Cheesy hamburger potato casserole layers thinly sliced russet potatoes, seasoned ground beef, and a creamy mushroom sauce, all under a blanket of melted cheddar and mozzarella. It is the kind of hearty one dish dinner that feeds a crowd and tastes like comfort food at its best. Plan on about 95 minutes, most of it hands off in the oven.
The potatoes bake right in the sauce, so they turn tender and absorb every bit of flavor. Prep takes about 30 minutes, and the casserole reheats well, which makes it a good make ahead dinner for busy weeks.
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Why This Cheesy Hamburger Potato Casserole Recipe Works
Slicing the potatoes thin, about 1/8 inch, means they cook through in the time it takes to melt the cheese. Baking covered traps steam so the slices soften, and the uncovered finish browns the cheese and thickens the sauce.
The sauce is a simple mix of cream of mushroom soup and milk, which saves you from making a roux. Because the soup and cheese are already salty, the beef gets only a small pinch of salt, and the garlic and paprika add the extra savory flavor.
Ingredients for Cheesy Hamburger Potato Casserole
- 1 1/2 pounds ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 5 to 6 medium russet potatoes, peeled and sliced 1/8 inch thick
- 2 cups shredded cheddar cheese, divided
- 1 cup shredded mozzarella cheese
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup milk
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 tablespoon olive oil or butter, for greasing the dish
Russet potatoes. Their high starch content helps thicken the sauce as they bake. Yukon Gold potatoes also work but hold their shape more.
Ground beef. Eighty percent lean gives the most flavor, and you will drain the extra fat. Ground turkey is a lighter swap.
Cream of mushroom soup. It makes an instant creamy sauce. Cream of chicken soup works equally well.
How to Make Cheesy Hamburger Potato Casserole
1. Prep the dish. Heat the oven to 350 degrees F and grease a 9×13 inch baking dish with the oil or butter.
2. Brown the beef. Cook the beef and onion in a large skillet over medium heat for 8 to 10 minutes, until the beef is no longer pink and reaches 160 degrees F. Drain off the fat.
3. Season. Stir in the garlic, salt, pepper, and paprika and cook for 30 seconds. Adding the garlic last keeps it from burning.
4. Make the sauce. Whisk the soup and milk together in a bowl until smooth.
5. Layer the first half. Arrange half the potatoes in the dish, top with half the beef, pour over half the sauce, and sprinkle with 1 cup of cheddar.
6. Layer the second half. Repeat with the remaining potatoes, beef, and sauce, then top with the rest of the cheddar and the mozzarella.
7. Bake covered. Cover tightly with foil and bake for 45 minutes.
8. Finish uncovered. Remove the foil and bake another 15 to 20 minutes until the potatoes are tender and the cheese is bubbly and golden. Rest for 5 minutes before serving.
How to Serve Cheesy Hamburger Potato Casserole
This casserole is rich, so pair it with a crisp green side such as air fryer broccoli with parmesan. A basket of air fryer garlic bread slices is great for soaking up the sauce.
If your family loves casseroles, you will also enjoy taco casserole with tortilla chips or chicken alfredo casserole for another easy weeknight bake.
How to Store and Reheat Cheesy Hamburger Potato Casserole
Cool leftovers within 2 hours and refrigerate in an airtight container for 3 to 4 days. The UMN Extension guide on storing and reheating leftovers recommends reheating to 165 degrees F.
Reheat individual portions in the microwave, or cover the dish and warm it in a 350 degree F oven until hot in the center. A splash of milk keeps the sauce creamy.
Tips and Variations for Cheesy Hamburger Potato Casserole
Slice evenly. A mandoline gives you uniform slices, so every potato cooks at the same rate.
Keep the foil tight. A loose cover lets steam escape and leaves the potatoes firm.
Test with a knife. If the center of the dish does not slide a knife in easily after the uncovered bake, add 10 more minutes covered.
Drain the beef well. Extra grease can make the sauce oily and the layers loose.
Shred your own cheese. Block cheese melts more smoothly than pre shredded.
Make it spicy. Swap one cheese for pepper jack or add a pinch of cayenne to the beef.
Add vegetables. Stir frozen peas or chopped broccoli into the beef layer for extra color.
Frequently Asked Questions About Cheesy Hamburger Potato Casserole
Do I Need to Parboil the Potatoes for Cheesy Hamburger Potato Casserole?
No. Thin slices cook through in the sauce while the casserole bakes covered. Just keep the slices about 1/8 inch thick.
Can I Make Cheesy Hamburger Potato Casserole Ahead of Time?
Yes. Assemble it, cover, and refrigerate for up to a day, then add 10 minutes to the covered baking time.
Can I Freeze It?
You can freeze the baked casserole, but the potatoes soften and the sauce may separate slightly. Thaw overnight in the refrigerator before reheating.
Why Are My Potatoes Still Hard?
The slices were likely too thick, or the foil was loose. Slice thinner and seal the foil tightly next time.
Can I Use Ground Turkey in Cheesy Hamburger Potato Casserole?
Yes. Add a little extra oil to the skillet and cook it to 165 degrees F before layering.
Cheesy Hamburger Potato Casserole
Equipment
- 9×13 inch baking dish
- Large skillet
- Mixing bowl
- Aluminum foil
Ingredients
Main Ingredients
- 1 ½ lb ground beef 80 percent lean
- 1 medium onion chopped
- 3 cloves garlic minced
- 5 to 6 medium russet potatoes peeled and sliced 1/8 inch thick
- 2 cup shredded cheddar cheese divided
- 1 cup shredded mozzarella cheese
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup milk
- ¼ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 1 tbsp olive oil or butter for greasing the dish
Instructions
Cooking
- Prep the dish. Preheat to 350 degrees F and grease a 9×13 inch baking dish.
- Brown the beef. Cook the beef and onion in a large skillet until no pink remains and 160 degrees F, then drain the fat.
- Season. Stir in the garlic, salt, pepper, and paprika.
- Make the sauce. Whisk the soup and milk in a bowl until smooth.
- Layer. Layer half the potatoes, beef, sauce, and 1 cup cheddar, then repeat and top with the remaining cheddar and the mozzarella.
- Bake covered. Cover with aluminum foil and bake 45 minutes.
- Finish. Uncover and bake 15 to 20 minutes more until the potatoes are tender and the cheese is golden. Rest 5 minutes.
