Hamburger Potato Casserole

A hearty, comforting casserole made with layers of thinly sliced potatoes, savory ground beef and onions, and a creamy mushroom sauce, all topped with melted cheddar cheese. It’s an easy, budget-friendly family dinner that comes together with simple pantry staples.

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Servings: 6
• Difficulty: Easy
• Method: Oven-baked
• Pan: 9×13-inch baking dish

Ingredients

• 1 lb (450 g) ground beef
• 4 medium potatoes, thinly sliced
• 1 small onion, diced
• 1 can (10.5 oz / 298 g) cream of mushroom soup
• 1 cup (240 ml) whole milk
• 2 cups (200 g) shredded cheddar cheese, divided
• 1 tsp garlic powder
• ½ tsp salt, plus more to taste
• ½ tsp black pepper
• 1 tbsp cooking oil, if needed

Optional Additions

• ½ tsp paprika
• ½ tsp onion powder
• 1 tsp Worcestershire sauce
• ½ cup sour cream
• Chopped fresh parsley or green onions, for garnish
• ½ cup cooked bacon, crumbled

Instructions

1. Prepare the oven and baking dish

Preheat the oven to 375°F (190°C).

Lightly grease a 9×13-inch baking dish.

Wash and peel the potatoes if desired. Slice them into thin, even rounds, approximately ⅛ inch (3 mm) thick.

Keeping the slices similar in thickness helps them cook evenly.

2. Brown the ground beef

Heat a large skillet over medium-high heat.

Add the ground beef and diced onion.

Cook for 6–8 minutes, breaking the beef apart as it cooks, until browned and the onion is softened.

Drain any excess grease.

Season with the garlic powder, salt, and black pepper.

For extra flavor, add the optional paprika, onion powder, and Worcestershire sauce.

Stir well and remove from the heat.

3. Make the creamy sauce

In a medium bowl, whisk together the cream of mushroom soup and whole milk until smooth.

If using sour cream, whisk in ½ cup at this stage for an extra-creamy casserole.

4. Begin layering

Arrange approximately half of the sliced potatoes in an even layer across the bottom of the prepared baking dish.

Season lightly with salt and pepper.

Spread half of the seasoned ground beef and onions over the potatoes.

Sprinkle with about ½ cup of shredded cheddar cheese.

5. Add the second layer

Repeat with the remaining sliced potatoes.

Add the remaining ground beef mixture.

Pour the mushroom soup mixture evenly over the entire casserole, making sure it reaches the edges and works its way between the layers.

Finish with the remaining 1½ cups shredded cheddar cheese.

6. Cover and bake

Cover the baking dish tightly with aluminum foil.

Bake for 45 minutes.

The foil traps steam, helping the potatoes become tender without drying out the casserole.

7. Uncover and finish baking

Carefully remove the foil.

Return the casserole to the oven and bake uncovered for another 15–20 minutes, or until:

• The potatoes are fork-tender
• The sauce is bubbling around the edges
• The cheese is melted and golden

For a deeper golden top, switch the oven to broil for 1–2 minutes at the end.

Watch closely so the cheese doesn’t burn.

8. Rest before serving

Remove the casserole from the oven and let it rest for 10 minutes.

This allows the creamy sauce to settle and makes the casserole much easier to scoop.

Garnish with fresh parsley or sliced green onions if desired.

9. Serve

Scoop generous portions onto plates and serve hot.

A simple green salad, steamed green beans, roasted broccoli, or buttered corn makes an excellent side.

Chef’s Tips

• Slice the potatoes thinly and evenly. Thick or uneven slices can take much longer to cook.
• Don’t skip the covered baking time—the trapped steam is important for tender potatoes.
• If your potatoes are particularly large, you may need an additional 10–15 minutes of baking time.
• For the creamiest casserole, use whole milk rather than skim milk.
• Let the casserole rest before serving so the sauce can thicken slightly.
• Freshly shredded cheddar generally melts more smoothly than pre-shredded cheese.

Easy Variations

Cheesy Bacon Hamburger Casserole

Add ½–1 cup cooked crumbled bacon between the beef and potato layers.

Loaded Cheeseburger Style

Add diced pickles, a little mustard, and extra cheddar to the beef mixture for a cheeseburger-inspired casserole.

Vegetable Hamburger Casserole

Add a layer of frozen peas, corn, sliced mushrooms, or green beans between the beef and potatoes.

Spicy Version

Add ½–1 tsp crushed red pepper flakes or diced jalapeños to the ground beef.

Different Cheese

Try:

• Colby Jack
• Monterey Jack
• Pepper Jack
• Mild cheddar
• Sharp cheddar
• Cheddar-Gruyère blend

Make-Ahead

Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking.

If baking directly from the refrigerator, add approximately 10–15 minutes to the covered baking time.

For food safety and best texture, don’t leave the assembled casserole at room temperature for an extended period.

Storage

Refrigerate leftovers in an airtight container for up to 4 days.

Reheating

Reheat individual portions in the microwave until hot.

For larger portions, cover with foil and warm in a 350°F (175°C) oven until heated through.

Add a splash of milk or broth if the sauce has thickened during refrigeration.

Freezing

The casserole can be frozen, although potatoes may become slightly softer after thawing.

Cool completely, portion into freezer-safe containers, and freeze for up to 2 months.

Thaw overnight in the refrigerator before reheating.

The Result

The finished casserole is creamy, cheesy, hearty, and deeply comforting, with tender potatoes layered with savory ground beef and onions and covered in a rich mushroom sauce. It’s the kind of simple, satisfying family dinner that tastes even better the next day.