Cheesy Hamburger Potato Casserole Recipe
There’s something magical about a cheesy hamburger potato casserole. It’s the kind of dish that transports you straight to a cozy evening, surrounded by family, with everyone diving in for seconds (or thirds). This casserole is layers of thinly-sliced potatoes, hearty ground beef, savory onions, and melty cheddar cheese, all baked to perfection under a creamy sauce. It’s the ultimate comfort food, and it’s easy enough for a weeknight dinner but indulgent enough to serve up for a crowd.
I remember the first time I made this casserole on a cold, rainy evening. I was craving something warm and hearty that would keep me full and satisfied. As soon as I pulled the bubbling casserole out of the oven and saw the cheese melting over the golden potatoes, I knew I’d found a keeper. One bite, and I was sold — the layers of soft, tender potatoes mixed with flavorful beef and gooey cheese was exactly the comfort food fix I needed.
A little history: where did casseroles come from?
The word “casserole” actually comes from the French word for “saucepan,” and it originally referred to the dish in which a meal was cooked. Casseroles, as we know them in the United States, really took off in the 1950s and 60s, thanks to the introduction of canned soups. The idea of throwing everything into one baking dish and ending up with a delicious, filling meal was a revelation for busy families. This cheesy hamburger potato casserole follows that classic formula, combining a few simple ingredients into something greater than the sum of its parts.
Let’s talk ingredients: building layers of flavor
- Ground beef: The base of this casserole is classic ground beef, which adds a rich, hearty flavor. I use 80/20 ground beef for the best balance of flavor and juiciness, but you can substitute ground turkey or chicken if you want a leaner option.
- Russet potatoes: These starchy potatoes are ideal for casseroles because they hold their shape while becoming tender and creamy as they bake. If you’re out of russets, Yukon Golds work well too, though they’ll have a slightly waxier texture.
- Onion: A chopped onion adds a subtle sweetness and depth to the beef. If you don’t have an onion on hand, try using a shallot or even some finely chopped green onions for a milder flavor.
- Cheddar cheese: The star of this dish! Sharp cheddar adds just the right amount of bite. For extra creaminess, you could try a blend of cheddar and mozzarella, or even add a sprinkle of Parmesan on top.
- Cream of mushroom soup: This gives the casserole its creamy texture and binds everything together. You can use cream of chicken or celery soup if that’s what you have on hand, but the mushroom adds a nice earthy flavor.
- Milk: This thins out the soup a bit, making it easier to spread and giving the casserole a lovely consistency.
- Seasonings: Garlic powder, paprika, salt, and pepper bring out the flavors in the beef and potatoes. Paprika also adds a subtle smoky warmth.
- Olive oil: Used to brown the beef and onions, olive oil brings a bit of richness without overpowering the other flavors.
- Fresh parsley: Totally optional, but a sprinkle of fresh parsley before serving adds a pop of color and a hint of freshness.

Kitchen gear you’ll need
This recipe doesn’t require any fancy equipment, just a few basics:
- 9×13 inch baking dish: This is the perfect size for layering all those ingredients and ensuring an even bake. If you don’t have a 9×13, you can split the recipe between two smaller dishes.
- Large skillet: You’ll need this to brown the beef and cook down the onions. A non-stick or cast-iron skillet works well.
- Mixing bowl: For combining the soup and milk. Any medium-sized bowl will do.
- Aluminum foil: Covering the casserole while it bakes helps steam the potatoes so they get nice and tender. Just make sure to remove it toward the end to let the cheese bubble up.
Step-by-step: putting together your cheesy hamburger potato casserole
1. Preheat and prep
Start by preheating your oven to 350°F (175°C). While it’s warming up, peel and thinly slice your potatoes. This is a great time to get your layers ready, so you can easily assemble them once the beef is cooked.
2. Brown the beef and onions
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground beef and chopped onion, breaking up the beef with a spatula. Cook until the beef is browned and the onion is translucent, about 5-7 minutes. Drain any excess grease to keep the casserole from getting too oily. Then, season the mixture with garlic powder, paprika, salt, and pepper. This is where the aroma starts to fill the kitchen!
3. Make the creamy sauce
In a mixing bowl, combine the condensed cream of mushroom soup and milk. Stir until smooth. This sauce will coat the potatoes and beef, giving every bite that creamy, comforting goodness.
4. Layer it up!
Grab your greased 9×13 inch baking dish, and start layering. Begin with a single layer of potato slices, making sure they slightly overlap. Next, add half of the beef and onion mixture, spreading it evenly. Drizzle half of the soup mixture on top, then sprinkle with 1 cup of shredded cheddar cheese. Repeat with another layer of potatoes, beef, soup mixture, and finish with the remaining cheese.
5. Bake it to perfection
Cover the dish with aluminum foil and pop it in the oven for 1 hour. The foil traps steam, helping the potatoes cook evenly. After an hour, remove the foil and bake for an additional 30 minutes. This lets the cheese get golden and bubbly. You’ll know it’s ready when a fork slides easily into the potatoes.
6. Garnish and serve
Let the casserole rest for about 5 minutes before serving (if you can wait!). Sprinkle with chopped fresh parsley for a little color and freshness. Then dig in!

Variations and adaptations: make it your own
This casserole is super versatile, so feel free to get creative:
- Spicy twist: Add a chopped jalapeño or a sprinkle of crushed red pepper flakes for some heat.
- Vegetarian option: Replace the ground beef with cooked lentils or a meatless ground beef substitute. It’s just as hearty and satisfying!
- Different cheeses: Swap the cheddar for Monterey Jack or Gouda for a different flavor profile. I sometimes like to add a little Gruyère on top for extra richness.
- Lower carb: Try swapping half the potatoes for cauliflower slices. It keeps the creamy texture but cuts down on the carbs.
- Gluten-free: Most canned soups contain gluten, but you can easily make a homemade cream sauce using gluten-free flour and your favorite milk substitute.
Serving suggestions: how to make it a meal
This casserole is pretty hearty on its own, but if you want to make it a full meal, consider serving it with a simple green salad or steamed green beans. The freshness of the greens complements the richness of the casserole beautifully. You can also sprinkle a little extra cheese on top just before serving if you’re really in a cheesy mood!
Drink pairings to complete the experience
For a casual meal like this, I love pairing it with a light, crisp beer — something like a pale ale or a pilsner cuts through the richness of the cheese. If you prefer wine, a light red like Pinot Noir or a Chardonnay with a bit of oak can be delicious with the flavors of beef and cheese. And if you’re looking for a non-alcoholic option, try a sparkling apple cider!
Storage and reheating tips
Leftovers? Lucky you! This casserole keeps well in the fridge for up to 3 days. Just cover the dish with plastic wrap or transfer portions to an airtight container. To reheat, pop it in the oven at 350°F for about 15-20 minutes, or until warmed through. You can also microwave individual servings, but the oven helps keep that lovely crispy cheese layer intact.
Scaling the recipe
This recipe serves about 6-8 people, but if you’re cooking for a larger crowd, it’s easy to double. Just use a bigger dish or two 9×13 dishes, and make sure to extend the baking time a bit to ensure the potatoes are fully tender. For a smaller batch, halve the ingredients and bake in an 8×8 dish — you may need to adjust the cooking time slightly.

FAQs
1. Can I use a different type of potato?
Absolutely! Yukon Golds or even red potatoes will work, though they may have a slightly different texture.
2. Can I make this casserole ahead of time?
Yes! You can assemble the casserole up to a day in advance and store it in the fridge. Just add an extra 10-15 minutes to the baking time.
3. What if I don’t have cream of mushroom soup?
You can use cream of chicken or make a simple white sauce with flour, butter, and milk.
4. How do I know when the potatoes are done?
The potatoes should be tender enough to pierce easily with a fork. If they’re still firm, bake for a bit longer.
5. Can I freeze this casserole?
Yes, you can freeze it after baking. Let it cool, wrap tightly, and freeze for up to 3 months. Reheat in the oven until heated through.

Cheesy Hamburger Potato Casserole Recipe
With this cheesy hamburger potato casserole, you’re in for a comforting, crowd-pleasing meal that’s as satisfying as it is easy to make. Whether you follow the recipe to the letter or put your own twist on it, I hope you enjoy every cozy bite!
- Total Time: 1 hour 50 minutes
- Yield: 20–25 1x
Ingredients
- 1 ½ pounds of ground beef
- 4 large russet potatoes, peeled and thinly sliced
- 1 medium onion, chopped
- 2 cups of shredded cheddar cheese
- 1 can (10.75 oz) of condensed cream of mushroom soup
- ¾ cup of milk
- 1 teaspoon of garlic powder
- 1 teaspoon of paprika
- Salt and pepper to taste
- 2 tablespoons of olive oil
- Fresh parsley, chopped for garnish
Instructions
1. Preheat and prep
Start by preheating your oven to 350°F (175°C). While it’s warming up, peel and thinly slice your potatoes. This is a great time to get your layers ready, so you can easily assemble them once the beef is cooked.
2. Brown the beef and onions
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground beef and chopped onion, breaking up the beef with a spatula. Cook until the beef is browned and the onion is translucent, about 5-7 minutes. Drain any excess grease to keep the casserole from getting too oily. Then, season the mixture with garlic powder, paprika, salt, and pepper. This is where the aroma starts to fill the kitchen!
3. Make the creamy sauce
In a mixing bowl, combine the condensed cream of mushroom soup and milk. Stir until smooth. This sauce will coat the potatoes and beef, giving every bite that creamy, comforting goodness.
4. Layer it up!
Grab your greased 9×13 inch baking dish, and start layering. Begin with a single layer of potato slices, making sure they slightly overlap. Next, add half of the beef and onion mixture, spreading it evenly. Drizzle half of the soup mixture on top, then sprinkle with 1 cup of shredded cheddar cheese. Repeat with another layer of potatoes, beef, soup mixture, and finish with the remaining cheese.
5. Bake it to perfection
Cover the dish with aluminum foil and pop it in the oven for 1 hour. The foil traps steam, helping the potatoes cook evenly. After an hour, remove the foil and bake for an additional 30 minutes. This lets the cheese get golden and bubbly. You’ll know it’s ready when a fork slides easily into the potatoes.
6. Garnish and serve
Let the casserole rest for about 5 minutes before serving (if you can wait!). Sprinkle with chopped fresh parsley for a little color and freshness. Then dig in!
Notes
Serving suggestions: how to make it a meal
This casserole is pretty hearty on its own, but if you want to make it a full meal, consider serving it with a simple green salad or steamed green beans. The freshness of the greens complements the richness of the casserole beautifully. You can also sprinkle a little extra cheese on top just before serving if you’re really in a cheesy mood!
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner