Casseroles are a staple for busy households, offering comfort, convenience, and plenty of leftovers. If you’re looking for a unique twist on the classic hamburger casserole, why not try smoking it? This recipe combines the smoky richness of Gouda cheese, the creaminess of mushroom soup, and the hearty goodness of ground beef and potatoes. It’s a dish that’s perfect for family dinners, potlucks, or any occasion where comfort food is key.

Why Smoked Hamburger Casserole?

Smoky Flavor: Smoking adds depth to the dish, enhancing its savory and creamy profile.
Versatility: Customize with your favorite cheeses, vegetables, and seasonings.
One-Pan Wonder: Fewer dishes and more time to relax after cooking!

Smoked Hamburger Casserole Recipe

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Ingredients

For the Filling

1 lb. ground beef lean, grass-fed preferred
2 tablespoons unsalted butter divided
1 onion diced
2 cloves garlic minced
3 tablespoons all-purpose flour
2 cups whole milk
3 cups shredded smoked Gouda cheese or substitute with cheddar or Gruyere
1/2 cup Greek yogurt
4 large Idaho potatoes peeled and thinly sliced (use a mandoline for even cuts)
1 teaspoon dried oregano
Salt and pepper to taste

For the Topping

1/4 cup seasoned panko breadcrumbs
2 tablespoons grated Parmesan cheese
2 tablespoons olive oil

Instructions

Prepare the Filling

Preheat your smoker to 250°F (or preheat the oven if skipping the smoking step).
Brown the ground beef in a large cast iron pan. Season with salt and pepper, then remove and set aside.
Add 1 tablespoon of butter to the same pan, sauté the diced onion until translucent, then stir in the minced garlic for 30 seconds.
Push the onion-garlic mixture aside, melt the remaining butter, and whisk in the flour. Slowly add milk, whisking until smooth and lump-free.

Build the Flavor

Stir in the shredded Gouda cheese, Greek yogurt, and oregano. Mix until the cheese is fully melted and smooth. Return the cooked ground beef to the mixture.

Layer the Casserole

Butter a 9×13 baking dish or cast iron pan. Layer a third of the sliced potatoes at the bottom and season with salt. Add half of the beef mixture on top. Repeat with another layer of potatoes, the remaining beef, and end with a final potato layer.

Prepare the Topping

Combine breadcrumbs, Parmesan, and olive oil. Sprinkle evenly over the top layer of potatoes.

Smoking and Baking

If using a smoker: Place the casserole in the smoker and cook for 1–1.5 hours until the potatoes are tender and the topping is golden brown.
If using an oven: Preheat to 350°F. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil, increase the temperature to 400°F, and bake for an additional 30 minutes until golden.

Serving Suggestions

Pair this smoked hamburger casserole with a fresh green salad or roasted vegetables. The smoky flavors complement earthy greens like kale or spinach, while a crisp glass of iced tea or red wine enhances the dining experience.

Tips and Variations

Cheese Substitutes: Use cheddar, Gruyere, or Monterey Jack if smoked Gouda isn’t available.
Vegetable Additions: Try adding red peppers, mushrooms, or celery for extra texture and flavor.
Make It Keto: Substitute potatoes with cauliflower florets and skip the breadcrumbs.

Why You’ll Love This Recipe

This smoked hamburger casserole is not just a meal—it’s an experience. From the creamy layers to the smoky aroma that fills your kitchen, it’s a dish that satisfies the soul. Plus, it’s easy to adapt for any dietary preference or occasion.

So fire up your smoker (or oven) and give this recipe a try. You won’t be disappointed!