How to make Hamburger Casserole

cream of mushroom soup

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese lowers calories without sacrificing flavor.

Heat butter in a pan.

Add chopped onions (about 1/2 onion) to the pan and sauté for 1-2 minutes until fragrant.

Add mixed mushrooms (about half a pack) to the onions and sauté for another 2 minutes.

Add salt and pepper to taste.

Add 1 lb of 80/20 ground beef to the pan and cook for about 5 minutes on medium-high heat, allowing some juice to cook down.

Drain excess oil from the beef mixture.

Season the beef mixture with onion powder, salt, and pepper to taste.

Add cream of mushroom soup to the beef mixture and reduce heat to low (setting to 2).

Add carnation milk to the mixture and let it simmer on low for about 10 minutes, stirring occasionally to prevent sticking.

Boil 5-6 potatoes for 10-12 minutes until tender, then peel them.

Slice the boiled potatoes into thick, uniform pieces.

Taste the beef mixture to adjust seasoning as needed.

Add dried parsley to the beef mixture.

Butter a baking pan lightly.

Layer sliced potatoes at the bottom of the pan.

Add the beef mixture over the potatoes, creating two layers.

Sprinkle Kobe Jack cheese on top of the beef mixture.

Cover the pan with foil and bake in a preheated oven at 375°F for about 30-40 minutes.

Remove the foil for the last 10 minutes and switch the oven to broil to brown the top for a couple of minutes, watching closely to avoid burning.

Remove from the oven and let cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens