There’s nothing quite like the warm, comforting aroma of a bubbling casserole coming out of the oven. For me, casseroles have always been the ultimate cozy food—the kind of meal that brings the whole family running to the dinner table. This Cheesy Hamburger Potato Casserole is one of those dishes you’ll want to make again and again. It’s hearty, cheesy, budget-friendly, and the perfect way to stretch simple ingredients into a meal that feeds a crowd.

I first discovered this casserole when I was searching for a way to use up extra ground beef and potatoes on a busy weeknight. After a little experimenting, I layered thinly sliced potatoes with seasoned ground beef, a creamy sauce, and plenty of melty cheese. What came out of the oven was golden and bubbly, with layers that reminded me of comfort food at its finest. The whole family asked for seconds, and it quickly became one of our go-to recipes.

What makes this recipe so appealing is how versatile it is. It’s easy enough for a weeknight dinner but impressive enough for potlucks or Sunday gatherings. You can prepare it in advance, reheat leftovers beautifully, and customize it with different cheeses or vegetables. It’s an affordable, filling meal that always satisfies.

If you’re craving a cheesy potato casserole with ground beef that’s big on flavor and easy to make, this recipe is going to become a favorite in your rotation.

Why You’ll Love It

• Family-friendly comfort food – A hearty dish that even picky eaters will devour.

• Simple pantry ingredients – Ground beef, potatoes, cheese, and a few staples you probably already have.

• Budget-friendly – Feeds a crowd without breaking the bank.

• Make-ahead option – Assemble ahead of time and bake when ready.

• Versatile – Easy to adapt with different cheeses, meats, or vegetables.

Ingredient Notes & Details

• Ground beef: Use lean ground beef (85–90%) for the best balance of flavor and less grease. You can also swap in ground turkey or chicken.

  

  

• Potatoes: Russet or Yukon Gold potatoes hold up well when baked. Slice them thinly (about 1/8 inch) for even cooking—using a mandoline makes this quick and easy.

• Onion & garlic: These add savory depth to the beef mixture. Dice finely so they melt into the layers.

• Cream soup base: Many versions use cream of mushroom or cream of chicken soup. You can use canned, or make a simple homemade sauce with flour, butter, broth, and cream if you prefer from-scratch cooking.

• Cheese: Sharp cheddar adds the best flavor, but a mix of mozzarella, Colby Jack, or Monterey Jack will make it extra gooey.

• Milk or heavy cream: Helps create a luscious, creamy texture between the potato layers.

  

• Seasonings: Salt, pepper, paprika, and garlic powder bring everything together.

Step-by-Step Instructions

1. Preheat the oven: Set your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.

2. Prepare the beef mixture: In a large skillet, cook ground beef over medium heat until browned. Drain excess grease. Add diced onion, minced garlic, salt, pepper, and paprika, cooking for another 2–3 minutes until fragrant. Stir in one can of cream soup and ½ cup milk or cream until smooth.

3. Slice the potatoes: Wash, peel (if desired), and thinly slice potatoes about 1/8 inch thick. Try to keep the slices uniform for even cooking.

4. Layer the casserole: Place a layer of sliced potatoes on the bottom of your prepared baking dish. Spread half of the beef mixture on top. Add a sprinkle of shredded cheese. Repeat with another layer of potatoes, the remaining beef mixture, and more cheese. Finish with a final layer of potatoes, pour over any extra sauce, and top generously with shredded cheese.

5. Cover and bake: Cover tightly with foil and bake for 60 minutes, or until potatoes are fork-tender. Remove the foil and bake an additional 15–20 minutes to allow the cheese to brown and bubble.

6. Rest before serving: Let the casserole sit for 10 minutes before slicing. This helps the layers set and makes serving easier.

FAQ

1. Can I make this casserole ahead of time?
Yes! You can fully assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking. Just add an extra 10–15 minutes to the baking time if starting from cold.

2. Do I have to use canned cream soup?
Not at all. You can make a homemade sauce by whisking together butter, flour, and broth with cream or milk. It’s a great option if you prefer from-scratch cooking or need to control ingredients for dietary reasons.

3. Can I use frozen hash browns instead of fresh potatoes?
Yes, you can swap in thawed shredded hash browns for convenience. The texture will be slightly different, but it works well as a shortcut.

4. What cheese is best for this recipe?
Sharp cheddar adds the most flavor, but mozzarella melts beautifully. A mix of cheddar and Monterey Jack is my favorite for creaminess and taste.

5. How do I know when the casserole is done?
Test the potatoes with a fork or knife—if they’re tender all the way through, it’s ready. The top should also be golden and bubbling.

6. Can I freeze this casserole?
Yes! Bake it, cool completely, then wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Storage Tips

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Reheating: Warm individual servings in the microwave or reheat the whole dish in the oven at 350°F (175°C) until hot.

• Freezing: Best to freeze after baking, but you can also freeze it unbaked if tightly wrapped. Just add extra baking time when cooking from frozen.

Variations

• Loaded Casserole: Add crumbled bacon, green onions, and a dollop of sour cream on top for a loaded baked potato twist.

• Tex-Mex Style: Mix in taco seasoning with the beef and top with pepper jack cheese. Serve with salsa or guacamole.

• Vegetable Boost: Add layers of spinach, mushrooms, or bell peppers between the potatoes and beef.

• Spicy Kick: Stir in diced jalapeños or crushed red pepper for heat.

• Lighter Version: Use ground turkey, low-fat cheese, and a light cream sauce instead of canned soup.

Cheesy Hamburger Potato Casserole

There’s nothing quite like the warm, comforting aroma of a bubbling casserole coming out of the oven. For me, casseroles have always been the ultimate cozy food—the kind of meal that brings the whole family running to the dinner table.

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Prep Time: 20minutes minutes

Cook Time: 1hour hour

Total Time: 1hour hour 20minutes minutes

Servings: 8

Ingredients

• 1 ½ lbs ground beef or ground turkey
  
• 1 medium onion chopped
• 3 cloves garlic minced
• 5 –6 medium russet potatoes thinly sliced (about 1/8 inch)
  
• 2 cups shredded cheddar cheese divided
• 1 cup shredded mozzarella optional, for extra meltiness
• 1 10.5 oz can cream of mushroom soup (or cream of chicken)
• 1 cup milk
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika optional
• 1 tbsp olive oil or butter for greasing the dish

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Instructions

• Preheat oven: Heat to 350°F (175°C). Grease a 9×13-inch baking dish with olive oil or butter.
• Cook beef mixture: In a skillet, brown ground beef with onion until fully cooked. Drain excess fat. Stir in garlic, salt, pepper, and paprika.
• Make sauce: In a bowl, whisk together cream of mushroom soup and milk until smooth.
• Assemble casserole:
• Layer half the sliced potatoes on the bottom of the baking dish.
• Spread half the beef mixture over potatoes.
• Pour half the sauce over beef and sprinkle with 1 cup cheddar.
• Repeat layers with remaining potatoes, beef, sauce, and finish with the rest of the cheddar + mozzarella.
• Bake covered: Cover with foil and bake for 45 minutes.
• Bake uncovered: Remove foil and bake for an additional 15–20 minutes, until potatoes are tender and cheese is bubbly and golden.
• Serve: Let rest 5 minutes before serving. Great with a green salad or steamed veggies.