Love this mini version of this recipe because I can eat more of it throughout the day!

Mini Hamburger Potato Casseroles (Makes 6)

🧂 Ingredients

• ½ lb (225 g) ground beef

• ½ small onion, finely chopped

• 2 medium potatoes, thinly sliced (use a mandoline if you have one)

• ½ can (about 5 oz) cream of mushroom soup

• ¼ cup milk

• ½ cup shredded cheddar cheese

• Salt, pepper, garlic powder (to taste)

• Cooking spray or butter (for greasing)

🧑‍🍳 Instructions

1. Preheat oven: 375°F (190°C).

2. Cook beef:

   • Brown ground beef and onion in a skillet until no pink remains.

   • Drain and season with salt, pepper, and garlic powder.

3. Mix sauce:

   • In a small bowl, whisk together the soup and milk until smooth.

4. Assemble in a muffin tin:

   • Lightly grease a 6-cup muffin pan (or use ramekins).

   • Layer in each cup:

     1. A few potato slices

     2. Spoonful of beef mixture

     3. A drizzle of soup mixture

     4. Repeat once more

   • Top each mini casserole with shredded cheese.

5. Bake:

   • Cover lightly with foil and bake 35–40 minutes, or until potatoes are tender.

   • Remove foil for the last 5 minutes to let the cheese brown and bubble.

6. Cool slightly:

   • Let rest for 5–10 minutes before removing from the pan.

🧊 Storage Tips

• Store leftovers in an airtight container in the fridge up to 4 days.

• Reheat in the oven or air fryer for best texture (microwave works fine too).

• You can also freeze them individually — they make perfect grab-and-go meals!