Cheesy Hamburger Potato Casserole

Alright, so this cheesy hamburger potato casserole? It’s hearty, cheesy, and full of down-home comfort. Kinda like a hug in a baking dish.

I made it on a busy weeknight with stuff I already had—ground beef, potatoes, a can of soup, and shredded cheese. Layered it all up, baked it until bubbly, and wow… the whole house smelled amazing.

You get those tender potatoes, seasoned beef, and melty cheese all in one bite. It’s rich, filling, and super kid-friendly too. And yep, leftovers taste even better the next day.

If you’re craving something warm, cheesy, and super easy, this is the one to try. Let’s get it in the oven—you’re gonna love how simple and satisfying it is.

Why You’ll Love This Recipe

• Family-Approved Comfort Food: Cheesy, meaty, and satisfying—kids and adults alike look forward to this meal, and leftovers warm up beautifully.
• Basic Ingredients, Big Flavor: You won’t need to hunt for specialty items; simple pantry and fridge staples become something special in this recipe.
• Easy to Make, Easy to Serve: The step-by-step method is beginner-friendly. Layer the ingredients, pour over a creamy cheese sauce, bake, and dinner is ready.
• Flexible for Meal Prep: Assemble the casserole in advance, keep it in the fridge, then bake when needed for a stress-free dinner.
• Balanced and Hearty: With beef for protein, potatoes for starch, and plenty of cheese, this meal doesn’t need much else—just a simple green salad or some bread.

What You Need to Know Before You Start

Prep and Cook Time:

• Prep Time: 20–25 minutes
  (Plan on 30 minutes if you’re new to slicing potatoes by hand)
• Cook Time: 1 hour 10 minutes to 1 hour 20 minutes
  (Longer if you want a crispier top)
• Total Time: About 1 hour 35 minutes

Servings:
Makes 6 large servings as a main course, or up to 8 if you serve smaller pieces alongside other dishes. This recipe fits a standard 9×13-inch baking dish; you can double the ingredients for a crowd and use two dishes.

Difficulty Level:
This recipe is approachable for beginner cooks. The most time-consuming part is slicing the potatoes—try to keep them the same thickness for even cooking. Everything else is a simple sauté, layering, and baking.

A Note on Potatoes:
Russet potatoes are recommended because they bake up soft and tender, but you can use Yukon Golds for a creamier texture and buttery flavor. Always peel and slice as evenly as you can.

Required Kitchen Tools

• 9×13-inch Baking Dish: Glass or ceramic works well, as it helps you monitor browning.
• Large Skillet: For browning the ground beef and onions.
• Sharp Chef’s Knife and Cutting Board: For dicing onions and slicing potatoes.
• Vegetable Peeler: Makes peeling potatoes faster and easier.
• Mixing Bowls: One for mixing the sauce.
• Cheese Grater: For shredding cheddar if using block cheese—freshly grated cheese melts better than pre-shredded.
• Measuring Cups and Spoons: For accuracy.
• Whisk or Fork: For blending the sauce ingredients together.
• Foil: To cover the casserole while baking and prevent over-browning.
• Spatula or Large Spoon: For serving.

Ingredients

Here’s exactly what you’ll need to make this casserole:

For the Main Layers

• Ground Beef – 1.5 pounds (680g):
  Choose lean beef if possible, but regular is fine—just drain the fat well after browning. The beef provides the main protein and keeps the casserole hearty.
• Yellow Onion – 1 medium, finely diced:
  Adds flavor and a bit of sweetness as it cooks down. Dice the onion as finely as you can so it spreads evenly throughout the casserole.
• Russet Potatoes – 4 pounds (about 6 large), peeled and sliced into 1/4-inch rounds:
  Uniform slices are key. Too thick, and they take longer to soften; too thin, and they may break apart.
• Cheddar Cheese – 2 cups (225g) shredded:
  Use medium or sharp cheddar for maximum flavor. You can grate it yourself for better melting, or use pre-shredded if that’s what you have.

For the Cheese Sauce

• Condensed Cheddar Soup – 1 (10.75-ounce/305g) can:
  This makes the base of your creamy sauce. Campbell’s is common, but any brand is fine.
• Evaporated Milk – 1 (12-ounce/354ml) can:
  Adds richness without being as heavy as cream. Don’t substitute with sweetened condensed milk.
• Regular Milk – 1/2 cup (120ml):
  This loosens the sauce just enough to soak into the potatoes as it bakes.
• Garlic Powder – 1/2 teaspoon:
  For a subtle savory note that complements the beef.
• Kosher Salt – to taste:
  Start with 1/2 teaspoon, but adjust after tasting your beef mixture and sauce.
• Freshly Ground Black Pepper – to taste:
  Begin with 1/4 teaspoon and add more if you like a peppery finish.

Variations for Cheesy Hamburger Potato Casserole

• Add Extra Veggies:
  Layer in thawed frozen peas, corn, or sliced mushrooms with the potatoes for more nutrition and color. For picky eaters, grated carrots or small broccoli florets blend in well.
• Swap the Beef:
  Try ground turkey or chicken for a lighter flavor. Bulk Italian sausage can add a different, heartier twist—just cook and drain well.
• Try Different Cheeses:
  Mix in half mozzarella, Monterey Jack, or pepper jack for a gooier, stretchier texture. A layer of sliced provolone in the middle gives extra richness.
• Spice It Up:
  Add a dash of smoked paprika, chili powder, or even a little cayenne to the sauce if your family likes heat.
• Make It Gluten-Free:
  Use a gluten-free condensed cheese soup, or make your own cheese sauce with a cornstarch slurry.

How to Make Cheesy Hamburger Potato Casserole (Step-by-Step Instructions)

1. Prepare the Ingredients

a. Brown the Ground Beef and Onion

• Place a large skillet over medium-high heat.
• Add the ground beef and diced onion.
• Cook, stirring and breaking up the beef with a spoon, until the meat is browned and the onion is soft—about 8–10 minutes.
• Drain off excess fat.
• Season the beef mixture lightly with salt and pepper. Set aside to cool slightly.

b. Prep the Potatoes

• Wash, peel, and slice the potatoes into 1/4-inch thick rounds.
• Try to cut them as evenly as possible; this helps all the slices cook at the same rate.
• If prepping ahead, keep the sliced potatoes submerged in a bowl of cold water to prevent browning. Pat dry before layering.

c. Grate the Cheese (if using a block)

• Shred cheddar cheese and set aside.
• Freshly shredded cheese melts more smoothly than pre-bagged shreds.

2. Mix the Cheese Sauce

• In a medium mixing bowl, whisk together the condensed cheddar soup, evaporated milk, regular milk, garlic powder, and a pinch each of salt and pepper.
• Whisk until smooth and creamy—there should be no lumps of soup remaining.

Tip: Taste the sauce with a clean spoon and adjust the seasoning as needed. The sauce should be slightly salty and flavorful, as the potatoes will soak up some of that salt during baking.

3. Assemble the Casserole

• Preheat your oven to 350°F (175°C).
• Grease a 9×13-inch baking dish with nonstick spray or a thin layer of oil.

Layer 1: Arrange half of the sliced potatoes on the bottom of the baking dish, slightly overlapping the edges.
Layer 2: Sprinkle half of the browned beef and onion mixture over the potatoes.
Layer 3: Pour about half of the cheese sauce evenly over the meat and potatoes.
Layer 4: Repeat with remaining potatoes, making another even layer.
Layer 5: Add the rest of the ground beef mixture.
Layer 6: Pour on the remaining cheese sauce, making sure to coat as evenly as possible.

Final Layer: Sprinkle the shredded cheddar cheese over the very top, spreading it from edge to edge for even melting.

4. Bake the Casserole

• Cover the baking dish tightly with foil.
• Bake in the preheated oven for 60 minutes (1 hour).
• After 1 hour, remove the foil.
• Continue baking uncovered for another 15–25 minutes, or until the potatoes are very tender and the cheese on top is bubbly and golden brown.
• A knife or fork should slide easily through the potato layers.

Tip: If you prefer a crispier cheese topping, you can broil the casserole for 2–3 minutes at the end, watching closely to prevent burning.

5. Let It Rest and Serve

• Once baked, remove the casserole from the oven.
• Let it rest for at least 10–15 minutes. This makes it easier to slice and serve, as the sauce will thicken slightly.

Serving Suggestion:
Use a large spatula or serving spoon to dish out hearty squares. The casserole is rich and satisfying on its own, but it pairs nicely with a simple salad, steamed vegetables, or crusty bread.

Serving and Decoration

Cheesy Hamburger Potato Casserole is best served hot, straight from the oven. The golden cheese crust is a highlight, so use a wide spatula to lift each portion cleanly. For a more finished look, sprinkle chopped fresh parsley or chives over the top before serving. If you want to round out the meal, serve with a crisp green salad, steamed green beans, or roasted carrots for contrast and color.

Storing Cheesy Hamburger Potato Casserole

• Refrigerator:
  Let the casserole cool to room temperature. Cover tightly with foil or transfer leftovers to an airtight container. Store in the fridge for up to 4 days.
• Freezer:
  This casserole can be frozen. Cool completely, then wrap well and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating:
  Warm individual portions in the microwave, or reheat the whole casserole (covered with foil) in a 350°F (175°C) oven until heated through.

Tips and Tricks for Success

• Slice Potatoes Evenly: This ensures they cook at the same rate and become perfectly tender.
• Drain Beef Thoroughly: Removing extra fat prevents the casserole from becoming greasy.
• Season as You Go: Taste the beef mixture and cheese sauce before assembling and adjust salt and pepper as needed.
• Let It Rest: Allowing the casserole to sit after baking helps the sauce thicken and makes it easier to serve.
• Add Extra Cheese: For extra gooeyness, sprinkle a little extra cheese on top during the last 10 minutes of baking.

Nutrition

Serving Size	Calories	Protein	Carbohydrates	Fat	Saturated Fat	Fiber	Sodium
1/6 casserole	490	26g	42g	23g	10g	3g	980mg

Nutrition is an estimate and will vary based on brands used and portion size.

Cheesy Hamburger Potato Casserole FAQs

Can I make this ahead of time?
Yes, you can assemble the casserole, cover tightly, and refrigerate up to 24 hours before baking. Add 10–15 minutes to the baking time if cold from the fridge.

Can I use different potatoes?
Yes, Yukon Gold potatoes work well for a creamier texture, but avoid waxy potatoes like red potatoes as they can hold their shape too much.

Is there a substitute for condensed cheddar soup?
You can use condensed cream of mushroom or chicken soup, or make your own quick cheese sauce from scratch.

How do I know when it’s done?
A fork or knife should easily pierce through all potato layers, and the cheese on top will be bubbly and golden.

Conclusion

Cheesy Hamburger Potato Casserole is a classic, satisfying dish that’s as practical as it is delicious. With simple steps and familiar flavors, it’s a reliable choice for family dinners, potlucks, or any occasion that calls for comfort food. Its blend of potatoes, beef, and cheese makes it filling and crowd-pleasing, and the recipe is flexible enough for any home cook to make their own.