Hamburger Potato Casserole
Hamburger potato casserole with layered ground beef, thinly sliced potatoes, and cheddar in a creamy sauce. A hearty, budget-friendly family dinner.
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Hamburger Potato Casserole is the kind of stick-to-your-ribs dinner I grew up on, and it feeds a crowd for a few dollars. Layers of thinly sliced potatoes, seasoned ground beef, and a creamy sauce bake down together until the potatoes are fork-tender and the whole top goes golden and bubbly under a blanket of melted cheddar. It’s humble, filling comfort food that uses ingredients I almost always have.
The one thing that makes or breaks this casserole is the potatoes, and undercooked potatoes are the classic complaint. Two things fix it: slice them thin, about an eighth of an inch, so the heat can actually get through, and bake covered with foil for the first stretch. That trapped steam cooks the potatoes soft the way a lid does, and only then do I uncover it to brown the cheese on top.
I brown the beef with an onion and lean on a can of cream of mushroom soup thinned with milk for the sauce, which is the old-school shortcut that holds this together without a fussy homemade roux. A mandoline makes quick work of slicing the potatoes evenly, though a sharp knife and a little patience get you there too.
Why You’ll Love This Recipe
- Cheap and filling. Ground beef, potatoes, and a can of soup feed the whole table for very little.
- Tender potatoes, guaranteed. Thin slices plus a covered bake mean the potatoes actually cook through instead of staying crunchy.
- One dish, real comfort. Meat, potatoes, and cheese all bake together in a single casserole dish.
- Kid-approved. It’s mild, cheesy, and familiar, which makes it an easy sell even with picky eaters.
Hamburger Potato Casserole Ingredients
Russet potatoes are the ones to use here. They’re starchy, so they turn soft and creamy as they bake and drink up the sauce, while waxy potatoes stay firmer and take longer to get tender.
- 1 lb ground beef
- 1 small yellow onion, diced
- 2 lbs russet potatoes, peeled and thinly sliced (about 1/8 inch)
- 1 (10.5 oz) can cream of mushroom soup
- 3/4 cup milk
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups shredded cheddar cheese, divided
- 2 tbsp fresh parsley, chopped, for garnish
Recipe Variations
- Swap the cream of mushroom soup for cream of chicken or cream of celery, whichever is in the pantry.
- Stir a cup of frozen corn or peas into the beef layer to work in a vegetable.
- Use half cheddar and half Monterey Jack for a meltier, milder cheese layer.
How to Make Hamburger Potato Casserole
- Heat the oven: Preheat the oven to 375°F and grease a 9×13-inch baking dish.
- Brown the beef: In a skillet over medium-high heat, brown the ground beef with the diced onion, breaking it up as it cooks, about 7-8 minutes, until it reaches 160°F and no pink remains. Drain off the excess grease.
- Mix the sauce: In a bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth.
- Layer the casserole: Spread half the sliced potatoes in the dish, top with half the beef, and pour over half the sauce. Repeat with the remaining potatoes, beef, and sauce, then sprinkle 1 cup of the cheddar over the top.
- Bake covered: Cover the dish tightly with foil and bake for 65 minutes, until the potatoes are fork-tender when you poke through the center.
- Add cheese and finish: Uncover, scatter the remaining 1 cup of cheddar over the top, and bake for another 10-15 minutes, until the cheese is melted and the edges are bubbly.
- Rest and serve: Let the casserole rest for 5-10 minutes so it sets up, then sprinkle with parsley and serve.
Recipe FAQs
Why Are My Potatoes Still Hard?
They were most likely sliced too thick or baked uncovered too soon. Slice them about an eighth of an inch thin and keep the foil on until they’re fork-tender through the center before you uncover to brown the cheese.
Do I Have to Peel the Potatoes?
No, scrubbed russets with the skin on work fine and save a step. Peeled potatoes give you a softer, more classic texture, so it comes down to what you like.
Can I Slice the Potatoes Ahead of Time?
Yes, but keep the slices in a bowl of cold water so they don’t brown, then drain and pat them dry before layering. Wet potatoes water down the sauce.
Can I Make This Casserole Ahead?
Yes, assemble it up to a day in advance, cover, and refrigerate unbaked. Add about 10 minutes to the covered bake time since it’s going in cold.
Can I Freeze It, and What Should I Serve Alongside?
It freezes well baked or unbaked for up to 3 months; thaw overnight in the fridge before reheating. A simple green salad or steamed green beans balances out the richness.
Cooking Tips
- Slice the potatoes as evenly as you can. A mandoline is worth pulling out here so every slice cooks in the same amount of time.
- Poke a knife through the center of the casserole to check the potatoes. The middle is always the last part to turn tender, so test there before you pull it out.
- Let it rest before cutting in. Straight out of the oven it’s loose, but 10 minutes lets the sauce thicken so it holds a scoop.
Storage and Freezing
To store: Keep leftovers covered in the fridge for up to 4 days.
To freeze: Freeze baked and cooled portions, or the assembled unbaked casserole, for up to 3 months. Thaw overnight in the fridge before reheating.
To reheat: Warm covered in a 350°F oven until heated through, or microwave individual portions in short bursts. Add a splash of milk if it looks dry.
How to Serve Hamburger Potato Casserole
Hamburger Potato Casserole is a full meat-and-potatoes dinner on its own, so it just needs something green alongside, like steamed broccoli, green beans, or a crisp side salad. This is one of the recipes in our Casseroles & Sheet Pan collection, and more hearty family bakes like it are on the way.
Loved This Recipe?
Hamburger Potato Casserole is cheap, filling comfort food that turns a pound of beef and a bag of potatoes into a dinner the whole family cleans off their plates.
Leave a star rating in the comments below, it helps other people find this recipe. Made it? Tag @allwellfed on Instagram, I love seeing this one in other people’s kitchens.
Hamburger Potato Casserole
Ingredients
- 1 lb ground beef
- 1 small yellow onion diced
- 2 lbs russet potatoes peeled and thinly sliced (about 1/8 inch)
- 1 (10.5 oz) can cream of mushroom soup
- 3/4 cup milk
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups shredded cheddar cheese divided
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Heat the oven: Preheat the oven to 375°F and grease a 9×13-inch baking dish.
- Brown the beef: In a skillet over medium-high heat, brown the ground beef with the diced onion, breaking it up as it cooks, about 7-8 minutes, until it reaches 160°F and no pink remains. Drain off the excess grease.
- Mix the sauce: In a bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth.
- Layer the casserole: Spread half the sliced potatoes in the dish, top with half the beef, and pour over half the sauce. Repeat with the remaining potatoes, beef, and sauce, then sprinkle 1 cup of the cheddar over the top.
- Bake covered: Cover the dish tightly with foil and bake for 65 minutes, until the potatoes are fork-tender when you poke through the center.
- Add cheese and finish: Uncover, scatter the remaining 1 cup of cheddar over the top, and bake for another 10-15 minutes, until the cheese is melted and the edges are bubbly.
- Rest and serve: Let the casserole rest for 5-10 minutes so it sets up, then sprinkle with parsley and serve.
