Hamburger Potato Casserole – Easy, Cheesy & Delicious Comfort Food
This Hamburger Potato Casserole is the perfect family-friendly meal! Made with layers of seasoned ground beef, tender potatoes, and gooey melted cheese, it’s a warm and comforting dish that’s easy to prepare. Perfect for busy weeknights or potlucks, this casserole is both delicious and budget-friendly.
Equipment
- Large skillet (for browning ground beef)
- Cutting board & knife (for slicing potatoes)
- Mandoline slicer (optional, for evenly sliced potatoes)
- Mixing bowls (for combining ingredients)
- 9x13-inch baking dish
- Aluminum foil (for covering during baking)
- Measuring cups & spoons
- Wooden spoon or spatula
Ingredients
- For the Casserole:
- 1 lb 450g ground beef (80/20 or 85/15 recommended)
- 4 medium russet potatoes peeled and thinly sliced (about ⅛-inch thick)
- 1 small onion finely chopped
- 2 cups shredded cheddar cheese or cheese blend
- 1 can 10.5 oz cream of mushroom soup (or cream of chicken)
- ½ cup milk or heavy cream for extra richness
- ½ teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- 1 tablespoon butter for greasing the baking dish
- Optional Add-ins & Toppings:
- ½ cup sour cream for extra creaminess
- ½ teaspoon dried parsley for garnish
- ½ cup crumbled cooked bacon for a smoky touch
- ½ teaspoon Worcestershire sauce for more flavor
Instructions
- Step 1: Preheat & Prepare
- Preheat the oven to 350°F (175°C).
- Grease a 9x13-inch baking dish with butter to prevent sticking.
- Step 2: Cook the Ground Beef
- Heat a large skillet over medium-high heat.
- Add chopped onions and sauté for 2 minutes until soft.
- Add ground beef and cook until browned, breaking it apart with a spatula.
- Drain any excess grease and season with garlic powder, onion powder, paprika, salt, and pepper.
- Set aside.
- Step 3: Prepare the Sauce
- In a mixing bowl, whisk together cream of mushroom soup and milk until smooth.
- Step 4: Assemble the Casserole
- Layer half of the sliced potatoes evenly at the bottom of the baking dish.
- Spread half of the cooked beef over the potatoes.
- Pour half of the soup mixture on top.
- Sprinkle 1 cup of shredded cheese over the layers.
- Repeat with the remaining potatoes, beef, and soup mixture.
- Cover with aluminum foil.
- Step 5: Bake the Casserole
- Bake covered for 45 minutes to allow the potatoes to soften.
- Remove the foil, sprinkle the remaining 1 cup of cheese on top, and bake uncovered for 15 minutes until golden brown and bubbly.
- Step 6: Let It Rest & Serve
- Remove from the oven and let the casserole rest for 5-10 minutes before serving.
- Garnish with dried parsley and enjoy!
Notes
✔️ Thinly slice the potatoes (about ⅛-inch thick) for even cooking. A mandoline slicer makes this easier.
✔️ Drain the beef well after browning to prevent excess grease in the casserole.
✔️ If using leaner beef (90/10), add a tablespoon of butter or olive oil for extra flavor.
✔️ Want a crispy top? Broil for 2-3 minutes at the end for a golden brown cheese crust.
✔️ Make it ahead! Assemble the casserole a day in advance, refrigerate, and bake when ready.
✔️ Drain the beef well after browning to prevent excess grease in the casserole.
✔️ If using leaner beef (90/10), add a tablespoon of butter or olive oil for extra flavor.
✔️ Want a crispy top? Broil for 2-3 minutes at the end for a golden brown cheese crust.
✔️ Make it ahead! Assemble the casserole a day in advance, refrigerate, and bake when ready.