Hamburger Potato Casserole
Cheesy Ground Beef and Potato Casserole
Ingredients:
2 ½ pounds Yukon gold potatoes, washed
2 pounds lean ground beef
1 cup finely diced sweet yellow onion
1 tablespoon minced garlic
1 (10.5 oz) can cream of mushroom soup
1 cup half and half
1 tablespoon onion powder
1 ½ teaspoons kosher salt
1 teaspoon fresh cracked black pepper
3 cups shredded Colby jack cheese, divided
Directions:
Preheat oven to 350°F (175°C). Lightly spray a 9×13 inch baking dish with nonstick cooking spray.
Slice potatoes into ⅛-inch thick slices and place in water to prevent browning.
Brown ground beef with onions and garlic in a large saucepan, then drain excess fat.
In a bowl, mix soup, half and half, onion powder, salt, and pepper.
Drain potatoes and layer a third in the baking dish. Add a third of the beef mixture, ¾ cup cheese, and a third of the soup mixture. Repeat layers twice more.
Cover with foil and bake for 1 hour 10 minutes. Remove foil and bake for another 20 minutes. Let rest for 15 minutes before serving.
Prep Time: 20 minutes | Cooking Time: 1 hour 30 minutes | Total Time: 2 hours 5 minutes
Kcal: 533 kcal | Servings: 8 servings
