I lean on this cozy, family-classic casserole when I want something hearty, crowd-pleasing, and wonderfully cheesy with minimal fuss. I brown ground beef with onions and garlic, layer it with thin-sliced potatoes, blanket everything in a creamy sauce, and finish with a bubbling cap of cheddar that makes the whole kitchen smell like comfort.
Why You’ll Love This Recipe
I get a full, satisfying dinner with simple pantry staples and a handful of fresh ingredients. I slice the potatoes thin so they turn tender and creamy in the oven, I whisk a quick sauce so every layer stays moist, and I let the cheddar melt and brown for those irresistible, toasty edges that everyone fights over.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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ground beef
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russet or Yukon gold potatoes, thinly sliced
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yellow onion, diced
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garlic, minced
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condensed cream of mushroom soup (or cream of chicken)
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milk
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sour cream
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shredded cheddar cheese
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paprika
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salt and pepper
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fresh parsley or green onion, for garnish
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butter or oil, for greasing the dish
Directions
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I preheat the oven to 190°C/375°F and lightly grease a 23×33 cm (9×13-inch) baking dish.
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I brown the ground beef in a large skillet over medium-high heat, breaking it up as it cooks. I add the onion and cook until soft, then stir in the garlic for 30 seconds. I drain excess fat and season with salt, pepper, and a pinch of paprika.
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I whisk the soup, milk, sour cream, ½ teaspoon paprika, 1 teaspoon salt, and ½ teaspoon black pepper in a bowl until smooth.
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I layer half the potatoes in the dish (overlapping slightly), season lightly with salt and pepper, and spread half the beef over them. I drizzle half the sauce on top. I repeat with the remaining potatoes, beef, and sauce.
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I cover the dish tightly with foil and bake for 45–50 minutes, until the potatoes are nearly tender when pierced.
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I remove the foil, scatter the cheddar over the top, and bake 10–15 minutes more, until the cheese is melted and bubbling. I broil for 1–2 minutes if I want extra browning.
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I rest the casserole 10 minutes so the layers set, then I garnish with parsley or green onion and slice into squares.
Servings and timing
I plan on 6 hearty servings. Prep Time: 20 minutes; Cook Time: 60–65 minutes; Rest Time: 10 minutes; Total Time: about 1 hour 30 minutes.
Variations
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I make a “loaded” version by stirring in cooked bacon and topping with extra cheddar, sour cream, and chives after baking.
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I go Tex-Mex by seasoning the beef with chili powder and cumin, swapping half the cheddar for pepper jack, and adding a handful of corn or black beans.
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I lighten it up by using extra-lean beef and replacing part of the soup with low-fat Greek yogurt.
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I skip the canned soup by making a quick homemade sauce: I melt butter, whisk in flour, cook 1 minute, then whisk in milk and simmer until thick; I season with garlic powder, onion powder, salt, and pepper.
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I turn it into a slow-cooker version by layering everything in a 5–6 qt crock, cooking on Low for 5–6 hours (until the potatoes are tender), then sprinkling on cheese for the last 10–15 minutes.
storage/reheating
I let leftovers cool, then I cover and refrigerate for up to 4 days. For longer storage, I freeze tightly wrapped portions for up to 2 months (I know potatoes can soften after freezing, but the cheese and sauce keep the texture pleasant). To reheat a pan, I cover with foil and bake at 175°C/350°F for 20–25 minutes, or I reheat individual slices in the microwave in 60-second bursts until hot. I add a splash of milk or cream if the casserole looks dry.
FAQs
Do I need to pre-cook the potatoes?
I don’t when I slice them thinly (about 3 mm/⅛-inch). If my slices are thicker, I parboil them 5–7 minutes to guarantee tenderness.
Can I assemble this ahead?
I can assemble it up to 24 hours in advance, cover tightly, and refrigerate. When I’m ready to bake, I add 5–10 extra minutes since it starts cold.
What potatoes work best?
I reach for Yukon golds for a creamy bite that holds its shape, or russets for a softer, more “scalloped” texture.
How do I prevent a greasy or watery casserole?
I fully drain the beef, I don’t overdo the milk in the sauce, I bake covered first so the potatoes steam, and I always rest the casserole 10 minutes before cutting.
Can I swap the cheese?
I can. I love sharp cheddar for flavor, but Colby-Jack, Monterey Jack, or a melty mix like cheddar-mozzarella all work beautifully.
Conclusion
I keep this cheesy hamburger potato casserole in my rotation because it’s simple, comforting, and endlessly adaptable. I can prep it ahead, feed a crowd, and count on that golden, bubbly top to bring everyone to the table fast.
Print
Cheesy Hamburger Potato Casserole
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Diet: Halal
Description
Cozy, crowd-pleasing casserole with browned ground beef, thin-sliced potatoes, and a creamy sauce, baked under a bubbling cap of sharp cheddar until golden and irresistibly cheesy.
Ingredients
1 1/2 lb (680 g) ground beef (85–90% lean)
2 lb (900 g) russet or Yukon gold potatoes, thinly sliced (about 1/8 in / 3 mm)
1 medium yellow onion, diced
3 cloves garlic, minced
2 cans (10.5 oz/298 g each) condensed cream of mushroom soup (or cream of chicken)
1 cup (240 ml) milk
1/2 cup (120 ml) sour cream
2 cups (8 oz/225 g) shredded sharp cheddar cheese
1 tsp paprika, divided
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper, plus more to taste
1 Tbsp butter or neutral oil, for greasing the dish
2 Tbsp chopped fresh parsley or sliced green onions, for garnish
Instructions
- Preheat oven to 190°C/375°F. Lightly grease a 23×33 cm (9×13 in) baking dish with butter or oil.
- Brown the ground beef in a large skillet over medium-high heat, breaking it up as it cooks, 5–7 minutes. Add diced onion and cook until softened, 3–4 minutes; stir in garlic for 30 seconds. Drain excess fat, then season with a pinch of paprika, salt, and pepper.
- In a bowl, whisk together condensed soup, milk, sour cream, 1/2 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper until smooth.
- Layer half the potatoes in the prepared dish, slightly overlapping; season lightly with salt and pepper. Spread half the beef over the potatoes, then drizzle half the sauce on top. Repeat with remaining potatoes, beef, and sauce.
- Cover tightly with foil and bake 45–50 minutes, until the potatoes are nearly tender when pierced.
- Remove foil, scatter cheddar evenly over the top, and bake 10–15 minutes more until the cheese is melted and bubbling. For extra browning, broil 1–2 minutes, watching closely.
- Rest 10 minutes so the layers set. Garnish with parsley or green onions, slice into squares, and serve.
Notes
Timing/servings: Makes 6 hearty servings. Resting helps clean slices.
Loaded version: Stir in cooked crumbled bacon; top with extra cheddar, sour cream, and chives after baking.
Tex-Mex twist: Season beef with 1–2 tsp chili powder and 1 tsp ground cumin; swap in some pepper jack and add a handful of corn or black beans.
Lighter option: Use extra-lean beef and replace part of the soup with low-fat Greek yogurt.
No-can sauce: Make a quick béchamel (butter + flour + milk) and season with garlic/onion powder, salt, and pepper.
Slow cooker: Layer in a 5–6 qt crock; cook on Low 5–6 hours (until potatoes are tender), add cheese during last 10–15 minutes.
Potato tip: Slice about 3 mm (1/8 in). If thicker, parboil 5–7 minutes to ensure tenderness.
Storage: Refrigerate up to 4 days; freeze portions up to 2 months. Reheat covered at 175°C/350°F for 20–25 minutes or microwave slices in 60-second bursts. Add a splash of milk if dry.
Halal-friendly: Use halal-certified beef, soup, and cheese.
- Prep Time: 20 minutes
- Cook Time: 60–65 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 680
- Sugar: 5 g
- Sodium: 1350 mg
- Fat: 42 g
- Saturated Fat: 19 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 135 mg
