the layers set. Sprinkle with parsley or chives before serving.