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### **Instructions:**
#### **Step 1: Preheat the Oven**
Start by preheating your oven to **375°F (190°C)**. Grease a 9×13-inch baking dish with non-stick cooking spray or butter to prevent the casserole from sticking.
#### **Step 2: Cook the Ground Beef**
In a large skillet, heat a tablespoon of butter over medium heat. Add the **ground beef** and cook, breaking it up with a spoon, until it is fully browned and no longer pink. This should take about 5-7 minutes.
Add the **diced onion** and **minced garlic** to the beef, and cook for another 2-3 minutes until the onion becomes soft and translucent. Season the beef mixture with **garlic powder**, **onion powder**, **salt**, and **pepper**. Stir to combine and set aside.
#### **Step 3: Prepare the Creamy Sauce**
In a separate bowl, combine the **cream of mushroom soup**, **sour cream**, and **milk**. Whisk together until smooth. If the mixture is too thick, you can add a little more milk to thin it out to your desired consistency.
#### **Step 4: Assemble the Casserole**
Now it’s time to assemble the casserole. Begin by layering the sliced **potatoes** on the bottom of the prepared baking dish. You can slightly overlap the potato slices to create a solid layer.
Spread half of the cooked ground beef mixture evenly over the potatoes. Then, pour half of the creamy sauce over the beef. Repeat the layers: another layer of **potatoes**, followed by the remaining **beef mixture**, and finally, pour the rest of the creamy sauce on top.
#### **Step 5: Add the Cheese**
Sprinkle the **shredded cheese** evenly over the top of the casserole. You can use a combination of cheddar, mozzarella, and Monterey Jack for a more complex cheesy flavor.
#### **Step 6: Bake the Casserole**
Cover the casserole with aluminum foil and bake it in the preheated oven for **45-50 minutes**. After 45 minutes, remove the foil and continue baking for an additional **10-15 minutes**, or until the top is golden brown and the potatoes are tender when pierced with a fork.
#### **Step 7: Let the Casserole Rest**
Once the casserole is done, remove it from the oven and let it rest for about 10 minutes before serving. This allows the casserole to set and makes it easier to slice and serve.
#### **Step 8: Serve and Enjoy**
Once your casserole has cooled slightly, slice it into squares and serve. You can garnish it with a sprinkle of **paprika** for an extra burst of color and flavor. This dish pairs wonderfully with a simple side salad or steamed vegetables.
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## **Variations and Customizations**
While the classic Cheesy Hamburger Potato Casserole is already a winner, there are many ways to customize it to suit your tastes or dietary needs. Here are a few ideas for making this casserole your own:
### **Vegetarian Version**
For a vegetarian take on this casserole, swap out the ground beef for a plant-based protein like **lentils**, **black beans**, or **vegetarian crumbles**. You can also add extra vegetables like **mushrooms**, **bell peppers**, or **spinach** for added texture and flavor.
### **Add Extra Vegetables**
Incorporating more vegetables into your casserole not only boosts its nutritional value but also adds vibrant colors and textures. Try adding **broccoli**, **corn**, **carrots**, or **zucchini** to the layers of your casserole for more variety and nutrients.
### **Lower-Fat Version**
To make this casserole lower in fat, you can use **lean ground turkey** or **chicken** instead of beef. Substitute the **sour cream** with **Greek yogurt** or use **low-fat cheese** to reduce the overall fat content. You can also opt for **fat-free cream of mushroom soup** to make the dish even lighter.
### **Spicy Version**
If you like a little heat, add some **chopped jalapeños** or a sprinkle of **chili powder** to the ground beef mixture. You can also use a spicy cheese like **pepper jack** for an added kick.
### **Make it Dairy-Free**
For a dairy-free version, use a non-dairy sour cream substitute and plant-based cheese. Additionally, you can substitute the milk with almond milk or coconut milk, depending on your preference.
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