This hamburger and potato casserole combines seasoned ground beef with thinly sliced potatoes in a rich, creamy sauce made from condensed soups and sour cream. It's a one-dish meal that bakes into a hearty, crowd-pleasing comfort food.
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Peel the potatoes and slice them thinly.
Grease a 9x13 inch baking dish with butter.
In a large skillet over medium-high heat, brown the ground beef, breaking it up as it cooks.
Add the chopped onion to the skillet and cook with the beef until the onion is soft.
Drain the excess grease from the skillet.
Stir in the cream of mushroom soup and cream of celery soup.
Season the mixture with garlic powder, salt, and pepper to your taste.
Stir in the sour cream, followed by the milk, to create a creamy sauce. Mix until well combined.
Preheat your oven to 350°F (175°C).
Arrange a layer of sliced potatoes on the bottom of the prepared baking dish.
Spread about half of the ground beef mixture over the potatoes.
Add another layer of sliced potatoes on top of the meat sauce.
Sprinkle about half of the shredded Colby Jack cheese over the potatoes.
Top with the remaining ground beef mixture, spreading it evenly.
Finish by sprinkling the rest of the shredded cheese over the top.
Cover the baking dish tightly with aluminum foil.
Bake in the preheated oven for 1 hour.
Remove from the oven, let it rest for a few minutes, then serve.
Store leftovers in an airtight container in the refrigerator up to 4 days; reheat covered in a 350°F oven for 20–25 minutes or microwave individual portions until warmed through.
Yes. Assemble completely, cover, and refrigerate up to 24 hours before baking. Add 10–15 minutes to baking time if starting from cold.
Russet potatoes are ideal because they hold their shape and absorb the creamy sauce. Yukon Gold works as a creamier alternative.
Cream of chicken soup can replace one or both soups. For dairy-free, use cashew cream or coconut cream in place of sour cream and condensed soups.
Potatoes should be fork-tender and the top lightly golden, typically 45–60 minutes at 350°F depending on potato thickness.
Yes, freeze unbaked up to 3 months. Thaw overnight and bake, adding 15 minutes to cooking time.
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