Cheesy Hamburger Potato Casserole
A simple, hearty, and crowd-pleasing casserole featuring layers of ground beef, thinly sliced potatoes, and a creamy, cheesy sauce, baked to bubbly perfection. Perfect for busy weeknights or cozy family dinners.
Equipment
- 9x13-inch baking dish
- Large skillet
- Large bowl
- Aluminum Foil
- Oven
Ingredients
- 1 pound ground beef 80/20 or 85/15 recommended
- 4 medium potatoes Russets, thinly sliced
- 1 medium onion diced
- 2 cups Cheddar cheese shredded, sharp or mild
- 1 can cream of mushroom soup 10.5 oz
- 1 cup milk
- 1 cup sour cream
- salt to taste
- pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Step 2: In a large skillet, brown the ground beef over medium heat, breaking it up as it cooks. Drain off any excess fat.
- Step 3: Add diced onion, garlic powder, salt, and pepper to the skillet with the beef. Cook for 2-3 minutes until the onion softens.
- Step 4: In a large bowl, combine the cooked beef and onion mixture with the thinly sliced raw potatoes.
- Step 5: Add sour cream, cream of mushroom soup, and milk to the bowl. Stir in half of the shredded cheddar cheese. Mix everything well to coat the potatoes and beef.
- Step 6: Pour the mixture evenly into the prepared baking dish.
- Step 7: Sprinkle the remaining shredded cheese over the top.
- Step 8: Cover the dish snugly with aluminum foil. Bake for 30 minutes.
- Step 9: Carefully remove the foil. Return the dish to the oven and bake uncovered for another 15-20 minutes, or until the cheese is bubbly and golden brown.
- Step 10: Let the casserole rest for 5-10 minutes before serving to allow it to set slightly.
Notes
Tips for Success: Slice potatoes thinly and evenly. Drain fat from ground beef well. Taste and adjust seasoning before baking. Allow casserole to rest 5-10 minutes after baking. You can brown the beef and mix sauce components ahead of time and store separately in the fridge; add 5-10 minutes covered baking time if starting cold.
Substitutions & Additions: Add peas, corn, or diced carrots. Use Monterey Jack, Colby Jack, or a cheese blend instead of cheddar. Swap cream of mushroom soup for cream of chicken or celery. Use thinly sliced Yukon Golds or frozen O'Brien style potatoes (adjusting bake time). Add a pinch of red pepper flakes for spice. Garnish with fresh parsley, chives, crispy fried onions, or crumbled bacon.
Storage: Store cooled leftovers covered in the refrigerator for 3-4 days. Reheat individual servings in the microwave or cover dish with foil and warm in a 300°F oven. Freeze portions for up to 3 months; thaw overnight in the refrigerator before reheating.