Cheesy Hamburger Potato Casserole
Ingredients
Serves 6–8
The Heart of the Casserole
1 lb ground beef (85% lean—fat = flavor!)
1 large yellow onion, finely diced
3–4 lbs Yukon Gold or Russet potatoes, peeled and sliced ¼-inch thick (about 6–8 medium)
2 cups (8 oz) shredded sharp cheddar cheese, divided (freshly shredded—no anti-caking agents!)
The Creamy Sauce
1 (10.5 oz) can cheddar cheese soup (like Campbell’s)—not soup mix
12 oz (1½ cups) evaporated milk (or whole milk for lighter version)
½ cup (120ml) whole milk
1 tsp fine sea salt
½ tsp freshly ground black pepper
✅ Joye’s Optional Upgrades
½ tsp garlic powder or smoked paprika (for your bold-flavor love!)
1 cup frozen peas or corn (stirred into meat—classic comfort!)
2 tbsp Worcestershire sauce (deepens savoriness—so Midwest-kitchen authentic!)
⚠️ Note: “Cheddar cheese soup mix” in the original likely refers to canned cheddar cheese soup—the creamy, pourable kind—not a dry packet. This is key for rich, velvety sauce.
Step-by-Step Instructions
1. Prep & Preheat
