Hamburger Potato Casserole – Creamy, Cheesy, and Classic Comfort
There’s something timeless about a Hamburger Potato Casserole. It’s one of those dishes that feels like a warm hug on a cool evening — hearty layers of sliced potatoes, savory ground beef, and melty cheese all baked together in a creamy, golden casserole. It’s humble, satisfying, and always brings back memories of cozy kitchens and family dinners that stretched long past sunset.
This dish takes the best of two worlds: the comforting richness of a meat-and-potatoes meal and the ease of a one-pan casserole. The ground beef browns up with onions and a touch of garlic, while thinly sliced potatoes soak up a luscious sauce made from milk and cream of mushroom soup. Topped with melted cheese that crisps at the edges and stretches with every bite, it’s the kind of dinner that wins hearts without trying.
Whether you’re feeding a big family, meal-prepping for the week, or just craving something nostalgic, this hamburger potato casserole fits perfectly on your dinner table.
Ingredients:
- 1 pound ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 medium potatoes, thinly sliced
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup milk
- 1 ½ cups shredded cheddar cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 tablespoon olive oil (for greasing)
- 1 tablespoon chopped parsley (optional, for garnish)
Instructions:
- Preheat the oven: Set to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
- Cook the beef: In a skillet over medium heat, cook ground beef with chopped onion and minced garlic until browned. Drain excess fat. Season with salt, pepper, and paprika.
- Make the sauce: In a bowl, combine cream of mushroom soup and milk until smooth.
- Layer the casserole:
- Spread half of the sliced potatoes in the bottom of the baking dish.
- Spoon half of the beef mixture over the potatoes.
- Pour half of the soup mixture evenly on top.
- Repeat layers, ending with soup mixture on top.
- Top with cheese: Sprinkle shredded cheddar evenly over the casserole.
- Bake: Cover with foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes, until potatoes are tender and cheese is bubbly and golden.
- Garnish and serve: Let rest for 5 minutes before serving. Sprinkle with parsley for a fresh touch.
Tips & Tricks
- Even slicing: Use a mandoline or sharp knife to get uniform potato slices that cook evenly.
- Make ahead: Assemble in the morning and refrigerate until ready to bake.
- Add veggies: Layer in corn, peas, or green beans for a complete one-dish meal.
- Creamy upgrade: Stir in ½ cup sour cream or a handful of shredded Monterey Jack for extra richness.
- Freezer-friendly: Bake, cool completely, then wrap tightly and freeze for up to 2 months.
Hamburger Potato Casserole
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Brown ground beef with onion and garlic; drain excess fat and season.
- Mix cream of mushroom soup and milk until smooth.
- Layer potatoes, beef, and soup mixture in dish; repeat layers.
- Top with shredded cheese, cover with foil, and bake 45 minutes.
- Uncover and bake another 15 minutes until golden and bubbly.
Notes
Variations
- Cheeseburger Style: Add a layer of cooked bacon, diced pickles, and a drizzle of ketchup and mustard before baking for a “loaded cheeseburger” twist.
- Tex-Mex Twist: Add taco seasoning to the beef, swap cheddar for pepper jack, and top with salsa before serving.
- Mushroom Lover’s: Use cream of mushroom soup and sautéed mushrooms for double flavor.
- Creamy Chicken Swap: Substitute ground chicken or turkey for a lighter take.
- Vegetarian Option: Replace the beef with lentils or meatless crumbles.
Serving Suggestions
Serve your Hamburger Potato Casserole with:
- A crisp green salad with ranch or vinaigrette
- Garlic bread or buttered dinner rolls
- Steamed broccoli or roasted carrots
This casserole is also fantastic reheated the next day — the flavors meld beautifully overnight, making leftovers something to look forward to.
Storage Information
- Refrigerate: Store leftovers covered in the fridge for up to 4 days.
- Freeze: Wrap tightly in foil and plastic wrap for up to 2 months.
- Reheat: Warm in the oven at 350°F for 20–25 minutes or in the microwave until hot.
FAQ
Can I use cream of chicken soup instead of mushroom?
Yes, it will give a lighter, slightly sweeter flavor that pairs beautifully with beef.
Do I have to pre-cook the potatoes?
No, thin slices will cook through perfectly as long as you cover the dish for the first part of baking.
Can I use frozen hash browns instead of fresh potatoes?
Absolutely — just thaw and drain them first, then layer as directed.
What cheese works best?
Cheddar is classic, but Colby Jack, mozzarella, or a mix of cheeses all melt beautifully.
History / Cozy Storytelling
This classic casserole feels straight out of a Midwestern kitchen — where hearty ingredients meet simple comfort. Generations of home cooks have relied on this dish to stretch a pound of beef into a meal that feeds the whole family with love. The recipe itself is an evolution of 1950s-era casseroles when cream soups and pantry staples turned busy weeknights into something special.
There’s a certain charm to this kind of cooking — the sound of the oven timer, the bubbling cheese at the corners, and the smell of roasted potatoes filling the kitchen. It’s not fancy food, but it’s real food. Honest, comforting, and made to be shared around the table with stories, laughter, and maybe a dollop of ketchup on the side.
