This Cheesy Hamburger Potato Casserole brings together everything I love about comfort food: tender potatoes, savory ground beef, and plenty of melted cheese. It’s the kind of dish that fills your kitchen with the most incredible aroma and brings everyone to the table without any convincing.
Table of Contents
Ingredients for Cheesy Hamburger Potato Casserole
I always use russet potatoes for this casserole because they hold their shape beautifully while becoming perfectly tender. My preference is to slice them about 1/8 inch thick using a mandoline slicer for consistent cooking. In my experience, using lean ground beef (around 85-90% lean) gives you the best flavor without excess grease pooling in your dish. Pro tip: pat your potato slices dry with paper towels after slicing to prevent excess moisture in the finished casserole.
- 1 ½ lbs ground beef (85-90% lean recommended)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 5-6 medium russet potatoes, thinly sliced (about 1/8 inch) – I recommend using a mandoline for even slices
- 2 cups shredded cheddar cheese, divided (1 cup per layer) – Sharp cheddar adds the most flavor
- 1 cup shredded mozzarella (optional, for extra meltiness)
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup milk – Whole milk works best for a creamier sauce
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional) – My preference is smoked paprika for deeper flavor
- 1 tbsp olive oil or butter for greasing the dish
Step-by-Step Instructions
In my experience, the key to this casserole is making sure your potato slices are uniform thickness so everything cooks evenly. I recommend draining your ground beef really well to prevent a greasy final dish.
Step 1: Preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking dish with olive oil or butter to prevent sticking.
Step 2: In a large skillet over medium-high heat, brown the ground beef with the chopped onion for about 5-7 minutes, breaking up the meat as it cooks. Once no pink remains, drain the excess fat thoroughly, then stir in the minced garlic, salt, pepper, and paprika. Cook for another minute until fragrant.
Step 3: In a medium bowl, whisk together the cream of mushroom soup and milk until completely smooth with no lumps. This creates your creamy sauce that binds everything together.
Step 4: Layer half of the sliced potatoes evenly across the bottom of your prepared baking dish, overlapping them slightly for better coverage. Spread half of the beef mixture over the potatoes, pour half of the soup mixture on top, then sprinkle with 1 cup of cheddar cheese.
Step 5: Repeat the layering process with the remaining potatoes, beef mixture, and soup. Top with the remaining cheddar cheese and mozzarella for that extra gooey finish.
Step 6: Cover the dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes until the potatoes are fork-tender (a fork should slide through easily with no resistance) and the cheese is golden and bubbly. Let the casserole rest for 5-10 minutes before serving to help the layers set properly.
Perfect Side Dishes for Cheesy Hamburger Potato Casserole
This hearty casserole pairs wonderfully with lighter, fresh sides that balance its rich, cheesy flavors and add nutritional variety to your meal.
Fresh Green Salad: A crisp garden salad with mixed greens, cherry tomatoes, and cucumber dressed with a tangy vinaigrette cuts through the richness of the casserole and adds a refreshing contrast.
Steamed Broccoli: Simple steamed broccoli florets seasoned with a touch of butter and garlic salt provide a nutritious, vibrant green vegetable that complements the comfort food vibe without competing with the flavors.
Garlic Bread: Warm, buttery garlic bread is perfect for soaking up any extra creamy sauce and adds a satisfying crunch that contrasts beautifully with the soft, tender potatoes.
Coleslaw: A tangy, crunchy coleslaw brings a cool, refreshing element to the plate and provides textural variety that makes each bite more interesting.
Roasted Green Beans: Oven-roasted green beans with olive oil and a sprinkle of parmesan add a slightly crispy texture and earthy flavor that pairs wonderfully with the savory beef and cheese.
Storage & Serving Tips
Store leftover casserole in an airtight container in the refrigerator for up to 4 days. The flavors actually develop and meld together even more after a day, making leftovers incredibly delicious.
For reheating, I recommend covering individual portions with a damp paper towel and microwaving for 2-3 minutes, or reheating the entire dish covered with foil at 350°F for about 20 minutes until warmed through. You can also freeze this casserole after baking for up to 3 months. Thaw overnight in the refrigerator before reheating.
This casserole is incredibly versatile and works beautifully for meal prep. You can even assemble it the night before, cover it tightly, and refrigerate until you’re ready to bake. Just add an extra 10 minutes to the covered baking time if starting from cold. If you enjoy casserole-style dinners, you might also love our Cheesy Hamburger Rice Casserole or Ground Beef and Potatoes Casserole for similar comforting meals.
Frequently Asked Questions
Can I use a different type of potato for this casserole?
Yes, Yukon Gold potatoes work beautifully and have a naturally buttery flavor, though russets give you a fluffier texture. Avoid waxy red potatoes as they don’t break down as nicely during baking.
How do I prevent my casserole from being too watery?
Make sure to drain your ground beef thoroughly and pat the potato slices dry with paper towels before layering. Also, let the casserole rest for 5-10 minutes after baking so excess moisture can be reabsorbed.
Can I make this casserole ahead of time?
Absolutely! Assemble the entire casserole, cover tightly with plastic wrap and foil, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the covered baking time when starting from cold.
Cheesy Hamburger Potato Casserole
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking dish with olive oil or butter to prevent sticking.
- In a large skillet over medium-high heat, brown the ground beef with the chopped onion for about 5-7 minutes, breaking up the meat as it cooks. Once no pink remains, drain the excess fat thoroughly, then stir in the minced garlic, salt, pepper, and paprika. Cook for another minute until fragrant.
- In a medium bowl, whisk together the cream of mushroom soup and milk until completely smooth with no lumps. This creates your creamy sauce that binds everything together.
- Layer half of the sliced potatoes evenly across the bottom of your prepared baking dish, overlapping them slightly for better coverage. Spread half of the beef mixture over the potatoes, pour half of the soup mixture on top, then sprinkle with 1 cup of cheddar cheese.
- Repeat the layering process with the remaining potatoes, beef mixture, and soup. Top with the remaining cheddar cheese and mozzarella for that extra gooey finish.
- Cover the dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes until the potatoes are fork-tender and the cheese is golden and bubbly. Let the casserole rest for 5-10 minutes before serving to help the layers set properly.
