This Hamburger Potato Casserole is a comforting, hearty dish combining tender sliced potatoes, seasoned ground beef, and a creamy mushroom sauce, all topped with melted cheddar cheese. It’s a one-dish meal that’s easy to prepare and perfect for family dinners or meal prep.
Ingredients
1 lb ground beef
1 small onion, diced
3–4 cups thinly sliced potatoes (Yukon Gold or Russets work well)
1 can cream of mushroom soup (or cream of chicken)
1/2 cup milk
1 tsp garlic powder
1 tsp paprika
Salt & pepper to taste
1 1/2 cups shredded cheddar cheese (divided)
Optional: chopped parsley or green onion for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C) and grease a 9×13 baking dish.
In a skillet over medium heat, brown the ground beef and diced onion until fully cooked. Drain excess fat. Season with garlic powder, paprika, salt, and pepper.
In a bowl, whisk together the cream of mushroom soup and milk until smooth.
Begin layering the casserole: place half the sliced potatoes in the bottom of the baking dish.
Spoon half the cooked beef mixture over the potatoes.
Pour half of the soup mixture evenly on top.
Sprinkle with 1/2 cup of shredded cheddar cheese.
Repeat the layers with the remaining potatoes, beef, and soup mixture. Top with the remaining cheese.
Cover the dish with foil and bake for 60 minutes.
Remove the foil and bake for an additional 15–20 minutes until the potatoes are tender and the cheese is golden and bubbly.
Let the casserole rest for 5–10 minutes before serving. Garnish with parsley or green onions if desired.
Servings and timing
This casserole serves about 6 people.
Preparation time: 15 minutes
Cooking time: 1 hour 15–20 minutes
Total time: approximately 1 hour 30–35 minutes
Variations
I often switch up the soup base and use cream of chicken instead of mushroom for a slightly different flavor. Adding diced bell peppers or mushrooms into the beef mixture gives it extra texture and taste. For a spicy kick, I like mixing in some chili powder or hot sauce. You can also try swapping cheddar for Monterey Jack or mozzarella cheese depending on what I have on hand.
Storage/Reheating
I store leftovers covered in the refrigerator for up to 3 days. When reheating, I cover the casserole with foil and warm it in a 350°F oven until heated through, about 20-25 minutes. For quick reheating, I also use the microwave, but baking helps keep the potatoes tender and the cheese melty.
FAQs
Can I make this casserole ahead of time?
Yes, I like assembling the casserole the night before and storing it covered in the fridge. When I’m ready, I bake it as directed, adding about 10 extra minutes to the baking time.
What type of potatoes work best?
I find Yukon Gold or Russet potatoes work great because they hold their shape well and cook evenly when sliced thin.
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken works well if you want a leaner option. Just cook it the same way as the beef.
Is there a dairy-free alternative for the soup and cheese?
You can substitute dairy-free cream soups available in stores and use vegan cheese to make this recipe dairy-free.
How do I know when the casserole is fully cooked?
The casserole is done when the potatoes are fork-tender, and the cheese on top is bubbly and golden brown.
Conclusion
This Hamburger Potato Casserole is one of my favorite easy dinners that always feels like a warm hug. It’s filling, flavorful, and perfect for those busy nights when I want comfort food without fuss. Once I’ve made it a few times, I love experimenting with different toppings and seasonings to keep it exciting. Give it a try—I’m confident it’ll become a staple in your meal rotation too.
Recipe:
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Hamburger Potato Casserole
- Total Time: 1 hour 30–35 minutes
- Yield: 6 servings
- Diet: Low Salt
Description
This Hamburger Potato Casserole is a comforting, hearty dish combining tender sliced potatoes, seasoned ground beef, and a creamy mushroom sauce, all topped with melted cheddar cheese. It’s a one-dish meal that’s easy to prepare and perfect for family dinners or meal prep.
Ingredients
1 lb ground beef
1 small onion, diced
3–4 cups thinly sliced potatoes (Yukon Gold or Russets)
1 can cream of mushroom soup (or cream of chicken)
1/2 cup milk
1 tsp garlic powder
1 tsp paprika
Salt & pepper to taste
1 1/2 cups shredded cheddar cheese (divided)
Optional: chopped parsley or green onion for garnish
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 baking dish.
- In a skillet over medium heat, brown the ground beef and diced onion until fully cooked. Drain excess fat. Season with garlic powder, paprika, salt, and pepper.
- In a bowl, whisk together the cream of mushroom soup and milk until smooth.
- Begin layering the casserole: place half the sliced potatoes in the bottom of the baking dish.
- Spoon half the cooked beef mixture over the potatoes.
- Pour half of the soup mixture evenly on top.
- Sprinkle with 1/2 cup of shredded cheddar cheese.
- Repeat the layers with the remaining potatoes, beef, and soup mixture. Top with the remaining cheese.
- Cover the dish with foil and bake for 60 minutes.
- Remove the foil and bake for an additional 15–20 minutes until the potatoes are tender and the cheese is golden and bubbly.
- Let the casserole rest for 5–10 minutes before serving. Garnish with parsley or green onions if desired.
Notes
You can substitute cream of chicken soup for cream of mushroom for a different flavor.
Add diced bell peppers or mushrooms to the beef mixture for extra texture and taste.
For a spicy version, mix in chili powder or hot sauce.
Swap cheddar cheese for Monterey Jack or mozzarella if preferred.
Store leftovers covered in the refrigerator for up to 3 days.
Reheat covered in a 350°F oven for 20-25 minutes or microwave for a quicker option.
Assemble the casserole a day ahead to save time; add 10 extra minutes to baking time when cooking.
Use Yukon Gold or Russet potatoes for best texture.
Ground turkey or chicken can be used instead of beef for a leaner dish.
Use dairy-free cream soups and vegan cheese for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15–20 minutes
- Category: Casserole, Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: Approx. 400 kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
