Easy Hamburger Potato Casserole

Ingredients

1 lb ground beef

4 cups potatoes, peeled and thinly sliced (about 3–4 medium potatoes)

1 cup onion, finely chopped

1 can (10.5 oz) cream of mushroom soup (or cream of chicken or celery)

1 cup milk

1 cup shredded cheddar cheese

1 teaspoon garlic powder

1/2 teaspoon paprika

Salt and pepper to taste

1 tablespoon olive oil (for greasing the dish)

1/2 cup grated Parmesan cheese (optional, for topping)

Instructions

Preheat the Oven:

Preheat your oven to 375°F (190°C).

Cook the Beef:

In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat.

Stir in the chopped onion and cook until softened, about 3-4 minutes.

Prepare the Sauce:

In a medium bowl, combine cream of mushroom soup and milk. Mix until smooth.

Stir in garlic powder, paprika, and salt and pepper to taste.

Assemble the Casserole:

Lightly grease a 9×13-inch baking dish with olive oil.

Layer half of the sliced potatoes in the bottom of the baking dish.

Spread the cooked beef and onion mixture evenly over the potatoes.

Pour the soup mixture over the beef and potatoes.

Layer the remaining potatoes on top.

Sprinkle shredded cheddar cheese evenly over the top.

If using, sprinkle grated Parmesan cheese over the cheddar.

Bake:

Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.

Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is melted and bubbly.

Serve:

Allow the casserole to cool for a few minutes before serving. Enjoy!