Hamburger Potato Casserole Recipe

Looking for a meal the whole family can agree on? This hamburger potato casserole is just the thing!

Tender potatoes and savory ground beef get smothered in a creamy mushroom sauce topped with melty cheese. 

Sounds pretty delicious, don’t you think?

It’s a hearty, satisfying meal that’s perfect for family dinners. And, it’s a breeze to whip up!

Why You’ll Love This Hamburger Potato Casserole

Comfort Food: This hearty casserole combines two comfort food favorites – hamburger meat and potatoes – into one cozy, satisfying dish.

Easy Prep: This recipe requires minimal prep, making it easy and convenient. So it’s ideal for feeding the family on hectic weeknights.  

Wallet-Friendly: Made with affordable ingredients, this recipe stretches your grocery budget while still delivering a delicious meal.

Make-Ahead Magic: Prepare this casserole in advance and refrigerate until ready to bake. Perfect for busy weeknights or stress-free entertaining.

Ingredients

• Lean Ground Beef: Use lean ground beef to cut down on the grease.

• Onion & Garlic: To enhance the savoriness of the beef. 

• Russet Potatoes: Thinly sliced so they turn out wonderfully tender. No pre-boiling needed! 

• Cream of Mushroom Soup: The creamy, dreamy sauce that binds this casserole together. 

• Milk: To thin out the condensed soup and achieve the perfect consistency.

• Dried Thyme, Garlic Powder, Black Pepper: The ideal seasonings for enhancing all the flavors.

• Shredded Cheddar Cheese: The crowning glory of this casserole! Half goes into the casserole and the rest melts on top.

How to Make Hamburger Potato Casserole

Got hungry mouths to feed and zero energy? Meet your new go-to!

This casserole is guaranteed to leave everyone asking for seconds. Even those picky eaters who turn their noses to everything.

Plus, it’s easy to make. Simply brown the beef, assemble, and bake!

1. PREP. Preheat the oven to 350°F. Grease a 9×13-inch baking dish.

2. COOK. Cook the onions, garlic, ground beef, and spices in a large skillet.

3. LAYER. Arrange a layer of sliced potatoes in the dish. Top with half of the beef mix and 1/2 cup of cheese. Add another layer of spuds, meat, and cheese. Finish with the potatoes.

4. WHISK. Whisk the cream of mushroom soup and milk until smooth. Pour the mixture over the ground beef mixture. 

5. BAKE. Cover and bake for 1 hour. Remove the foil, add the rest of the cheese, and bake uncovered for 15-20 minutes.

6. SERVE. Cool the dish for 10-15 minutes then serve and enjoy!

Tips For the Best Hamburger Potato Casserole

Before you pop this hearty casserole in the oven, check out these tips:

• Slice evenly. Slice the potatoes thinly and uniformly (about 1/8 inch thick) so they cook evenly. A mandoline slicer will help with this.

• Flavor booster. Add other herbs like parsley, rosemary, or oregano. You could also use beef broth instead of milk to amp up that rich flavor.

• Prevent dryness. To keep the casserole moist, make sure the potatoes are fully coated and submerged in the cream sauce before baking.

• Broil. For a golden brown and crispy cheese topping, broil the casserole for the last 2-3 minutes of baking. Watch closely to prevent burning.

• Customize. Mix up the recipe by sneaking in veggies like broccoli, corn, peas, or bell pepper. You can also swap the cheddar for your favorite melty cheese.

How to Store

As a cozy family dinner or a comforting potluck dish, this casserole has got you covered!

It’s a crowd-pleaser that will instantly get devoured. But if you do have a leftover slice or two, here’s how to store it:

To Store: Cover the cooled casserole tightly with plastic wrap or transfer it to an airtight container. Refrigerate for up to 3-4 days.

To Freeze: Wrap the cooled leftovers tightly in plastic wrap and aluminum foil or place in a freezer-safe container. Freeze for up to 2-3 months. Thaw overnight in the fridge before reheating.

To Reheat: Cover the dish and bake at 350°F for 20-30 minutes until warmed through. Alternatively, microwave individual portions on medium power for 2-3 minutes.

Note: I don’t recommend freezing the dish before baking as the potatoes won’t hold up well. But you can swap them for frozen hash browns!

More Hearty Casseroles You’re Family Will Love

Loaded Baked Potato Casserole
Swiss Chicken Casserole
Million-Dollar Ravioli Casserole
Chile Relleno Casserole

Hamburger Potato Casserole

Course: Main CourseCuisine: American

Servings

6-8

servings

Prep time

20

minutes

Cooking time

1

hour 

20

minutes

Calories

496

kcal

With minimal prep work and just a few ingredients, this hearty hamburger potato casserole bakes into a delicious, comforting meal the whole family will love.

Ingredients

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 4 cloves garlic, minced

• 2 pounds lean ground beef

• 1 teaspoon dried thyme

• 1 teaspoon garlic powder

• 1/2 teaspoon black pepper

• 2-3 pounds russet potatoes, thinly sliced

• 2 (10.5 ounce) cans cream of mushroom soup (see notes)

• 1 cup milk

• 2 cups shredded cheddar cheese, divided

Instructions

• Preheat the oven to 350°F and grease a 9×13 inch baking dish.
• Warm the olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the garlic until fragrant.
• Add the ground beef, thyme, garlic powder, and black pepper and cook until the meat is browned. Break it into crumbles with a wooden spoon.
• Layer about a third of the sliced potatoes in the baking dish. Top with half of the meat and 1/2 cup of cheese, followed by more potatoes. Add another layer of meat and cheese, and top with the remaining potatoes.
• In a bowl, whisk the cream of mushroom soup and milk until smooth. Pour the soup mixture evenly over the beef and potatoes. Cover the dish with foil.
• Bake for 1 hour. Remove the foil, sprinkle the remaining cheese on top, and bake uncovered for an additional 20-30 minutes, until the potatoes are tender and the cheese is melted and bubbly.
• Remove from the oven and let stand for 10-15 minutes before serving hot. Enjoy!

Notes

• Use cream of celery or cheddar soup if you prefer. 
• There is no additional salt in this recipe, as the soup is usually quite salty. Feel free to add some if you think it needs it.

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