Cheesy Hamburger Potato Casserole Recipe

There’s something about a good casserole that just feels like home, isn’t there? This cheesy hamburger potato casserole is one of those cozy dishes that always hits the spot, especially on cooler nights when you just want to bundle up with something hearty and delicious. It’s easy, comforting, and loaded with layers of seasoned beef, tender potatoes, and lots of melted cheese. I remember the first time I made it, the smell that filled the kitchen brought everyone to the table before the timer even went off. The combination of savory beef, soft potatoes, and cheesy goodness is just irresistible. If you’re looking for a dish that combines simple ingredients but packs in tons of flavor, this one’s for you.

this RECIPE

A little story from my kitchen

The first time I made this casserole, it was during one of those weeks when I wanted something that felt special but didn’t require too much effort. I had a few extra russet potatoes on hand, some ground beef, and a block of cheddar cheese begging to be used up. My family had been asking for something different, but familiar—if that makes sense—so this was the perfect answer. I remember the way the kitchen filled with the aroma of the browned beef and onions, and how that first bite, when the creamy, cheesy layers mingled with the hearty beef and tender potatoes, just made everyone around the table go silent. In our house, that’s how you know dinner’s a hit! Now, it’s one of those meals I go back to when I need to feed a crowd or just want leftovers for the week. It’s like wrapping yourself in a warm, cheesy hug.

The history behind casserole dishes

Casseroles have been a staple in many kitchens for decades, and for good reason. The concept of baking a hearty mix of ingredients in one dish isn’t new, but it became wildly popular in America in the 1950s when convenience foods like canned soups were introduced into home cooking. They were seen as time-savers for busy families. Originally, casseroles were simple, one-pan meals designed to stretch ingredients, which made them popular during times when people needed to make the most out of what they had. Today, casseroles have evolved, incorporating all kinds of ingredients and flavors, but they still retain that comforting, “stick-to-your-ribs” quality that makes them so beloved. This cheesy hamburger potato casserole is one of my favorite takes on this classic meal because it combines all the best parts: creamy, cheesy layers with hearty beef and potatoes.

Let’s talk ingredients: the good, the better, and the “oops, I’m out of that!”

• Ground beef: The heart of the dish! You can’t go wrong with ground beef for that meaty, savory flavor. If you want to lighten it up, ground turkey works as a leaner substitute. Just make sure to season it well to get that same robust flavor.
• Russet potatoes: These potatoes hold up well during baking, becoming tender but not mushy. If you’re out of russets, Yukon Golds are a great alternative—they’re a little creamier when baked.
• Onion: Chopped onions bring a bit of sweetness and depth to the beef mixture. If you’re not an onion fan, you can skip this or swap it for shallots, which have a milder flavor.
• Cheddar cheese: The star of the show! Cheddar melts beautifully and gives the casserole that gooey, irresistible layer. If you’re feeling adventurous, try mixing in some Monterey Jack or Colby for extra melty goodness.
• Cream of mushroom soup: This canned soup creates a creamy sauce that ties everything together. If you prefer homemade, you can whip up your own cream sauce with a little butter, flour, and broth, but I love the convenience here.
• Milk: Thins out the soup just enough to make it perfectly pourable. If you’re out of milk, cream or even a non-dairy milk like almond milk works in a pinch.
• Seasonings: Garlic powder and paprika add a bit of warmth and flavor. Adjust these to taste, or try adding a pinch of cayenne for a little heat if you’re into that kind of thing!

Kitchen gear: What you need (and what you can totally skip)

For this recipe, you don’t need anything too fancy, which is part of what makes it so great. A few key tools will make the process a breeze:

• Large skillet: You’ll need this to brown the ground beef and sauté the onions. If you don’t have a skillet, any large pan will work, but make sure it’s big enough to handle all that beef!
• 9×13-inch baking dish: This size is perfect for layering the ingredients without overcrowding. If you don’t have one, a similar-sized casserole dish or even two smaller dishes will do the trick.
• Aluminum foil: Crucial for covering the casserole during the first part of the baking process so the potatoes cook evenly without drying out. If you’re out of foil, you can cover the dish with an oven-safe lid.
• Sharp knife or mandoline: For slicing the potatoes thinly. A mandoline will give you super even slices, but a sharp knife works just as well (just take your time to get those slices thin so they cook through properly).

Step-by-step: My foolproof method (and a few hard-learned lessons)

1. Preheat and prep: Start by preheating your oven to 350°F (175°C). Peel and thinly slice your russet potatoes. The thinner the slices, the better they’ll cook, so take your time here. Also, chop that onion—you don’t need perfect dice, just roughly chopped.
2. Brown the beef: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground beef and onion, cooking until the beef is browned and the onion is translucent. Don’t forget to drain any excess grease so your casserole doesn’t end up too oily. I’ve made the mistake of skipping this before, and trust me, it makes a difference! Season with garlic powder, paprika, salt, and pepper.
3. Layer it up: In a small bowl, whisk together the cream of mushroom soup and milk until smooth. Now, grab your greased 9×13-inch dish. Layer half of your sliced potatoes on the bottom, followed by half of the beef mixture. Pour half of the soup mixture over that, then sprinkle on half of the cheddar cheese. Repeat the layers, finishing with cheese on top. It’s hard to go wrong here—just make sure the layers are fairly even.
4. Bake and wait: Cover the dish with aluminum foil and pop it in the oven. Bake for 1 hour covered, then uncover and bake for an additional 30 minutes until the top is golden and bubbly, and the potatoes are tender. If you’re like me, waiting for that cheesy top to brown will test your patience!
5. Garnish and dig in: Once out of the oven, let the casserole sit for a few minutes to cool and set. Sprinkle some freshly chopped parsley on top for a little color and freshness. Then, serve and enjoy that first cheesy bite!

Variations: Make it your own!

I love this casserole as-is, but I’ve played around with a few different variations, and they’ve all turned out delicious!

• Vegan twist: Swap the ground beef for crumbled veggie burgers or a plant-based meat alternative. Use non-dairy milk and vegan cheese, and replace the cream of mushroom soup with a plant-based creamy soup.
• Gluten-free: This one’s easy—just make sure your cream of mushroom soup is gluten-free (there are several brands out there), and you’re good to go!
• Low-carb option: Skip the potatoes entirely and substitute with thinly sliced zucchini or even cauliflower for a lighter, lower-carb version. It changes the texture a bit, but it’s still creamy and delicious.
• Add some veggies: Toss in some spinach or mushrooms to sneak in extra nutrition. I’ve added both, and they blend right into the cheesy goodness.

Serving and presentation ideas

If you’re serving this at a gathering, I suggest letting it be the star of the show. It’s hearty enough to stand alone, but if you’re looking to round out the meal, a simple green salad or roasted vegetables are perfect companions. For presentation, I like to serve it straight from the casserole dish (it has that rustic, homey vibe) and sprinkle the parsley on top right before serving. For a fun touch, you could even add a dollop of sour cream on each plate, or a dash of hot sauce for those who like a little extra kick!

What to drink

This cheesy casserole pairs wonderfully with a range of non-alcoholic drinks. A nice cold glass of iced tea—whether it’s sweet or unsweetened—cuts through the richness of the cheese and beef beautifully. Lemonade is also a great option; its tanginess adds a refreshing contrast to the creamy casserole. For something a bit cozier, especially if you’re enjoying this dish during the colder months, a warm mug of apple cider or a comforting herbal tea (like chamomile or peppermint) would be lovely.

Storing and reheating tips

If you’re lucky enough to have leftovers, this casserole stores really well! Just cover it with plastic wrap or transfer it to an airtight container and refrigerate for up to 3-4 days. To reheat, you can either pop individual portions in the microwave or reheat the whole dish in the oven at 350°F (175°C) for about 20 minutes. If you notice the top getting too brown, just cover it with foil while it heats through. You can also freeze this casserole for up to 2 months—just be sure to wrap it tightly in plastic wrap and foil to prevent freezer burn.

Scaling the recipe: More or less

This recipe is easy to adjust for different serving sizes. If you’re feeding a crowd, you can double the ingredients and use a larger baking dish (or make two smaller casseroles). If you’re cooking for just two, you can halve the recipe and bake it in an 8×8-inch dish. One thing I’ve noticed when scaling down is to keep an eye on the baking time—halving the recipe might reduce the time by about 10-15 minutes.

Let’s tackle common issues

• Potatoes aren’t fully cooked: This can happen if your slices are too thick. Make sure to slice them thinly so they cook evenly. If you find the potatoes aren’t tender after the full baking time, just cover the dish with foil and let it bake for an additional 10-15 minutes.
• Too dry: If your casserole turns out dry, it could be because there wasn’t enough liquid or the baking time was too long. You can add a bit more milk to the soup mixture next time or reduce the uncovered baking time slightly.
• Cheese browns too quickly: If the cheese is getting too dark before the casserole is done, just cover the dish loosely with foil for the remainder of the cooking time.

Frequently asked questions

Can I make this casserole ahead of time?

Absolutely! You can assemble the entire casserole a day ahead, cover it tightly, and store it in the fridge. When you’re ready to bake, just let it sit out for about 20 minutes to come to room temperature before popping it in the oven.

Can I use a different type of cheese?

Yes! While cheddar is classic, you can mix it up with Monterey Jack, Colby, or even pepper jack for a little heat. Just make sure the cheese you use melts well.

Do I have to use cream of mushroom soup?

Not at all. Cream of chicken or cream of celery soup works just as well, or you can make a homemade cream sauce if you prefer to skip the canned soup.

How thin should I slice the potatoes?

The thinner, the better—aim for about 1/8-inch slices. This ensures they cook through properly. If they’re too thick, they might not get tender enough by the time the casserole is done.

Can I freeze the leftovers?

Yes! This casserole freezes well. Just make sure to wrap it tightly and store it for up to two months. To reheat, let it thaw in the fridge overnight and bake at 350°F until warmed through.

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