Hamburger Potato Cheese Casserole
I made this for the first time when my kids invited friends over after soccer practice. The casserole disappeared before I even sat down. Now my friends ask me for the recipe all the time.
Ingredients
- Russet potatoes: sliced evenly to absorb flavors and cook up creamy Choose firm potatoes without soft spots
- Ground beef: for a classic hearty base Look for an 80 or 85 percent lean grind for the best flavor
- Italian sausage: brings a savory kick If choosing between mild and spicy pick what your family prefers
- Sweet onion: diced finely so it melts into the sauce Use a firm onion for sweeter less pungent taste
- Fresh garlic: minced for deeper flavor Always use plump firm cloves for the brightest aroma
- Cream of chicken soup: provides creamy texture Choose low sodium or organic if possible
- Milk: ensures a silky sauce Whole or two percent works best for richness
- Salt, pepper, garlic powder, and red pepper flakes: simple seasonings to round everything out Taste for seasoning before serving
- Cheddar cheese: shredded for melty topping and bold finish Pick a sharp cheddar and grate it yourself for better flavor
Step-by-Step Instructions
- Brown the Meats:
- Cook ground beef and Italian sausage in a large skillet over medium heat until browned on all sides Break up clumps and spread them out for even cooking
- Add Aromatics:
- Add diced onion and minced garlic to the skillet Sauté about two minutes until everything is fragrant and the onions begin to turn translucent Stir constantly so the garlic does not burn
- Mix in Sauce Ingredients:
- Transfer the meat mixture to your crockpot Add cream of chicken soup milk salt pepper garlic powder and red pepper flakes Stir everything together thoroughly making sure the sauce coats all the meat
- Combine With Potatoes:
- Add your evenly sliced potatoes into the crockpot Gently toss and fold everything so the potatoes are mostly submerged in the sauce Make sure the sauce reaches the bottom of the slow cooker
- Slow Cook to Perfection:
- Cover the crockpot Cook on low for four hours or high for two hours Stir halfway through to check that potatoes are nestled beneath the liquid
- Top and Finish:
- Scatter shredded cheddar cheese over the casserole Let cook for another one to two hours until the cheese melts and potatoes are fork tender The casserole should be bubbly and easy to serve
- Serve:
- Dish out warm servings straight from the crockpot Let it cool for a few minutes before serving so it sets up a bit making it easier to scoop onto plates.
The combo of Italian sausage and sharp cheddar is my favorite part of this casserole I will never forget when my youngest declared it tasted like pizza and potatoes mixed together which now has become a running family joke
Storage Tips
Let the casserole cool to room temperature then cover and refrigerate in an airtight container It keeps well for three to four days For longer storage portion and freeze servings wrapped individually or in freezer safe containers Warm gently in the microwave or oven before serving Stir halfway when reheating to ensure even warming
Ingredient Substitutions
Swap half the potatoes for sweet potatoes for a slightly sweet twist Use ground turkey or chicken instead of beef for a lighter option Change up the shredded cheese with Monterey Jack Colby or mozzarella You can also use cream of mushroom or celery soup in place of cream of chicken
Pro Tips
- Slice your potatoes as evenly as possible for even cooking
- Freshly grate your cheese for the best melting and flavor
- Stir halfway through cooking to keep the potatoes evenly coated and submerged
Ingredients
→ Main Ingredients
→ Seasonings
→ Cheese
Steps
In a large skillet over medium heat (or using the sauté function of your slow cooker), brown the ground beef and Italian sausage on each side. Add diced onions and minced garlic, then sauté for about 2 minutes or until fragrant, stirring frequently.
Transfer the browned meat mixture into a crockpot. Add cream of chicken soup, milk, and seasonings. Stir well to combine.
Add the potato slices to the crockpot. Gently toss to coat, ensuring the potatoes are submerged in the mixture as much as possible.
Cover and cook on low for 4 hours or on high for 2 hours. Stir occasionally to ensure the potatoes are nestled under the liquid.
Top with shredded cheddar cheese and continue cooking until the potatoes are fork tender, about 1-2 additional hours. Serve warm.
Tips
- To avoid the potatoes turning mushy, ensure they are evenly sliced and submerged in the mixture during cooking.
Required Tools
- Large skillet
- Crockpot or slow cooker
- Cooking utensils
- Knife for slicing
Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
- Contains dairy (milk, cheese).
- Contains gluten (cream of chicken soup may contain gluten).