Cheesy Hamburger Potato Casserole Without Soup
This cheesy hamburger potato casserole is made without condensed soup. Ground beef, sliced potatoes, and a homemade milk, broth, and Greek yogurt sauce bake under mozzarella and cheddar.
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Ingredients
- 2 lbs ground beef 93% lean, 7% fat
- 1 1/4 cup onion chopped
- 3 cloves garlic minced
- 3 Russet potatoes sliced into 1/4” rounds, skin on
- 1 cup mozzarella cheese shredded
- 1 cup sharp cheddar cheese shredded
- 2 tsp Worcestershire sauce
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp paprika
- to taste salt and pepper
- 1 cup milk plant-based or whole
- 1/2 cup beef broth
- 3/4 cup Greek yogurt
- 2 1/2 tbsp butter
- 2 1/2 tbsp gluten-free all-purpose flour
- to taste salt and pepper for cream sauce
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- Brown the ground beef in a large skillet over medium heat, breaking up the meat as it cooks, until it reaches 160°F. Drain the fat.
- Add chopped onion and garlic to the skillet. Cook until onions are soft and fragrant. Stir in Worcestershire sauce, garlic powder, onion powder, and paprika. Mix well and set aside.
- In a separate saucepan, melt butter over medium heat. Whisk in gluten-free all-purpose flour to make a roux.
- Gradually whisk in milk and beef broth until smooth and slightly thickened. Remove from heat and stir in Greek yogurt. Season with salt and pepper.
- Layer half of the sliced potatoes at the bottom of the baking dish. Spread half of the ground beef mixture over the potatoes, then pour half of the cream sauce on top.
- Repeat with another layer of potatoes, ground beef, and cream sauce.
- Sprinkle shredded mozzarella and sharp cheddar cheese on top. Cover with aluminum foil and bake for 45-50 minutes, until potatoes are tender.
- Remove foil and bake for another 10-15 minutes, until cheese is melted and bubbly and the center reaches 165°F. Broil for 2-3 minutes for a crispier top.
- Let the casserole rest for a few minutes before serving. Enjoy with a side salad or garlic bread.
Notes
For a lighter version, try using ground turkey or chicken (cook to 165°F). Swap Russet potatoes for sweet potatoes for a sweeter flavor. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F.
Nutrition
Serving: 1servingsCalories: 438kcalCarbohydrates: 27.5gProtein: 25gFat: 21.3gSaturated Fat: 11.3gTrans Fat: 0.3gCholesterol: 95mgSodium: 336mgFiber: 2.5gSugar: 3.8g
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