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This cheesy Hamburger Potato Casserole is the ultimate hearty dinner for your dinner table – because it brings all the hearty vibes. Layers of seasoned ground beef, tender sliced russet potatoes, and melty cheddar cheese come together in one easy, satisfying bake. Simple ingredients, big flavor, creamy sauce, and always a crowd-pleaser.
For a stove-top version of this recipe try this Beef and Potatoes Skillet 🍽
Hamburger Potato Casserole (Easy, Cheesy, Family Favorite)
If you’re craving pure comfort food, this cheesy hamburger potato casserole delivers every time.
Layers of seasoned ground beef, tender sliced potatoes, and a creamy cheesy sauce bake together into a bubbly, golden masterpiece. It’s budget-friendly, simple to prep, and perfect for busy weeknights or a cozy Sunday dinner ❤︎
Why You’ll Love This Casserole Recipe
- ✔️Simple Pantry Ingredients
- ✔️Affordable, Budget-Friendly Meal
- ✔️Great For Leftovers
- ✔️Feeds a Large Family or a Crowd
- ✔️Ultra Creamy, Cheesy, and Hearty
Ingredients Needed For Cheesy Hamburger Potato Casserole
- Ground Beef : Two pounds of lean ground beef is needed for the casserole recipe; I use lean 93/7 ground beef.
- Onion : A yellow onion, sweet onion, or white onion are all great choices. I prefer using sweet onions when I cook.
- Garlic Cloves : Use fresh garlic that has been minced or pressed, garlic paste, or chopped garlic from a jar – just measure out 2 teaspoons of it.
- Condensed Cream of Potato Soup
- Condensed Cream of Mushroom Soup
- Whole Milk : The extra fat in whole milk is needed for the casserole, another option is to use half and half.
- Russet Potatoes : Peel the potatoes and then use a mandolin slicer to thinly slice them.
- Paprika, Onion Powder, Garlic Powder, Black Pepper
- Shredded Cheddar Cheese : I highly recommend buying a block of cheddar cheese and using a cheese grater to shred it yourself. It melts much smoother, creamier, and it tastes better than the bag of shredded cheese you buy at the store.
How To Make Hamburger Potato Casserole Recipe (Printable Recipe Card)
Preheat the oven to 350° F. Lightly spray a 9×13 casserole dish with nonstick spray. Set aside.
In a large skillet, over medium-high heat, add the ground beef, onions, and garlic. Cook and crumble the ground beef into bite-sized pieces, and continue cooking until it’s no longer pink and the onions are softened. Drain excess grease from the skillet.
Stir the cream of potato soup, cream of mushroom soup, and milk into the ground beef mixture until well combined.
Add the peeled and sliced potatoes to a large bowl. Sprinkle the dried seasonings over top, and gently mix everything together until all the potato slices are coated in seasoning.
Layer of the potatoes evenly into the prepared casserole dish, then cover with half of the ground beef mixture and half of the cheese. Repeat the layers one more time with the remaining potatoes, ground beef, and cheese.
Cover the pan with aluminum foil and bake for 1 hour and 30 minutes or until the potatoes are fork tender.
Remove the casserole from the oven and allow it to cool and set for about 10 minutes before serving. Enjoy!
How To Store Leftover Hamburger Casserole
- Refrigerator : Leftover casserole should be stored in an airtight container, in the fridge, for 3-4 days. Leave leftovers inside the casseriole dish covered with a lid or plastic wrap, or transfer leftovers to an airtight storage container.
- Freeze UnCooked For Meal Prep : Assemble the casserole as stated in the recipe but do not cook it. Wrap the pan in a double layer of plastic wrap, and then gain in a double layer of aluminum foil. Freeze for up to 2 months. Defrost the casserole in the fridge overnight before baking.
- Freeze Cooked Leftovers : Once completely cooled, place leftovers into a freezer-safe container or bag, and freeze for up to 2 months. Defrost in the refrigerator overnight before reheating.
- To Reheat : If baking from meal prep (uncooked casserole that has been defrosted) follow the baking instructions. Add a few additional minutes for the colder baking dish. When reheating leftovers, place them into an oven-safe dish, cover it, and bake in a 350° F oven for 15-20 minutes. You can also microwave individual servings as well.
Substitutions and Ingredient Notes
- Ground Beef : Other options include ground turkey, ground chicken, or ground pork.
- Onion : I use a sweet vidalia onion but you could also use a white onion or yellow onion.
- Whole Milk : It’s best to use a higher fat milk – so I recommend only using whole milk or half and half for a creamier consistency.
- Russet Potatoes : Russet potatoes are the best to use but another option is yukon gold potatoes (yellow yukon golds).
- Condensed Soup : I love using the cream of potato + cream of mushroom, however, you could use any variation of condensed creamed soup. Cream of mushroom has a ton of good flavor so I definitely recommend using that. You could use cream of mushroom with garlic, cream of onion, cream of chicken if wanted, etc.
- Cheddar Cheese : Use mild cheddar, medium cheddar, sharp cheddar, or even white cheddar cheese. You could also use pepper jack for some spice or colby jack.
Recipe FAQs
What Is The Best Way To Slice The Potatoes?
I highly recommend using a mandolin slicer – this way, you are use to get them all in the same thickness which results in a more even bake. I use and love this Mandolin Slicer.
Can I Make This Ahead of Time?
You can prepare the casserole and freeze it (uncooked) as a freezer-prep meal. Make sure to double wrap it in plastic wrap and then again, double wrap in aluminum foil. Freeze for up to 2 months. You can also prepare it, cover it, and refrigerate it up to 24 hours before cooking. Add a few minutes to the cook time to account for the chilled casserole.
Can This Be Made In The Crockpot?
Yes, you can make this in the crockpot. Spray the insert with nonstick spray and layer according to the directions in the recipe. Then cook on high for 2-3 hours, or until the potato slices are fork tender.
More Easy Casserole Recipes With Potatoes
- Twice Baked Potato Casserole
- Loaded Mashed Potato Casserole
- The Best Easy Cheesy Funeral Potatoes Casserole
- Cheesy Scalloped Potatoes (With Russet Potatoes)
- Cheesy Scalloped Potatoes With Ham Recipe
- Cheesy Potato Bacon Casserole (Oven Baked Loaded Potatoes)
- Meringue Topped Sweet Potato Casserole
- Cheesy Ham and Potato Casserole Recipe
Hamburger Potato Casserole
Ingredients
- 2 pounds lean ground beef (I use 93/7)
- 1 onion (finely diced, yellow or sweet onion)
- 2 teaspoons minced garlic
- 1 can (10.5 oz) condensed cream of potato soup
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup whole milk
- 6 medium Russet potatoes (peeled & thinly sliced)
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 3 cups shredded cheddar cheese
Instructions
- Preheat the oven to 350° F. Lightly spray a deep 9×13 casserole dish with nonstick spray. Set aside.
- In a large skillet, over medium-high heat, add the ground beef, onions, and garlic. Cook and crumble the ground beef into bite-sized pieces, and continue cooking until it's no longer pink and the onions are softened. Drain excess grease from the skillet.2 pounds lean ground beef, 1 onion, 2 teaspoons minced garlic
- Stir the cream of potato soup, cream of mushroom soup, and milk into the ground beef mixture until well combined.1 can (10.5 oz) condensed cream of potato soup, 1 can (10.5 oz) condensed cream of mushroom soup, 1 cup whole milk
- Add the peeled and sliced potatoes to a large bowl. Sprinkle the dried seasonings over top, and gently mix everything together until all the potato slices are coated in seasoning.6 medium Russet potatoes, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon kosher salt, ½ teaspoon black pepper
- Add a layer of the potatoes evenly into the prepared casserole dish, then cover with half of the ground beef mixture and half of the cheese. Repeat the layers one more time with the remaining potatoes, ground beef, and cheese.3 cups shredded cheddar cheese
- Cover the pan with aluminum foil and bake for 1 hour and 30 minutes or until the potatoes are fork tender.
- Remove the casserole from the oven and allow it to cool and set for about 10 minutes before serving. Enjoy!
Notes
- Ground Beef : Other options include ground turkey, ground chicken, or ground pork.
- Onion : I use a sweet vidalia onion but you could also use a white onion or yellow onion.
- Whole Milk : It’s best to use a higher fat milk – so I recommend only using whole milk or half and half for a creamier consistency.
- Russet Potatoes : Russet potatoes are the best to use but another option is yukon gold potatoes (yellow yukon golds).
- Condensed Soup : I love using the cream of potato + cream of mushroom, however, you could use any variation of condensed creamed soup. Cream of mushroom has a ton of good flavor so I definitely recommend using that. You could use cream of mushroom with garlic, cream of onion, cream of chicken if wanted, etc.
- Cheddar Cheese : Use mild cheddar, medium cheddar, sharp cheddar, or even white cheddar cheese. You could also use pepper jack for some spice or colby jack.
Nutrition
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