Creamy, cheesy, and comfort-food perfect, this Cheesy Hamburger Potato Casserole is the kind of dish that wraps the whole family in a warm, savory hug. Imagine tender thinly sliced potatoes layered with juicy seasoned ground beef, a velvety mushroom-soup sauce, and a blanket of melted cheddar on top — simple ingredients that come together into something magical. Fun fact: casseroles became wildly popular in the mid-20th century because they were an easy way to feed a family with one-dish convenience. If you want to see a similar crowd-pleaser, check out this Cheesy Hamburger Potato Casserole recipe page for another take on this classic comfort staple. Quick to assemble, budget-friendly, and great for leftovers, this is a recipe you’ll turn to again and again.
What is Cheesy Hamburger Potato Casserole?
What’s in a name? Cheesy Hamburger Potato Casserole is exactly what it sounds like — ground beef (hamburger), thinly sliced potatoes, and lots of cheese baked into a cozy casserole. How did it get such a straightforward title? Maybe someone asked, “What’s in it?” and the cook replied, “Cheesy. Hamburger. Potato. Casserole.” Case closed. Who doesn’t love a recipe that tells you exactly what to expect? Some might even joke that it’s proof that the way to a man’s heart is through his stomach. Ready to try it and make that theory a delicious experiment? Let’s get cooking.
Why You’ll Love This:
This casserole is irresistible for three big reasons:
- Comforting, hearty flavor: The creamy mushroom-soup sauce clings to the potatoes and beef, while cheddar adds sharp, melty goodness that brings everything together.
- Budget-friendly and filling: Using simple pantry items like ground beef, canned soup, and potatoes keeps costs low while feeding a crowd — perfect for weeknights or potlucks.
- Versatile toppings and add-ins: Try crunchy breadcrumbs, extra cheese, or fresh herbs for contrast and brightness — each bite has comforting texture and savory depth.
If you enjoy one-pot family dinners, you might also like the lighter take on this theme in the cheesy hamburger casserole variation on the blog. It’s a great companion recipe when you want similar flavors in a slightly different format. Go ahead — put this on your meal plan this week.
How to Make:
Quick Overview
This casserole is straightforward and forgiving: brown the beef with onion, layer thinly sliced potatoes with the beef and cheese, pour over a creamy mushroom-soup mixture, and bake until tender and golden. Preparation takes about 15–20 minutes, and baking is approximately 1 hour 30 minutes, so total time is around 1 hour 45 minutes. The standout element is the creamy sauce that soaks into the potatoes and the cheese that crisps and browns on top.
Ingredients
- 1 lb ground beef, raw
- 1 onion, chopped
- 3 cups potatoes, peeled and thinly sliced
- 1 cup shredded cheddar cheese, freshly shredded for best melt
- 1/2 cup milk, room temperature
- 1 can (10.75 oz) condensed cream of mushroom soup, shaken
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste (about 1/2 teaspoon salt, 1/4 teaspoon black pepper as a starting point)
- Fresh parsley, chopped for garnish
Directions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with cooking spray or a thin layer of butter to prevent sticking.
- In a skillet over medium heat, add the ground beef and chopped onion. Cook, breaking the beef apart with a spoon, until the beef is browned and the onion is soft, about 7–10 minutes. Drain any excess fat to keep the casserole from becoming greasy.
- Arrange half of the thinly sliced potatoes in an even layer across the bottom of the prepared baking dish. Try to overlap slices slightly so they bake evenly.
- Spoon half of the cooked beef and onion mixture over the potato layer and spread it out. Sprinkle half of the shredded cheddar cheese evenly over the beef.
- Repeat the layers: remaining potatoes, remaining beef and onion, and the rest of the shredded cheese on top.
- In a small bowl, whisk together the milk, condensed cream of mushroom soup, garlic powder, paprika, and salt and pepper until smooth. The mixture should be pourable; if it’s too thick, add a tablespoon of milk at a time.
- Pour the soup mixture evenly over the layered casserole, using a spatula to gently guide it so it seeps between layers.
- Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 1 hour. This helps the potatoes steam and become tender.
- Remove the foil and continue baking for an additional 30 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
- Let the casserole rest for 5–10 minutes before slicing. Garnish with chopped fresh parsley for color and brightness.
What to Serve With
- Simple green salad with a tangy vinaigrette to cut through the richness.
- Steamed or roasted green beans for a fresh, crisp side.
- Warm dinner rolls or crusty bread to mop up any creamy sauce.
- A light, acidic side like coleslaw or pickled vegetables helps balance the meal.
- For drinks, iced tea, a bright lemonade, or even a light beer pairs nicely.
Top Tips for Perfecting
- Substitute heavy cream for milk for a richer sauce, or use half-and-half for a balance of richness without being too heavy.
- Slice potatoes thinly and uniformly (a mandoline helps) so they cook evenly.
- If you prefer, swap cream of mushroom for cream of chicken or celery for a different flavor profile.
- Avoid over-salting early — the condensed soup and cheese add salt, so taste the combined sauce before adding extra.
- For a crispier top, broil for 2–3 minutes at the end, watching closely to prevent burning.
- Common mistake: not draining excess fat from the beef. Too much grease will make the casserole runny.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Reheat individual pieces in the microwave or reheat the whole dish covered with foil at 350°F until warmed through.
- Freezing: This casserole freezes well. Cool completely, then wrap tightly with plastic wrap and aluminum foil or store in a freezer-safe container for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
- Best reheating method: Reheat in a 350°F oven covered with foil for 20–30 minutes for smaller portions, or 30–40 minutes for a full dish, removing the foil the last 10 minutes to crisp the top.
FAQs
Can I use frozen potatoes instead of fresh?
Yes, you can use frozen thin-sliced potatoes, but make sure to thaw and pat them dry first to avoid adding extra moisture to the casserole.
Can I make this ahead of time?
Absolutely. Assemble the casserole, cover, and refrigerate for up to 24 hours. Add an extra 10–15 minutes to the baking time if baking straight from chilled.
Is there a vegetarian version of this casserole?
Yes — replace the ground beef with cooked lentils, crumbled tempeh, or a plant-based meat substitute and use vegetable cream soup or a homemade mushroom sauce.
How can I make this lower in calories?
Use lean ground turkey or chicken, low-fat cheddar, and reduced-fat or homemade cream soup with skim milk to cut calories while keeping good flavor.
What’s the best way to get evenly cooked potatoes?
Slice potatoes thinly and evenly — a mandoline slicer is ideal. Layer tightly so steam helps them cook through, and cover during most of the bake time to trap heat and moisture.
Conclusion
This Cheesy Hamburger Potato Casserole is a reliable, comforting main that’s simple to make and kind to your wallet — perfect for weeknights, family dinners, or a potluck. It’s forgiving to adapt, easy to assemble, and reliably delicious, so even beginner cooks can serve up something impressive. If you want to compare notes or explore an alternative take, check out the original inspiration at That Oven Feelin’s Cheesy Hamburger Potato Casserole. Give it a try, share it with loved ones, and enjoy the cozy leftovers.
Cheesy Hamburger Potato Casserole
Equipment
- Skillet
- Baking Dish
- Mixing Bowl
Ingredients
Ingredients
- 1 lb Ground beef, raw
- 1 medium Onion, chopped
- 3 cups Potatoes, peeled and thinly sliced
- 1 cup Shredded cheddar cheese Freshly shredded for best melt
- 1/2 cup Milk Room temperature
- 1 can Condensed cream of mushroom soup 10.75 oz, shaken
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Paprika
- 1/2 teaspoon Salt To taste
- 1/4 teaspoon Black pepper To taste
- 1 tablespoon Fresh parsley, chopped For garnish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with cooking spray or a thin layer of butter to prevent sticking.
- In a skillet over medium heat, add the ground beef and chopped onion. Cook, breaking the beef apart with a spoon, until the beef is browned and the onion is soft, about 7–10 minutes. Drain any excess fat.
- Arrange half of the thinly sliced potatoes in an even layer across the bottom of the prepared baking dish.
- Spoon half of the cooked beef and onion mixture over the potato layer and spread it out. Sprinkle half of the shredded cheddar cheese evenly over the beef.
- Repeat the layers: remaining potatoes, remaining beef and onion, and the rest of the shredded cheese on top.
- In a small bowl, whisk together the milk, condensed cream of mushroom soup, garlic powder, paprika, and salt and pepper until smooth. Pour the soup mixture evenly over the layered casserole.
- Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 1 hour.
- Remove the foil and continue baking for an additional 30 minutes, or until the potatoes are tender and the top is golden brown.
- Let the casserole rest for 5–10 minutes before slicing. Garnish with chopped fresh parsley.