This Hamburger Potato Casserole layers thinly sliced potatoes with seasoned ground beef in a creamy mushroom sauce, finished with melted cheddar on top. It’s a comforting, family-friendly meal that’s easy to prepare and perfect for busy weeknights or casual gatherings.
Why You’ll Love It
- If you appreciate easy, one-dish dinners, this casserole delivers—simple assembly, the oven does the work, and cleanup is minimal.
- Hearty and satisfying, it feeds a crowd and works well for families with kids who enjoy classic comfort flavors.
- Budget-friendly and practical: use the potatoes you have on hand to turn pantry staples into a filling meal.
Ingredients
Hamburger Potato Casserole
A creamy, cheesy hamburger casserole that is kid-friendly and great for feeding a crowd.
Ingredients
- 2 pounds potatoes (yellow or red), thinly sliced
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 2 pounds lean ground beef (90% lean recommended)
- Salt and pepper to taste
- 2 cans (10.5 oz each) condensed cream of mushroom soup (homemade or store-bought)
- 1 1/2 cups half-and-half (or milk for a lighter version)
- 1 1/2 cups shredded cheddar cheese, divided
Yields
About 8 servings.
Prep & Cook Time
Prep: 20 minutes • Cook: about 1 hour
Instructions
- Preheat the oven to 350°F (175°C) and spray a 13×9-inch casserole dish with cooking spray.
- Wash and, if desired, peel the potatoes. Slice them thinly (about 1/4 inch) so they cook evenly.
- In a large skillet over medium-high heat, warm the olive oil. Sauté the diced onion for 2–3 minutes until softened, then add the minced garlic and cook another 30 seconds.
- Add the ground beef and brown, breaking it into small pieces until no longer pink. Season with salt and pepper and drain excess fat if desired.
- Stir the cream of mushroom soup and half-and-half into the browned beef until well combined and heated through.
- Assemble the casserole: layer one-third of the sliced potatoes across the bottom of the prepared dish, top with one-third of the beef mixture, and sprinkle with 1/2 cup of shredded cheddar. Repeat with another third of the potatoes, another third of the beef, and another 1/2 cup cheese.
- Finish with the remaining potatoes and the rest of the beef mixture. Cover tightly with aluminum foil and bake in the center of the oven for 75–90 minutes, or until the potatoes are tender when pierced with a fork.
- Remove the foil, sprinkle the remaining cheese over the top, and return to the oven or broiler until the cheese melts and begins to brown. Watch closely if using the broiler to prevent burning.
- Let the casserole rest 5–10 minutes before serving to allow it to set slightly for easier slicing.
Notes
- A mandoline makes quick, even potato slices; use caution and a guard when slicing.
- Use milk instead of half-and-half to reduce richness and calories.
- Condensed soups can be swapped: cream of chicken, celery, or potato all work well.
- Yellow and red potatoes tend to be creamier; if using russets, peel them first to avoid tough skins.
- Add vegetables such as peas, corn, green beans, or diced carrots to boost nutrition and color.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
Nutrition (approximate per serving)
Calories: 475 kcal • Carbohydrates: 28 g • Protein: 37 g • Fat: 24 g • Sodium: 792 mg
Instructions (Summary)
- Brown onion, garlic, and ground beef. Season and drain excess fat.
- Stir in the cream soup and half-and-half to make a creamy sauce.
- Layer potatoes, meat, and cheese in the casserole dish and bake until potatoes are tender.
- Add remaining cheese and broil briefly if you want a browned, bubbly topping.
Amira’s Tips
- Grease the dish well so the potatoes won’t stick.
- Drain excess fat from the beef for a less greasy casserole.
- Slice potatoes thin and evenly for consistent cooking; a sharp knife or mandoline helps.
- Seal the dish tightly with foil to trap moisture while baking.
- Shred your own cheese for better melting and texture compared with pre-shredded blends.
Storage
- Store in an airtight container in the refrigerator for 3–4 days. Reheat in the oven at 350°F for 12–15 minutes or in the microwave at 50% power for 1–2 minutes per serving.
Make Ahead
- Assemble the casserole, cover tightly with foil, and refrigerate up to 24 hours before baking. Allow it to sit at room temperature for 15–20 minutes while the oven preheats before baking.
Serve With
This casserole pairs nicely with a crisp green salad or a side of roasted vegetables for a balanced meal.
Variations
- Swap ground beef for ground turkey or chicken for a lighter version.
- Add spices such as smoked paprika, garlic powder, or onion powder to boost flavor.
- Top with crushed potato chips or breadcrumbs for extra crunch before the final bake.
- Omit or substitute cheese with a dairy-free alternative for lactose-free diets.
FAQs
What’s the best way to reheat this casserole?
Reheat individual portions in the microwave at 50% power for 1–2 minutes. For larger portions, reheat in a 350°F oven for 12–15 minutes or until heated through.
What type of potatoes are best to use?
Red or yellow potatoes work well because they are less starchy and become creamy when baked. If you use russets, peeling is recommended.
Can I freeze this casserole?
Yes. Assemble it, cover tightly with a double layer of foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.