A simple and comforting dish, this Hamburger Potato Casserole will bring everyone running to the table!
Thinly sliced potatoes, ground beef, and onions are layered and cooked in an easy, creamy cheese sauce to make this ground beef casserole the best ever.
Is there really anything more delicious than cheesy potatoes? Everyone loves funeral potatoes, my cheesy vegetable potato bake, or scalloped potatoes as a side dish, but adding meat to the mix means that this potato casserole is a full and filling meal! Real comfort food!
A hearty, uncomplicated main dish like Hamburger Potato Casserole can be assembled in minutes, then baked to cheesy, gooey perfection.
If you’re looking for more filling, comforting casserole inspiration, check out my recipe for Chicken Cordon Bleu Casserole with noodles, or my cheesy Tex-Mex Beef Enchilada Casserole!
Chicken Stuffing Casserole is another delicious family favorite.
Why You’ll Love This Recipe
- It’s an inexpensive, filling meal – Ground beef is one of the least expensive proteins at the grocery store, and potatoes are always a cheap and filling food. If you’re looking to make dinner on a budget, you should definitely try this casserole recipe!
- Simple, Easy Flavors – There are no fancy spices or seasonings in this recipe, which means that the whole family will love it.
- Common Ingredients – Everything you need for this recipe can be found at any grocery store, and a can of cream of mushroom soup is an easy shortcut to a savory, creamy sauce.
Key Ingredients for Hamburger Casserole
Here’s what you need to make this beef and potato casserole:
- Ground Beef: You can use whatever cut of ground beef you typically buy. I choose to use ground chuck (or 80/20 ground beef) for this recipe, but a leaner type would also be fine. You can also use ground chicken or turkey here.
- Potatoes: Regular white potatoes work wonderfully in this recipe. Peel them and slice them thinly with a sharp knife or a mandoline.
- Cream of Mushroom Soup: I love the flavor of cream of mushroom with potatoes and beef, but you could use other varieties of cream soup like cream of chicken soup, or cream of celery if you like.
- Sour Cream and Cheddar Cheese: Combined with the condensed soup, these ingredients make the sauce for the casserole extra creamy and cheesy! I use cheddar cheese, but colby jack and mozzarella cheese mixed together would also be delicious.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Hamburger Potato Casserole
- Cook the Beef with Onions and Garlic: First, preheat your oven to 375°F/190°C so that it’s ready to go. Then heat olive oil in a large skillet over medium-high heat, and add the ground beef, onion, and garlic. Cook until the beef is no longer pink, breaking it into small pieces as you go.
- Season the Meat: Drain off any excess fat, then season the meat mixture with salt, pepper, and smoked paprika (you can also add garlic powder, onion powder, and thyme to taste) . Remove from the heat and set aside.
- Mix the Sauce: In a bowl, stir together the cream of mushroom soup, milk, and sour cream until well combined.
- Start Layering the Casserole: To a lightly greased 9×13 inch baking dish, place a third of the sliced potatoes in an even layer. Then spread half of the ground beef mixture over the potatoes.
- Keep Layering: Repeat with another layer of potatoes, the rest of the beef, and a half cup of cheddar cheese. Then add the final third of the sliced potatoes. Pour the cream soup mixture all over the casserole, then cover the top with the remaining cheddar.
- Bake: Cover the casserole dish with foil and bake in the preheated oven for about 1 hour, or until the potatoes are tender. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and slightly golden.
Tip!
If you’re worried that the cheese on top of the casserole will stick to the foil, spray the foil lightly with cooking spray before covering the dish!
Recipe Tips
- Cut the Potatoes Thinly. This will ensure that they cook quickly and evenly. You can use a knife, but I find it’s easier to carefully slice the potatoes with a mandolin to get them all the same thickness.
- If you prefer, the potatoes can also be cut into small cubes for this recipe.
- For more flavor, add a pinch of chili powder or your favorite seasonings to the soup mixture. A dash of hot sauce is also tasty!
- Let the potato casserole rest for a few minutes before serving. This will give it time to cool down and solidify a bit. If you enjoy this meal shortly after baking it, you’ll want to serve it with a big spoon. When it’s at room temperature you’ll be able to slice it like lasagna.
Storing Tips
Keep leftover hamburger potato casserole in an airtight container in the refrigerator for up to 4 days.
You can also freeze this casserole after cooking it for up to 2 months for longer storage.
If you wish to freeze it uncooked, cook the ground beef, layer the ingredients in a dish, top with cheese, cover, and place in the freezer for up to 2 months. Bake from frozen adding around an extra 10 minutes to the baking time.
Allow the potato casserole to thaw in the fridge overnight before reheating.
What To Serve With Hamburger Potato Casserole
I like to enjoy this hearty meal with a veggie side dish of green beans, or roasted broccoli, or a side salad. I’ve also been known to skip the veggies with this meal in favor of having room in my belly for more potatoes!
Try my easy Homemade Caesar Salad or Healthy Red Cabbage Slaw.
For dessert, try another comforting recipe and make my chocolate jello pudding pie.
Recipe FAQs
Yes! Assemble the dish the night before, cover it with foil, and keep it in the fridge. When you’re ready to make dinner, bring it to room temperature then toss it in the oven, following the recipe directions.
This recipe is super flexible, so feel free to add cooked veggies, fresh herbs, spices, or other cooked meats like bacon, shredded chicken, or ground turkey.
Potatoes that will hold their shape are best. White potatoes, Yukon gold potatoes, or Russet potatoes all work well in this recipe.
Yes, follow the recipe as written then layer it in the crockpot and cook on high for 2-3 hours.
Yes! You can easily make a delicious homemade creamy sauce and add it to the cooked ground beef. All you need is butter, flour, chicken or beef broth, milk, and a few seasonings. Follow the sauce recipe from my Chicken Stuffing Casserole Recipe.
More Comforting Casserole Recipes
All Casseroles
This is the best cheesy hamburger potato casserole recipe! I promise that everyone is going to love this comforting and delicious dish and it’s so simple to make. Don’t forget to save the recipe by pinning it for later!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Hamburger Potato Casserole
Ingredients
- 1 tablespoon olive oil
- 1 pound (450 grams) ground beef I used 80%
- 1 medium yellow onion diced
- 2 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon smoked paprika
- 2 pounds potatoes sliced thinly to ⅛” inch using a mandolin
- 1 10.5-oz can cream of mushroom soup
- 2 cups sharp cheddar cheese shredded, divided
- ½ cup milk
- ½ cup sour cream optional for extra creaminess
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F/190°C and lightly grease a 9×13” casserole dish.
- In a large skillet, heat the olive oil over medium heat. Add the ground beef to the skillet, along with the onion and garlic. Cook until the beef is no longer pink, breaking it up into small pieces as it cooks. Once done, drain off any excess fat.
- Season with salt, pepper, and smoked paprika, and cook for one more minute. Remove from heat, and set aside.
- In a bowl, mix the cream of mushroom soup, milk, and sour cream until well combined.
- Place a third of the thinly sliced potatoes at the bottom of the casserole dish, and spread half of the cooked ground beef over the potatoes. Sprinkle with ½ cup of cheddar cheese. Repeat another layer of potatoes, beef, and ½ cup of cheese.
- Then do a final layer of potatoes, and pour the cream of mushroom mixture all over the casserole. Sprinkle with the remaining cheese.
- Cover the casserole dish with aluminum foil and bake in the preheated oven for about 1 hour, or until the potatoes are tender.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is melted and slightly golden.
- Let the casserole rest for a few minutes before serving. Garnish with fresh parsley.
Notes:
- Cut the potatoes thinly. This will ensure that they cook quickly and evenly. You can use a knife, but I find it’s easier to carefully slice the potatoes with a mandolin to get them all the same thickness.
- If you prefer, the potatoes can also be cut into small cubes for this recipe.
- For more flavor, add a pinch of chili powder or your favorite seasonings to the soup mixture. A dash of hot sauce is also tasty!
- Instead of cream of mushroom, make this recipe with cream of cheddar, chicken, or cream of onion soup.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- The fully baked casserole can also be frozen for up to 2 months. Thaw in the fridge overnight before reheating.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Ginny says
I made this casserole for my family and it was a hit! i love that its easy to make and it doesnt break the budget,
Little Sunny Kitchen says
Ginny, thank you so much for your kind comments! I’m so happy to hear that your family loved the casserole.
Abby says
My whole family loved this casserole, even my little kids! Was easy to make and tasted great leftover.
Little Sunny Kitchen says
That’s so great to hear, Abby! Thank you for the kind review!
Sharina says
Brought this hamburger potato casserole to a family dinner gathering and everyone liked it, even the picky! It was packed with flavors and so hearty!
Little Sunny Kitchen says
Thank you, Sharina, for the great review! I’m so happy everyone loved this casserole!