Description
This Hamburger Potato Casserole is a comforting, hearty dish featuring layers of tender roasted potatoes, seasoned ground beef, sweet corn, and a creamy cheese sauce. Baked to perfection with melted cheddar cheese on top, it’s an ideal one-dish meal for family dinners or casual gatherings.
Ingredients
Potatoes
- 4 cups thinly sliced peeled potatoes
- 2 tablespoons butter, melted
- 1/2 teaspoon salt
Beef Mixture
- 1 pound ground beef
- 1 package (10 ounces) frozen corn
Cream Sauce
- 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
- 1/3 cup 2% milk
- 1/4 teaspoon garlic powder
- 1/8 teaspoon pepper
- 1 tablespoon chopped onion
Toppings
- 1 cup shredded cheddar cheese, divided
- Minced fresh parsley, optional
Instructions
- Roast the potatoes: Preheat your oven to 400°F. In a large bowl, toss the thinly sliced peeled potatoes with melted butter and salt until evenly coated. Arrange the potato slices in a greased 13×9-inch baking dish, placing them on the bottom and up the sides to form a crust. Bake uncovered for 25 to 30 minutes, or until the potatoes are almost tender but still hold their shape.
- Prepare the beef filling: While the potatoes are baking, heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until no longer pink. Drain off any excess grease to reduce fat. Sprinkle the cooked beef evenly over the roasted potatoes, followed by the frozen corn.
- Make the cream sauce and assemble: In a mixing bowl, combine the condensed cream of celery soup, 2% milk, garlic powder, pepper, chopped onion, and half of the shredded cheddar cheese (1/2 cup). Stir well until smooth. Pour this creamy mixture evenly over the beef and corn layer in the casserole dish.
- Bake the casserole: Return the casserole to the oven and bake uncovered at 400°F for about 20 minutes, or until the vegetables are tender and the sauce is bubbling around the edges.
- Add cheese and finish baking: Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top of the casserole. Bake for an additional 2 to 3 minutes, or until the cheese has melted and is slightly golden.
- Garnish and serve: Remove the casserole from the oven and optionally sprinkle with fresh minced parsley for a pop of color and fresh flavor. Serve warm as a satisfying main dish.
Notes
- You can substitute cream of celery soup with cream of mushroom or cream of chicken soup if preferred.
- For a lower-sodium option, use low-sodium soup and reduce added salt.
- Frozen corn can be swapped with canned corn, just drain well before adding.
- To speed up cooking, slice potatoes uniformly thin to ensure even roasting.
- This dish pairs well with a simple green salad or steamed vegetables for a balanced meal.
