Hamburger Potato Casserole
An old-fashioned comfort food dish -- this cheesy and creamy Hamburger Potato Casserole is an easy dinner that the whole family can agree on!
Course Dinner
Cuisine American
Keyword ground beef casserole, hamburger potato casserole
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
0 minutes
Total Time 1 hour 30 minutes
Servings
Adjust recipe servings
Calories 605kcal
Author Blair
Ingredients
list of 12 items
• 1 cup crushed Corn Flakes cereal (about 1 ¾ cups whole cereal before crushing)
• 2 tablespoons melted butter
• 1 ½ lbs. ground beef
• 1 medium onion, diced
• 1 medium stalk celery, diced
• 1 (15 ounce) can corn, drained
• 1 (10.5 ounce) can condensed cream of mushroom soup
• 1 (10.5 ounce) can condensed cream of celery soup
• 1 cup milk
• 2 lbs. (about 4 medium) russet potatoes, peeled and thinly sliced (less than ¼-inch thick)
• 8 ounces (about 2 cups) grated cheddar cheese
• Optional garnish: chopped fresh parsley
list end
Instructions
list of 6 items
1. Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking dish; set aside.
2. Combine crushed Corn Flakes with melted butter in a small bowl; set aside.
3. Cook the beef, onion and celery in a large skillet over medium-high heat until the beef is no longer pink; drain. Stir in the corn.
4. In a bowl, whisk together condensed soups and milk.
5. In the prepared baking dish, spread half of the beef mixture in an even layer. Add half of the potatoes on top and season with salt and pepper. Pour
half of the soup mixture over top and sprinkle with half of the cheese. Repeat layers once more, ending with the cheese on top.
6. Cover with foil and bake 1 hour. Remove foil, sprinkle the buttered Corn Flakes on top, and return to the oven (uncovered) for about 10-15 more minutes
(or until the topping is golden brown and the potatoes are tender). Garnish with fresh parsley just before serving.
list end
Notes
This is a great make-ahead dinner. You can assemble the entire casserole up to 24 hours in advance and keep it covered in the refrigerator until ready
to bake. Before baking, allow the dish to sit on the counter and come to room temperature for at least 30 minutes.You can freeze the casserole before baking.
Wrapped tightly, the assembled casserole will keep in the freezer for up to 2 months.
Nutrition
Serving: 1/8 of the casserole | Calories: 605kcal | Carbohydrates: 64g | Protein: 34g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 101mg | Sodium: 950mg
| Potassium: 1084mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1175IU | Vitamin C: 17mg | Calcium: 285mg | Iron: 12mg
From the seasoned mom
_._,_._,_
An old-fashioned comfort food dish -- this cheesy and creamy Hamburger Potato Casserole is an easy dinner that the whole family can agree on!
Course Dinner
Cuisine American
Keyword ground beef casserole, hamburger potato casserole
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
0 minutes
Total Time 1 hour 30 minutes
Servings
Adjust recipe servings
Calories 605kcal
Author Blair
Ingredients
list of 12 items
• 1 cup crushed Corn Flakes cereal (about 1 ¾ cups whole cereal before crushing)
• 2 tablespoons melted butter
• 1 ½ lbs. ground beef
• 1 medium onion, diced
• 1 medium stalk celery, diced
• 1 (15 ounce) can corn, drained
• 1 (10.5 ounce) can condensed cream of mushroom soup
• 1 (10.5 ounce) can condensed cream of celery soup
• 1 cup milk
• 2 lbs. (about 4 medium) russet potatoes, peeled and thinly sliced (less than ¼-inch thick)
• 8 ounces (about 2 cups) grated cheddar cheese
• Optional garnish: chopped fresh parsley
list end
Instructions
list of 6 items
1. Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking dish; set aside.
2. Combine crushed Corn Flakes with melted butter in a small bowl; set aside.
3. Cook the beef, onion and celery in a large skillet over medium-high heat until the beef is no longer pink; drain. Stir in the corn.
4. In a bowl, whisk together condensed soups and milk.
5. In the prepared baking dish, spread half of the beef mixture in an even layer. Add half of the potatoes on top and season with salt and pepper. Pour
half of the soup mixture over top and sprinkle with half of the cheese. Repeat layers once more, ending with the cheese on top.
6. Cover with foil and bake 1 hour. Remove foil, sprinkle the buttered Corn Flakes on top, and return to the oven (uncovered) for about 10-15 more minutes
(or until the topping is golden brown and the potatoes are tender). Garnish with fresh parsley just before serving.
list end
Notes
This is a great make-ahead dinner. You can assemble the entire casserole up to 24 hours in advance and keep it covered in the refrigerator until ready
to bake. Before baking, allow the dish to sit on the counter and come to room temperature for at least 30 minutes.You can freeze the casserole before baking.
Wrapped tightly, the assembled casserole will keep in the freezer for up to 2 months.
Nutrition
Serving: 1/8 of the casserole | Calories: 605kcal | Carbohydrates: 64g | Protein: 34g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 101mg | Sodium: 950mg
| Potassium: 1084mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1175IU | Vitamin C: 17mg | Calcium: 285mg | Iron: 12mg
From the seasoned mom
_._,_._,_
