Kitchen Essentials You’ll Need

I keep things simple in my kitchen for a recipe like this. A few reliable tools make the process smooth and keep cleanup minimal. Each item helps with texture or timing so your casserole comes out creamy and perfectly browned.

9×13 baking dish
Large skillet for browning the beef
Sharp knife and cutting board for slicing potatoes and dicing onion
A medium mixing bowl and whisk for the creamy mixture
Measuring cups and spoons for accurate seasoning
Aluminum foil to cover the casserole while it bakes
A spatula and a slotted spoon for layering

A mandoline is optional if you want perfectly even potato slices, but a good chef’s knife works just fine. A thermometer isn’t necessary, but having an oven-safe timer and potholders will keep things comfortable and safe. These tools help you focus on the comforting smells and textures instead of fussing over equipment.

Why You’ll Love This Recipe

This dish is the kind of food that hugs you from the inside. Imagine the scent of bubbling cheddar as it comes out of the oven and the way the top turns a golden, slightly crispy brown. The potatoes become tender but hold their shape. The seasoned ground beef adds savory depth while the creamy soup-and-sour-cream mixture ties everything together into a luscious, spoonable casserole.

It hits those comfort-food notes without needing hours of prep.
The flavors are familiar and crowd-pleasing which makes it perfect for weeknights or casual potlucks.
Leftovers reheat beautifully which is a win for busy families.

If you enjoy layered skillet-and-sauce casseroles, you might also like a rich, creamy cheesy mashed potatoes recipe that pairs beautifully with hearty mains. The Cheesy Hamburger Potato Casserole balances creamy, cheesy, and savory textures in every bite which is why it becomes a repeat on my dinner rotation.

Cheesy Hamburger Potato Casserole Ingredients

1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
2 lbs potatoes, thinly sliced
1 can cream of mushroom or cream of chicken soup (10.5 oz)
1 cup milk
1 cup sour cream
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 cups shredded cheddar or cheddar–mozzarella blend
Optional: parsley or green onions

You can also keep a few pantry staples on hand to round out the dish: a drizzle of olive oil or a pat of butter for the skillet, extra salt and pepper for seasoning, and a splash of broth if you need to thin the creamy mixture. I like to use Yukon Gold potatoes for their creamy texture but russets work well too. The provided ingredients are all you really need for a cozy, satisfying casserole.

Step-by-Step Instructions for Cheesy Hamburger Potato Casserole

Preheat your oven to 375°F and grease a 9×13 baking dish. The oven will be ready while you prep which keeps the potatoes from discoloring. Greasing the dish helps the bottom layer release easily and prevents sticking.
Heat a large skillet over medium-high heat and add the ground beef and the diced onion. Cook until the beef is browned and the onions are translucent. You should see little browned bits on the pan and the aroma will be savory and inviting.
If there is excess fat, carefully drain the skillet. Return the pan to the heat and add the minced garlic along with the garlic powder, onion powder, paprika, salt, and black pepper. Stir and cook for about 1 minute until the garlic is fragrant and the spices bloom.
In a medium bowl whisk together the cream soup, milk, and sour cream until smooth and slightly glossy. This mixture should be pourable but rich. If it seems very thick, add a tablespoon of milk to loosen it.
Layer half of the thinly sliced potatoes in the prepared baking dish so they cover the bottom in a single slightly overlapping layer. The potatoes should look raw but tidy.
Evenly spread half of the cooked beef and onion mixture over the potatoes. The beef will form a savory blanket that contrasts with the starchy potatoes.
Pour half of the creamy soup mixture over the beef and potatoes, letting it seep into the edges. Sprinkle 1 cup of the shredded cheese over this layer so it begins melting into the filling.
Repeat the layers: arrange the remaining potato slices, spread the rest of the beef mixture, pour the remaining creamy sauce, and top with the remaining 1 cup of shredded cheese. The casserole should look evenly layered and slightly saucy.
Cover the dish tightly with foil and bake for 45 minutes. You will begin to smell the potatoes softening and the cheese melding.
Remove the foil and bake an additional 20–25 minutes until the potatoes are tender when pierced with a fork and the cheese is golden and bubbling on top. Look for edges that are slightly crisp and a center that jiggles very little.
Let the casserole rest for 10 minutes to set. Sprinkle with chopped parsley or sliced green onions if using. Serve warm and enjoy the creamy, cheesy comfort.

Fun Variations You Can Try

Swap the ground beef for ground turkey or shredded rotisserie chicken for a milder flavor.
Mix in a cup of frozen peas or corn between layers for added color and sweetness.
For a smoky twist add 1/2 teaspoon smoked paprika and a few dashes of hot sauce to the beef mixture.
Make it vegetarian by using a plant-based ground “beef” substitute and swapping the cream soup for a mushroom-based vegetarian option.
Replace half the potatoes with thinly sliced sweet potatoes for a sweeter, earthier casserole. If you try this, check doneness a little earlier as sweet potatoes can soften faster.
Add a crunchy topping by sprinkling panko mixed with a tablespoon of melted butter over the cheese in the last 10 minutes of baking.
If you want it lighter, use reduced-fat milk and sour cream and swap half the cheese for a lower-fat blend.

You’ll find small tweaks change the whole vibe of the dish. One of my favorite swaps is stirring in a tablespoon of Dijon mustard to the creamy mixture for a subtle tang that lifts the richness.

How I Love to Serve It

This casserole feels like a warm kitchen conversation. I usually bring it straight from the oven to the table on a trivet and let everyone serve themselves family-style. The top layer of golden cheese gives a little crackle under the fork. The inside is creamy and layered, so each scoop has a little potato, some beef, and a hit of sauce.

Serve with a bright salad dressed in lemon vinaigrette to cut through the richness.
Steamed green beans or roasted Brussels sprouts add a textured vegetable contrast.
For a cozy weeknight, pair it with warm rolls and a bowl of simple tomato soup for dunking.

When I host a casual gathering I place a bowl of chopped green onions and a small spoonful of sour cream on the side so people can customize. The casserole also works wonderfully as a potluck dish because it stays warm for a while and reheats well. For a more indulgent dinner, offer a side of garlicky sautéed mushrooms that echo the cream of mushroom soup base.

Helpful Tips from My Kitchen

I’ve made this casserole a dozen times and these small habits save time and disappointment. First, thinly sliced potatoes help cook evenly. I use a sharp knife and try to keep slices about the same thickness. If slices vary a lot the thinner ones can overcook.

Salt each potato layer lightly as you assemble so the seasoning is consistent. Don’t skip the short rest after baking. It lets the sauce thicken and makes slicing neat. If your beef mixture seems dry when browning, splash in a tablespoon of broth to loosen the fond and keep flavors concentrated.

If you want to speed things up, par-boil the potato slices for 3 minutes until just starting to soften, then drain and layer. That short cook can shave baking time off without losing the layered texture. Keep the foil snug while baking to trap steam; removing it early is what creates that golden cheese finish. Lastly, taste as you go when you can; adjust salt and pepper before assembling and remember that cheese adds saltiness too.

Important Cooking Reminders

Always preheat the oven to ensure even baking and consistent results.
Use caution when draining hot fat from the skillet to avoid burns.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through to preserve texture.
Freeze leftovers in a freezer-safe dish for up to 2 months; thaw overnight in the fridge before reheating.
Avoid slicing into the casserole immediately; letting it rest helps set the layers and prevents it from falling apart.
Check potato doneness by piercing the center with a fork; it should glide in with little resistance.
If the top browns too quickly, loosely tent with foil to prevent burning while the potatoes finish cooking.

Nutritional Information (Estimated)

A generous serving of this casserole is comforting and filling. Estimated per serving (assuming 8 servings): roughly 420–520 calories depending on the cheese and whether you use cream of mushroom or cream of chicken. Carbohydrates come primarily from the potatoes and will be around 30–40 grams. Fat content is moderate to high because of the cheese, sour cream, and beef and may fall in the 22–30 gram range. Protein is substantial at roughly 18–25 grams per serving thanks to the ground beef and cheese.

Recipe Details

Prep Time: 20–30 minutes
Cook Time: 1 hour 5–10 minutes (including covered and uncovered baking)
Total Time: About 1 hour 30 minutes
Yield: Serves 8

Common Questions You Might Have

Can I make this ahead of time?
Yes. Assemble the casserole and cover it with plastic wrap, then refrigerate for up to 24 hours before baking. If baking from chilled, add about 10–15 minutes to the covered baking time and check the potatoes for doneness. You can also assemble and freeze before baking. Thaw overnight in the refrigerator before baking as instructed.

What if I don’t have cream of mushroom or cream of chicken soup?
You can make a quick substitute by making a simple white sauce: melt 2 tablespoons of butter, whisk in 2 tablespoons of flour and cook for a minute, then slowly whisk in 1 cup of milk until thickened. Stir in a pinch of salt, pepper, and a teaspoon of chicken or vegetable bouillon for extra flavor. This creates a creamy binder that will work nicely.

How do I know when the potatoes are fully cooked?
Use a fork to test the center of the casserole. The fork should slide through a potato slice easily without resistance. Also look for bubbling edges and a golden top after you remove the foil. If the cheese is browning but potatoes still feel firm, tent loosely with foil and bake a little longer.

Conclusion

There is something deeply comforting about a dish that brings together simple ingredients into a warm, cheesy casserole everyone reaches for. The Cheesy Hamburger Potato Casserole carries those slow-simmered scents and the kind of texture that makes people close their eyes with the first bite. It’s the kind of meal that sits well in the memory of family dinners and weeknight hustle alike. When the cheese bubbles and the potatoes yield to your fork you get a little moment of calm. Try it on a rainy evening or when you need a kitchen hug. I hope this recipe becomes one you lean on often and share with those who love a good, homey meal.

Cheesy Hamburger Potato Casserole

Author: admin
Total Time: 95 minutes
Yield: 8 servings 1x
Diet: None

Print Recipe

Description

A comforting casserole with layers of seasoned ground beef, creamy soup mixture, and tender potatoes topped with melted cheese.

Ingredients

Scale

1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
2 lbs potatoes, thinly sliced
1 can cream of mushroom or cream of chicken soup (10.5 oz)
1 cup milk
1 cup sour cream
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 cups shredded cheddar or cheddar–mozzarella blend
Optional: parsley or green onions

Instructions

Preheat your oven to 375°F and grease a 9×13 baking dish.
Heat a large skillet over medium-high heat and add the ground beef and diced onion. Cook until browned.
If there is excess fat, carefully drain it. Add minced garlic, garlic powder, onion powder, paprika, salt, and pepper, and cook for 1 minute.
In a medium bowl, whisk together the cream soup, milk, and sour cream until smooth.
Layer half of the sliced potatoes in the baking dish, then spread half of the beef mixture over the potatoes.
Pour half of the creamy soup mixture over the beef and potatoes and sprinkle with 1 cup of cheese.
Repeat layers with remaining potatoes, beef, soup mixture, and top with remaining cheese.
Cover with foil and bake for 45 minutes, then remove the foil and bake an additional 20–25 minutes until the potatoes are tender and cheese is golden.
Let the casserole rest for 10 minutes before serving. Add parsley or green onions if desired.

Notes

For added texture or variation, consider swapping the ground beef for turkey or adding vegetables like peas or corn. Always salt each layer of potatoes for consistent seasoning.

Prep Time: 30 minutes
Cook Time: 65 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 460
Sugar: 5g
Sodium: 800mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 21g
Cholesterol: 60mg

Keywords: casserole, comfort food, cheesy, ground beef, potatoes