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Ground beef is layered between sliced potatoes, cheese, and a cheddar soup mixture in this Hamburger Potato Casserole. An easy but filling casserole perfect for busy families.
Casseroles are my go-to during busy seasons of life. Some of our family favorites that are both hearty and filling include my John Wayne casserole and this hamburger potato casserole. In fact, my family often argues about who gets the leftovers of this casserole! It’s that good.
Why My Family Loves This Hamburger Potato Casserole
- Creamy and cheesy. This casserole is super cheesy with a creamy base, thanks to the layers of cheddar cheese soup and shredded cheese. There are four cups of cheddar and mozzarella in this dish!
- Hearty & filling. With burger, potatoes, and lots of cheese, this hamburger potato casserole definitely falls into the “cozy comfort food” category. It’s great anytime but we especially love it during the winter.
- Make-ahead friendly. Hamburger potato casserole makes excellent leftovers. It can also be assembled and frozen before baking. I love to keep an extra one in the freezer for busy weeks!
Recipe Ingredients
Here’s a run-down of each ingredient in this casserole. The exact measurements can be found in the recipe card below.
- Ground beef – I like to use 80/20 lean ground beef for less grease.
- Salt & pepper
- Potatoes – I recommend russet potatoes for this casserole as they bake well. Peel and cut into 1/4 inch thick slices.
- Cheddar cheese soup – Adds a creamy, cheese texture to the casserole.
- Sour cream – Adds a bit of tangy flavor to break up the richness of the soup.
- Whole milk – 2% would also work fine.
- Spices – Garlic powder & onion powder.
- Shredded cheese – I use equal parts cheddar cheese and mozzarella cheese for a variety in flavor.
How To Make Hamburger Potato Casserole
This casserole is so easy to make and assemble. Scroll down to the recipe card for the printable instructions.
- Prep. Preheat the oven to 375F. Grease the casserole dish.
- Cook the beef. Brown the beef over medium heat. Season with salt and pepper. Drain any excess grease.
- Make the soup mixture. Combine the soup, sour cream, milk, and spices. Stir until combined.
- Assemble. Add half of the potato slices to the bottom of the casserole dish. Spread the cooked beef over the potatoes, followed by half of the soup mixture and half of the cheese. Repeat with the ingredient ingredients, finishing with the cheeses.
- Bake. Cover with foil and bake for an hour. Remove the foil and bake for an additional 10 minutes.
- Enjoy. Let the casserole cool for 5-10 minutes. Then slice and serve!
Tips & Variations
Here are a few ways to make this hamburger potato casserole recipe your own, plus a few general tips.
- Slice the potatoes thinly. Aim for 1/4 inch thickness and try to make them all equal in thickness. This ensures that they cook fully during the hour bake time.
- Let rest before serving. I recommend letting the casserole cool for 10 minutes or so before slicing and serving. This gives the soup and cheese layers time to solidify a bit, which make it easier to serve.
- Try other potatoes. Sweet potatoes or Yukon gold potatoes can be used instead of russet potatoes. Note that the flavor will be different, especially when using sweet potatoes.
- Add some veggies. Add vegetables like sautéed onions, bell peppers, broccoli or mushrooms to the ground beef for extra flavor and texture.
- Try a different seasoning. Use Italian seasoning, paprika, or smoked paprika to enhance the dish.
- Swap the cheese. Swap the cheddar and mozzarella with Monterey jack, Colby jack, or even pepper jack for a twist. I just recommend using at least two types of cheese (or a blend) for the most flavor.
How To Store & Reheat Leftovers
- Fridge. Store leftover hamburger potato casserole in an airtight container in the refrigerator for up to 3-4 days.
- Freezer. You can freeze this casserole before or after baking. Wrap it tightly with plastic wrap and aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before reheating or baking.
- Reheat. Reheat individual portions in the microwave or the entire dish in a 350°F (175°C) oven until warmed through.
Hamburger Potato Casserole
Ground beef is layered between sliced potatoes, cheese, and a cheddar soup mixture in this Hamburger Potato Casserole. An easy but filling casserole perfect for busy families.
Servings: 8 people
Ingredients
- 2 pounds ground beef
- 1 teaspoon kosher salt divided
- ½ teaspoon black pepper divided
- 3-4 medium russet potatoes peeled and sliced 1/4 inch thick
- 10.5 ounce can condensed cheddar cheese soup
- ¼ cup sour cream
- 1/2 cup whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups shredded cheddar cheese
- 2 cups shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease or spray a 9×13-inch casserole dish and set aside.
- Brown the ground beef in a large skillet over medium heat. Season it with salt and pepper while cooking. Once fully cooked, drain any excess grease and set the beef aside.
- In a mixing bowl, combine the condensed cheddar cheese soup, sour cream, milk, garlic powder, onion powder, and additional salt and pepper to taste. Stir until well mixed.
- Arrange half of the potato slices in an even layer on the bottom of the prepared casserole dish.
- Spread half of the cooked ground beef over the potatoes. Pour half of the cheese soup mixture evenly over the beef, followed by half of the shredded cheddar and mozzarella cheese.
- Repeat the layering process with the remaining potatoes, ground beef, cheese soup mixture, and the rest of the shredded cheeses.
- Cover the casserole tightly with foil and bake for 1 hour. Then remove the foil and bake for an additional 10 minutes, or until the potatoes are tender and the cheese is bubbly and golden.
- Allow the casserole to rest for about 5-10 minutes before serving. Enjoy!
Last Step:
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Notes
Store leftover hamburger potato casserole in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
Calories: 598kcal | Carbohydrates: 21g | Protein: 35g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 938mg | Potassium: 894mg | Fiber: 1g | Sugar: 2g | Vitamin A: 676IU | Vitamin C: 5mg | Calcium: 414mg | Iron: 3mg
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