Hamburger Potato Casserole
This cozy hamburger potato casserole layers seasoned ground beef, tender sliced potatoes, and a creamy sauce under a blanket of melted cheese. It is simple, filling, and made with everyday ingredients.
At a glance
- Total time
- 95 min
- Yield
- 6 servings
- Prep
- 20 min
- Cook
- 75 min
- Difficulty
- Easy
- Cuisine
- American
- Category
- Dinner
Hamburger potato casserole is the kind of dinner that feels right on a chilly night or a busy weeknight when you want one dish to do most of the work. It uses ground beef, potatoes, pantry seasonings, and cheese to make a hearty meal with very little fuss.
The potatoes bake in a creamy sauce until tender, while the beef adds savory flavor to every bite. A covered baking time helps the potatoes soften, then the casserole finishes uncovered so the cheese can melt and lightly brown.
Serve it with a green salad, steamed broccoli, or peas to keep the meal balanced. Leftovers reheat well, which makes this a practical recipe for meal prep too.
01What you'll need
Ingredients
15 items · 6 servings
- 1 tablespoon olive oil or neutral cooking oil
- 1 pound ground beef, 85% to 90% lean
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme or Italian seasoning
- 2 pounds russet or Yukon Gold potatoes, peeled if desired and sliced 1/8 inch thick
- 1 can (10.5 ounces) condensed cream of mushroom soup or cream of celery soup
- 3/4 cup milk
- 1/2 cup sour cream
- 1 tablespoon Worcestershire sauce
- 2 cups shredded cheddar cheese, divided
- 2 tablespoons chopped parsley or sliced green onions, for serving optional
02How to make it
Step-by-step
1. Heat the oven
Preheat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish with oil or nonstick spray. This helps the creamy sauce and cheese release more easily after baking.
2. Brown the beef
Warm the oil in a large skillet over medium-high heat. Add the ground beef and onion. Cook for 6 to 8 minutes, breaking the meat into small pieces with a spoon, until the beef is no longer pink and the onion has softened. Drain off excess fat if there is more than a tablespoon in the pan.
3. Season the filling
Stir in the garlic, 1 teaspoon of the salt, black pepper, paprika, and thyme. Cook for 1 minute, just until the garlic smells fragrant. Remove the skillet from the heat.
4. Mix the sauce
In a medium bowl, whisk together the condensed soup, milk, sour cream, Worcestershire sauce, and the remaining 1/2 teaspoon salt. Whisk means to stir quickly until the mixture looks smooth and even.
5. Layer the casserole
Spread one-third of the sliced potatoes in the prepared baking dish. Spoon over half of the beef mixture, then pour over about one-third of the sauce. Repeat with another third of the potatoes, the remaining beef, and another third of the sauce. Finish with the remaining potatoes and sauce.
6. Bake until tender
Cover the dish tightly with foil. Bake for 55 to 65 minutes, or until the potatoes are tender when pierced in the center with a small knife. If the slices are thicker than 1/8 inch, they may need a little more time.
7. Add the cheese
Remove the foil and sprinkle the cheddar evenly over the top. Return the casserole to the oven, uncovered, for 10 to 15 minutes, until the cheese is melted and the edges are bubbling.
8. Rest and serve
Let the casserole rest for 10 minutes before serving. Resting helps the sauce settle, so the slices hold together better. Sprinkle with parsley or green onions if you like.
03From our kitchen
Cook's tips
- Slice the potatoes thinly and evenly. A mandoline slicer is helpful, but a sharp knife works too. Uneven thick slices may stay firm while the rest of the casserole is done.
- Make it ahead: Assemble the casserole up to 24 hours ahead, cover, and refrigerate. Add 10 to 15 minutes to the covered baking time if baking straight from the fridge.
- Storage: Cover leftovers or transfer them to an airtight container. Refrigerate for up to 4 days. Reheat individual portions in the microwave or warm the dish, covered, in a 350°F oven until hot.
- Freezing: This casserole can be frozen after baking, though the potatoes may become a little softer after thawing. Cool completely, wrap well, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Cheese swaps: Cheddar is classic, but Monterey Jack, Colby, mozzarella, or a shredded cheese blend will work. For a stronger flavor, use sharp cheddar.
- Soup swaps: Cream of mushroom, cream of celery, or cream of chicken soup all work. If using a low-sodium soup, taste the sauce and add a pinch more salt if needed.
Cook's note
For the most reliable texture, do not skip the covered baking time. Foil traps steam in the dish, which helps the potatoes cook through before the cheese topping goes on.
04Frequently asked
Questions & answers
Can I use frozen potatoes instead of fresh potatoes?
Yes. Frozen sliced potatoes or thawed hash brown potatoes can work, but the texture will be a little different. If using frozen hash browns, thaw and pat them dry first, then bake until the center is hot and the edges are bubbling.
Why are my potatoes still hard?
The slices were probably too thick, the dish was not covered tightly, or the casserole needed more time. Cover it again with foil and bake in 10-minute intervals until a knife slides easily into the center.
Can I make hamburger potato casserole without condensed soup?
Yes. Make a quick white sauce instead: melt 3 tablespoons butter, whisk in 3 tablespoons flour, then slowly whisk in 1 1/2 cups milk. Cook until thickened, season with salt and pepper, and use it in place of the soup, milk, and sour cream mixture.
What kind of ground beef should I use?
Ground beef that is 85% to 90% lean works well. It has enough fat for flavor but usually does not make the casserole greasy. If using fattier beef, drain it well after browning.
Can I add vegetables?
Yes. Stir 1 to 2 cups of frozen peas, corn, green beans, or mixed vegetables into the cooked beef before layering. For fresh mushrooms or bell peppers, cook them with the onion so they soften and release extra moisture.
05Per serving
Nutrition facts
Nutrition Facts
6 servings
Amount per serving
% Daily Value*
- Total Fat34 g
- 44%
- Saturated Fat16 g
- 82%
- Cholesterol108 mg
- 36%
- Sodium900 mg
- 39%
- Total Carbohydrate32 g
- 12%
- Dietary Fiber4 g
- 14%
- Total Sugars4.9 g
- Protein27 g
- 54%
- Vitamin D0.7 mcg
- 3%
- Calcium368 mg
- 28%
- Iron3.8 mg
- 21%
- Potassium1039 mg
- 22%
* Percent Daily Values are based on a 2,000-calorie diet. Values are estimated from the ingredient list; actual amounts vary with brands, portion sizes, and substitutions.
05Keep cooking
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