Farmhouse Hamburger and Potato Bake – Page 2

Preheat the Oven: Preheat your oven to 375°F (190°C).
Cook the Ground Beef: In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent. Add the ground beef, breaking it apart with a spatula. Cook until browned and cooked through, about 6-8 minutes. Drain any excess fat.
Mix the Sauce: In a medium bowl, combine the cream of mushroom soup, milk, Worcestershire sauce, salt, black pepper, and paprika (if using). Stir until smooth.
Layer the Dish: In a greased 9×13-inch baking dish, spread half of the sliced potatoes evenly across the bottom. Layer half of the cooked ground beef mixture on top of the potatoes. Pour half of the soup mixture over this layer, then sprinkle with half of the shredded cheese. Repeat the layers with the remaining potatoes, ground beef, soup mixture, and top with the remaining cheese.
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 bubbly and golden.
Serve: Allow the casserole to cool for a few minutes before serving. Garnish with fresh parsley and enjoy!

Potato Choices: Thinly sliced potatoes ensure they cook through evenly. You can also use pre-sliced potatoes for convenience.
Vegetable Additions: Feel free to add other vegetables, such as bell peppers, mushrooms, or even frozen mixed veggies, for added nutrition and flavor.
Cheese Variations: While cheddar cheese is classic, you can experiment with different cheeses like Monterey Jack, mozzarella, or a cheese blend for added flavor.
Make Ahead: This dish can be assembled ahead of time and stored in the refrigerator before baking. Just add a few extra minutes to the cooking time if baking from cold.