Crispy-edged potatoes, melty cheddar, and savory beef all baked up in one warm, cheesy dish—this hamburger potato casserole brings together ground beef, potatoes, cheddar cheese, and creamy mushroom soup in the coziest way.
If your kitchen smells like sautéed onions and bubbling cheese by the end, congrats—you’ve done it right.
Sometimes you just want dinner to be easy and predictable—but not boring. That’s where this hamburger potato casserole strolls in, totally unfussy in its layers but deeply comforting in flavor. The meat gets seasoned and savory, the potatoes turn creamy-soft, and the cheese ties it all together (twice, because why hold back?). Plus, there’s no need to pre-cook the potatoes. Lovely, right?
Whether it’s Thursday evening and your fridge is half a mystery, or you’re feeding people whose approval hinges on melted cheese, this dish has your back.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Hamburger Potato Casserole
This one’s more of a craving than a recipe—straightforward, cozy, and built for second helpings.
- Ridiculously simple to make: You sauté, layer, whisk, pour, bake—nothing weird or fancy required, just classic comfort food behavior.
- Layers of texture and flavor: Soft, starchy potatoes meet juicy beef, and the edges crisp up just enough to make you hover near the oven.
- Leftovers are high-tier: Somehow, the potatoes soak up even more flavor overnight. You’ll want to hover near the fridge the next day too.
- Budget-friendly but generous: Uses basic grocery staples in a way that feels… expansive. Like it feeds your soul and then your neighbor’s.
- Kid (and adult) approved: It’s hard to argue with cheese, carbs, and beef. Honestly, who would try?
- Easy to tweak: Swap a cheese, add a veggie, sneak in a spice—this casserole won’t flinch.
Ingredient Notes
Before we dive into the cheesy wonderland, here’s a quick peek at the key players and some tips.
- Olive oil: Just a quick slick in the pan to help soften the onions and boost flavor. You can sub butter if you’re feeling indulgent (I sometimes do).
- Onion and garlic: These form the flavor foundation. Soften them slowly until they smell sweet and cozy. Not burnt—this isn’t a fire drill.
- Lean ground beef: I like 85/15 for that balance of flavor and less pooling grease. You’ll drain it anyway, but still.
- Dried thyme, garlic powder, black pepper: Adds little punches of warmth and savory depth without yelling over the cheese.
- Russet potatoes: Thin slices = even cooking. I keep the peel on, because rustics are charming and I’m lazy, but peel away if you like.
- Cream of mushroom soup + milk: This duo becomes the saucy glue that holds it all together. You’ll want it fairly smooth before pouring.
- Cheddar cheese: Use sharp or medium, pre-shredded or freshly grated (just skip the neon stuff unless that’s your thing).
How To Make This Hamburger Potato Casserole
You’ll be building this like a lasagna without noodles—just layers of goodness and more cheese than seems necessary (but trust, it isn’t).
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Preheat & prep your dish: Get that oven to 350°F and grease a 9×13 pan. This helps the edges not glue themselves to the dish like angry toddlers.
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Sauté onion and garlic: Warm olive oil in a skillet, add the chopped onion, and cook until it’s soft and starting to sweeten up, about 5ish minutes. Toss in the garlic at the end so it doesn’t burn and ruin your dreams.
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Brown the beef: Add ground beef right into the pan with the seasonings. Break it up as it cooks until there’s no pink left and everything smells like dinner is approaching.
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Layer the casserole: Go potatoes → half the beef → ½ cup cheese. Then repeat with more potatoes, the rest of the beef, and more cheese. Finish with the last potato layer on top. It’s rustic layering, not a Tetris challenge.
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Whisk the sauce: In a bowl, mix the soup and milk together until smooth. You want it pourable but not runny. Then drizzle it evenly across everything.
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Bake covered: Pop foil over the top and let it bake for about an hour. This steams the potatoes and gets everything warmed-up and cozy.
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Cheese finale and crisping: Remove the foil, scatter on the last of the cheese, and bake another 20 to 30 minutes. You’re aiming for bubbly cheese and fork-tender potatoes. That smell? Yeah, it’s working.
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Rest and serve: Let it hang out for about 10–15 minutes before slicing. That helps it set up a bit and keeps your tongue from catching fire.
Storage Options
If you end up with leftovers (which, I’ll be honest, is rare in this house), this casserole is very fridge-friendly.
Pop the cooled leftovers into an airtight container and keep them in the fridge for up to 4 days. Honestly, it might even be better on day two. The potatoes soak up all that savory mushroom-beefiness. Reheat in the microwave or warm slices in the oven if you’re after crispy edges again.
Now, yes, you absolutely can freeze this. I recommend freezing it in individual portions for easier thawing. Just wrap tightly, then stash in freezer-safe bags or containers. It holds up for about 2 months. Thaw overnight in the fridge and reheat until hot throughout (oven or microwave works). The texture’s still solid, though the potatoes might soften slightly more. Still wildly comforting.
Think meal prep, or future-you’s dinner crisis, solved.
Variations and Substitutions
Because let’s face it—we all riff on recipes depending on what’s in the fridge… or what the grocery store forgot to have. Here’s how you can flex this one:
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Ground turkey or chicken: A lighter twist without losing the flavor; just up the seasoning a bit since these are milder meats.
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Yukon Gold potatoes: They’re a little creamier and buttery-er (is that a word?). Thinly sliced, they work beautifully.
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Cream of chicken or celery soup: If mushroom’s not your jam, swap it. The vibe stays similar; the flavor changes just enough to notice, in a good way.
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Add vegetables: Toss in sautéed bell peppers, frozen corn, or peas in between the beef layers for a bit of brightness and texture.
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Different cheese blends: Monterey Jack melts like a dream. Mozzarella? Stretchy and fun. Pepper jack brings heat. Go wild.
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Make it spicy: Add a pinch of cayenne, red pepper flakes, or swap in a spicy cheese to bring some low-key drama.
What to Serve with Hamburger Potato Casserole
This casserole’s rich and hearty, so sides don’t need to shout. But they can whisper something green or tangy to balance things out.
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A simple green salad with a punchy vinaigrette is never out of place here. It cuts through the richness and makes you feel like a responsible adult even if you’re on your second helping.
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Steamed or roasted green beans work great too. Add a little lemon zest and olive oil drizzle and suddenly everyone’s a veggie fan again.
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Want to go roots-on-roots? Spoon this next to some creamy mashed rutabaga. Earthy meets cheesy, and honestly, they play nice together.
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Roasted carrots or beets with balsamic glaze provide a touch of sweetness that contrasts all the savory layers.
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And if it’s a chilly night, a cup of broth-based soup—something simple, like veggie or even tomato—adds a light, warm-up component while the casserole does the heavy lifting.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make hamburger potato casserole ahead of time?
Absolutely. You can assemble the whole thing, cover it tightly, and stash it in the fridge for up to a day before baking. Just add an extra 10–15 minutes to the baking time if it’s going in cold. And yes, it still turns out beautifully—you might just be even hungrier by the time it’s done.
Do I need to pre-cook the potatoes?
Nope! That’s the beauty of this recipe—thinly sliced raw russets go right into the dish. The hour-long bake (plus that covered steam situation) takes care of all the soft and creamy magic. Just slice them evenly so everything cooks at the same pace.
Can I use cream of mushroom soup alternatives?
You sure can. Try cream of chicken, cream of celery, or even a homemade béchamel if you’re feeling fancy. The important thing is to add some kind of creamy base mixed with milk so the casserole doesn’t dry out while baking.
What’s the best way to reheat leftovers?
If you’re in a hurry, microwave a slice with a little cover to trap steam. For crispy edges, though, the oven is your friend. Pop leftovers into a foil-covered baking dish and reheat at 350°F until warmed through—about 20 minutes for a large portion. Remove the foil for the last 5 minutes if you want melty-cheesy action on top.
Hamburger Potato Casserole
Ingredients
- 1 tbsp (15 ml) olive oil or substitute butter
- 1 large onion chopped
- 2 cloves garlic minced
- 1.5 lbs (680 g) lean ground beef 85/15 preferred
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp black pepper freshly ground
- 2.5 lbs (1130 g) russet potatoes sliced thinly (about 5-6 medium potatoes), peel on or off as you like
- 2 cans (600 g) cream of mushroom soup 10.5 oz each (about 300g per can)
- 1 cup (240 ml) milk any kind
- 2 cups (220 g) cheddar cheese shredded, divided, sharp or medium
- 1.5 tsp (9 g) kosher salt to taste
Equipment
- 9x13 inch Baking Dish
- Skillet
- Mixing bowl
- Aluminum foil
Instructions
- Preheat oven to 350°F (180°C). Grease a 9x13-inch baking dish.
- In a skillet, heat the olive oil over medium heat. Add chopped onion and cook, stirring, for about 5 minutes until softened. Add minced garlic and cook another 30 seconds until fragrant.
- Add ground beef, dried thyme, garlic powder, black pepper, and 1 teaspoon salt to the pan. Cook, breaking up the beef, until browned and no longer pink. Drain excess fat as needed. Remove from heat.
- Layer half the sliced potatoes in the prepared baking dish. Sprinkle lightly with salt. Top with half the beef mixture and ½ cup shredded cheddar.
- Add another layer with the remaining potatoes (sprinkle with salt), the rest of the beef mixture, and another ½ cup cheese. Finish with a third layer of potatoes on top.
- In a bowl, whisk together cream of mushroom soup and milk until smooth. Pour evenly over the casserole layers.
- Cover tightly with aluminum foil. Bake for 60 minutes to steam the potatoes and meld the flavors.
- Remove foil. Sprinkle on the remaining cup of cheese. Bake uncovered 20–30 minutes more, until the cheese is golden and bubbly, and potatoes are fork-tender.
- Allow to rest 10–15 minutes for easier slicing and serving. Enjoy warm.
