Hamburger and Potato Casserole
This Hamburger and Potato Casserole is a family favorite that brings everyone running to the dinner table! This hearty meal has seasoned ground beef between layers of sliced potatoes, all covered in a creamy cheese sauce that bakes up golden and bubbly.
Looking for more hamburger casserole ideas? Try our Taco Rice Casserole, Hamburger Tater Tot Casserole, or Meatball Casserole.
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As a busy mom, nothing beats a warm, bubbling casserole straight from the oven on busy weeknights. It’s one of those easy dinner recipes that delivers pure comfort food every time!
What you’ll love about this Hamburger Casserole:
Recipe Ingredients:
You’ll need the following ingredients to make this Hamburger Casserole Recipe:
- Ground beef
- Yellow onion
- Garlic powder
- Italian seasoning
- Salt
- Black pepper
- Russet potatoes
- Cream of mushroom soup
- Evaporated milk
- Sharp cheddar cheese
- Sour cream
Ingredient Notes:
- Ground Beef: Use lean ground beef for the best flavor and texture – lean enough to avoid excess grease but not so lean it’s dry. You could substitute ground chicken for a lighter option.
- Russet Potatoes: This type of potato breaks down slightly during baking, creating a creamy texture that holds the casserole together. Yukon golds or even sweet potatoes work well too.
- Sharp Cheddar: The sharp flavor stands up well to the other ingredients and gives you that perfect melty cheese pull when serving. Try extra-sharp cheddar for even more flavor.
How to make Hamburger and Potato Casserole step-by-step:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
STEP 1: Preheat oven to 350°F. Grease a 9×13 inch casserole dish.
STEP 2: In a large skillet, brown ground beef and onion over medium heat until fully cooked. Drain grease well and season with garlic powder, Italian seasoning, salt, and pepper. This cooking step takes about 8-10 minutes.
STEP 3: In a large bowl, combine cream of mushroom soup, evaporated milk, 1/2 cup shredded cheddar cheese, and sour cream. Whisk until smooth.
STEP 4: Layer half of the sliced potatoes in the prepared baking dish, overlapping slightly. Season lightly with salt and pepper.
STEP 5: Spread the cooked meat mixture evenly over the potatoes.
STEP 6: Layer remaining potatoes on top of the beef, overlapping slightly.
STEP 7: Pour the soup mixture evenly over the potatoes. Cover tightly with aluminum foil.
STEP 8: Bake for 1 hour. Check if potatoes are tender and if there is excess liquid on top. If the casserole looks too watery, continue baking uncovered for 10–15 minutes to reduce the liquid. Then sprinkle with the remaining 2 cups shredded cheddar cheese and bake uncovered for another 15–20 minutes, until the potatoes are fork-tender and the cheese is melted and golden.
STEP 10: Let rest for 10 minutes before serving. Garnish with chopped fresh parsley for a pop of color.
PRO TIP:
Slice the potatoes evenly using a food processor, mandoline or sharp knife. Consistent thickness ensures they all cook at the same rate. About 1/4 inch thick is perfect for tender potatoes that hold their shape!
Storage and Reheating:
Storage: Store leftover casserole in the refrigerator in an airtight container for up to 3-4 days. You can also cover the entire dish tightly with plastic wrap if storing in the original baking dish.
Reheating: Reheat individual portions in the microwave for 1-2 minutes or warm the whole casserole in a 350°F oven until heated through. The best part is it tastes just as good the next day!
Freezing: While this casserole can be frozen for up to 3 months, the creamy sauce may separate slightly when thawed. For best results, enjoy fresh or refrigerated within 3-4 days.
Additions and Substitutions:
ADDITIONS:
- Vegetables: Add fresh corn, green beans, or diced bell peppers to the beef mixture for extra nutrition.
- Seasonings: Try adding paprika, onion powder, worcestershire sauce, hot sauce, or a little bit of soup mix for different flavor profiles. Add extra seasonings to taste.
- Cheese Options: Mix in some mozzarella or pepper jack for variety.
- Herbs: Fresh thyme or rosemary add wonderful natural flavors to the potato layers.
SUBSTITUTIONS:
- Ground Beef: Use ground turkey, or ground chicken for different options.
- Soup Base: Try cream of celery or cream of chicken soup instead of mushroom. You could also use beef broth mixed with flour for a lighter sauce.
- Milk: Any kind of milk works, whole milk, 2%, or even heavy cream for richness.
FAQs about this Ground Beef Casserole:
Can I make this hamburger meat and potatoes ahead of time?
Yes! Assemble the entire casserole, cover, and refrigerate for up to 24 hours. Add about 10-15 extra minutes to the cooking time since it’s starting cold. It’s perfect for meal prep next time you’re planning ahead.
Why do my potatoes sometimes turn out undercooked?
Make sure your potato slices are no thicker than 1/4 inch and that your liquid mixture covers most of the potatoes. Thicker slices need longer cooking time.
How do I keep the potatoes from turning brown before baking?
If slicing them ahead, place the potatoes in a bowl of cold water. Drain and pat dry before layering them into the casserole.
What can I serve with this Hamburger Potatoes Casserole?
This tasty hamburger potato casserole recipe is perfect with a simple side salad, green beans, or warm dinner rolls for a complete family meal. It’s hearty, cozy, and one of those easy casserole recipes that everyone loves.
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Hamburger and Potato Casserole! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do! Find us on IG + TikTok: @littlechefwithin
Hamburger and Potato Casserole
Equipment
Ingredients
- 2 pounds ground beef
- 1 cup diced onions
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3 pounds russet potatoes peeled and sliced 1/4 inch thick
- 1 (10.75 ounces) can cream of mushroom soup
- 1 (12 ounce) can evaporated milk
- 1/2 cup sour cream
- 2 1/2 cups shredded sharp cheddar cheese divided
- chopped fresh parsley for garnish optional
Instructions
- Preheat oven to 350°F. Grease a 9×13 inch baking dish.
- In a large skillet, brown ground beef and onion over medium-high heat until fully cooked. Drain grease and season with garlic powder, Italian seasoning, salt, and pepper. 2 pounds ground beef,1 cup diced onions,1 teaspoon garlic powder,1 teaspoon Italian seasoning,1 teaspoon salt,1/4 teaspoon black pepper.
- In a large bowl, combine cream of mushroom soup, evaporated milk, 1/2 cup shredded cheddar cheese, and sour cream. Whisk until smooth. 1 (10.75 ounces) can cream of mushroom soup,1 (12 ounce) can evaporated milk, 1/2 cup sour cream.
- Layer half of the sliced potatoes in the prepared baking dish, overlapping slightly. Season lightly with salt and pepper. 3 pounds russet potatoes
- Spread the cooked ground beef mixture evenly over the potatoes.
- Layer remaining potatoes on top of the beef, overlapping slightly.
- Pour the soup mixture evenly over the potatoes. Cover tightly with aluminum foil.
- Bake for 1 hour. Check if potatoes are tender and if there's excess liquid on top. If too liquidy, bake uncovered for 10-15 minutes to reduce liquid, then sprinkle with remaining 2 cups shredded cheddar cheese.Return to oven and bake uncovered for another 15-20 minutes until potatoes are fork-tender and cheese is golden brown. 2 1/2 cups shredded sharp cheddar cheese
- Let rest for 10 minutes before serving. Garnish with chopped fresh parsley.
- Note: Adding too much cheese directly into the sauce can cause it to separate as it bakes. Use just a small amount in the sauce for creaminess and save the rest for the topping so the casserole stays smooth and cheesy without breaking.
Notes
Nutrition
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So good and in the winter months coming, it’ll be so good!!!