Empty My Fridge
Cheesy Hamburger Potato Casserole
Ingredients
- Cooking sprayas needed
- Cheddar cheese · shredded1 can + 1 ½ cups
- Evaporated milk1 can
- Heavy cream¾ cups
- Ground beef1 lb
- Onion · diced1
- Garlic · minced3
- Onion powder1 tsp
- Garlic powder1 tsp
- Paprika1 tsp
- Salt1 tsp
- Black pepper · ground½ tsp
- Potato · peeled sliced2 ½ lb
- Parsley · chopped
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with nonstick spray.
- In a medium bowl, whisk the cheddar cheese soup, evaporated milk and heavy cream until smooth.
- Brown the ground beef with the diced onion, garlic, onion powder, garlic powder, paprika, 1 teaspoon kosher salt and the black pepper in a large skillet over medium-high heat, breaking up the meat, for 8 to 10 minutes until the beef is cooked through and the onion is tender. Drain excess grease and transfer to a plate.
- Layer one-third of the sliced potatoes in the dish, top with one-third of the cheese sauce, then one-third of the beef. Repeat two more times, finishing with the remaining sauce and beef.
- Cover tightly with foil and bake for 60 minutes, until the potatoes are fork-tender.
- Uncover, scatter the shredded cheddar evenly over the top and bake 10 more minutes until melted and bubbly. For a golden top, broil 1 to 2 minutes, watching closely.
- Rest the casserole for 10 minutes, then garnish with chopped parsley and serve.
Summarized from Tasty's video. Watch it for the details.
More recipes with
GarlicOnionCheeseCreamPotatoHeavy creamGround beefCheddar cheese
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