Hamburger Potato Casserole

A casserole pan with the potato and beef casserole inside of it with a serving spoon.

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.

Course Casserole, Dinner

Cuisine American

Keyword cheesy hamburger potato casserole, hamburger potato casserole

Prep Time 25

Cook Time 1 40

Cooling Time 10

Total Time 2 15

Servings

Calories 483kcal

Author Jessica - Together as Family

Equipment

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 9x13 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