Hamburger casserole is that dish people order in American diners without ever thinking of making it at home. Too complicated, too heavy, too many dishes — or so we think. In reality, it’s probably the simplest meal you’ll make this week.
Ingredients :
- Ground beef — Go for ground beef with 15-20% fat content. Lean beef dries out during cooking and you lose all the juices that flavor the potatoes. Beef with a little fat is what gives this naturally savory sauce its depth without having to add a thousand spices.
- Potatoes — Waxy potatoes — Charlotte, Monalisa, or any variety labeled ‘steaming’. Absolutely avoid: Bintje or floury types, as they fall apart and the casserole loses its structure. Slice to about 3mm, with a mandoline if you have one, or a knife otherwise — consistency is key.
- Condensed soup — Cream of mushroom, cream of chicken, whatever you can find. It’s the base of the sauce and brings a creaminess that would be tedious to recreate otherwise. Don’t dilute it too much — half a cup of milk is enough to keep it nice and coating.
- Cheddar — Mature for character, mild if you’re making it for kids. Crucial tip: grate it yourself. Pre-shredded bagged cheese contains anti-caking starch that prevents it from melting properly — you’ll end up with a grainy layer instead of a real golden crust.
