Cheesy Hamburger Potato Casserole
When I need a dinner that feels filling, comforting, and easy to put together, I always go back to casseroles. This cheesy hamburger casserole recipe is one of my go-to meals, especially when I have potatoes and ground beef on hand.
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It’s basically layers of seasoned ground beef, sliced potatoes, a creamy sauce, and melty cheese baked until bubbly and tender. They’re great for busy weeknights or Sunday dinners.
I like to pair it with my Creamy Cucumber Salad for a cool and refreshing contrast. You can also serve it with my Baby Calamari Garden Salad—and if you’d rather keep it simple, just skip the calamari and enjoy it as a fresh garden salad.
How to Make Hamburger Potato Casserole
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat the oven to 350°F.
2. Brown the ground beef in a medium skillet, breaking it up as it cooks, until no longer pink.
3. Peel and slice the potatoes.
4. In a medium bowl, whisk together the cream of mushroom soup, milk, and seasonings.
5. Grease the 8×8 inch casserole dish. Layer half the potatoes, half the meat, half the sauce, and half the cheese. Repeat the layers.
6. Cover with aluminum foil and bake for 1 hour. Remove the foil and bake for an additional 30 minutes, until the potatoes are tender and the cheese is bubbly.
Serve and Enjoy!
Important Recipe Notes
- Try to slice your potatoes thin and evenly (about ¼ inch) so they cook through at the same time. A mandoline slicer makes this quick.
- Cheddar works great, but you can swap in mozzarella, Colby Jack, or whatever you have on hand.
- Make sure to drain the fat after browning the beef so your casserole doesn’t turn out greasy.
- You can prep the casserole earlier in the day, cover it with foil, and keep it in the fridge until you’re ready to bake.
- Store leftovers in an airtight container in the fridge for up to 3 days. They reheat well in the oven or microwave.
Cheesy Hamburger Potato Casserole
Ingredients
- 1 lb ground beef
- 4 medium potatoes peeled and sliced into ¼ inch pieces
- 1 10.5 oz can cream of mushroom soup
- ½ cup milk
- 1 tsp garlic
- ½ tsp pepper
- ¼ tsp salt
- 8 oz cheddar cheese shredded
Instructions
- Preheat the oven to 350°F.
- Brown the ground beef in a medium skillet, breaking it up as it cooks, until no longer pink.
- Peel and slice the potatoes.
- In a medium bowl, whisk together the cream of mushroom soup, milk, and seasonings.
- Grease the 8×8 inch casserole dish. Layer half the potatoes, half the meat, half the sauce, and half the cheese. Repeat the layers.
- Cover with aluminum foil and bake for 1 hour. Remove the foil and bake for an additional 30 minutes, until the potatoes are tender and the cheese is bubbly.
Check Out More Potato Recipe Ideas!
Golden and Cheesy Party Potatoes
Creamy Potato Gnocchi with Bacon
