Hamburger Potato Casserole

A hearty, cheesy comfort-food casserole made with seasoned ground beef, tender potatoes, creamy sauce, and plenty of melted cheese. Simple, filling, and perfect for a family dinner.

Ingredients

For the Casserole:

• 1 1/2 lbs ground beef
• 5–6 medium russet potatoes, thinly sliced
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup milk
• 1/2 cup sour cream
• 1 teaspoon Worcestershire sauce
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons chopped fresh parsley, optional

Instructions

1. Prepare the Oven

Preheat your oven to 375°F (190°C).

Lightly grease a 9×13-inch baking dish.

2. Brown the Beef

Heat a large skillet over medium-high heat.

Add the ground beef and diced onion. Cook for 6–8 minutes, breaking the beef apart as it cooks, until browned and the onion is softened.

Drain excess grease if necessary.

Add the minced garlic and cook for another 30–60 seconds.

Season with paprika, onion powder, garlic powder, Italian seasoning, salt, and black pepper.

Stir in the Worcestershire sauce and remove from the heat.

3. Make the Creamy Sauce

In a bowl, whisk together the cream of mushroom soup, milk, and sour cream until smooth.

4. Layer the Casserole

Arrange half of the sliced potatoes in the bottom of the prepared baking dish.

Season lightly with salt and pepper.

Spread half of the cooked hamburger mixture over the potatoes.

Pour half of the creamy sauce over the beef.

Sprinkle about 1 cup of cheddar cheese over the top.

Repeat with the remaining potatoes, hamburger mixture, creamy sauce, and cheddar cheese.

Finish with the mozzarella cheese.

5. Bake

Cover the casserole tightly with aluminum foil.

Bake for 50–60 minutes, or until the potatoes are fork-tender.

Remove the foil and bake for another 15–20 minutes until the cheese is melted, bubbly, and lightly golden.

6. Rest and Serve

Remove from the oven and let the casserole rest for 10–15 minutes.

Garnish with fresh parsley and serve warm.

Serving Suggestions

Serve with:

• Steamed broccoli
• Green beans
• Garden salad
• Roasted carrots
• Corn
• Garlic bread
• Coleslaw

Recipe Notes

• Slice the potatoes evenly and thinly so they cook at the same rate.
• Russet or Yukon Gold potatoes work especially well.
• Don’t skip covering the casserole during the first part of baking; this helps the potatoes cook through without drying out the sauce.
• For extra flavor, add cooked bacon or diced jalapeños.
• Monterey Jack, Colby, or Pepper Jack can replace some or all of the cheddar.
• Let the casserole rest before cutting so the creamy sauce can thicken slightly.
• For a richer version, replace the milk with half-and-half.

Nut Information

• Contains tree nuts: No
• Contains peanuts: No
• Contains almonds: No
• Contains walnuts: No
• Contains pecans: No
• Contains cashews: No
• Contains pistachios: No
• Contains coconut: No

Allergy Information

• Contains dairy: Yes — milk, sour cream, cheddar, and mozzarella
• Contains gluten: May contain gluten — check the cream of mushroom soup, Worcestershire sauce, and seasonings
• Contains eggs: Usually no
• Contains soy: May be present in canned soup, cheese, Worcestershire sauce, or other packaged ingredients
• Contains nuts: No
• Contains peanuts: No

Q&A

Q: Can I use ground turkey instead of beef?

A: Yes. Ground turkey works well, although the casserole will be slightly leaner.

Q: What potatoes are best?

A: Russet potatoes give a soft, hearty texture, while Yukon Gold potatoes are creamier and hold their shape well.

Q: Can I make this casserole ahead of time?

A: Yes. Assemble it, cover tightly, and refrigerate for up to 24 hours. Add some extra baking time if it goes directly from the refrigerator into the oven.

Q: Can I freeze hamburger potato casserole?

A: Yes. Cool it completely, wrap tightly, and freeze for up to 2–3 months. Thaw overnight in the refrigerator before reheating.

Q: Can I add vegetables?

A: Absolutely. Corn, peas, green beans, mushrooms, bell peppers, or broccoli can be added between the layers.

Q: How can I make it extra cheesy?

A: Add another 1/2–1 cup of shredded cheese during the final 10 minutes of baking.

Q: Can I make it without cream of mushroom soup?

A: Yes. Use a homemade white sauce made with butter, flour, milk, and seasonings, or substitute another condensed cream soup.

Q: How do I know when it’s done?

A: Insert a fork or knife into the center. The potatoes should be completely tender, with no firm resistance.

Q: How should I store leftovers?

A: Store covered in the refrigerator for 3–4 days. Reheat individual portions in the microwave or reheat the casserole covered in the oven until hot.