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Cheesy Hamburger Potato Casserole

Cheesy Hamburger Potato Casserole

Golden, gooey, and comforting, this cheesy hamburger potato casserole layers hearty ground beef, sharp cheddar, and tender russet potatoes with a creamy, savory sauce. The classic, crowd-pleasing casserole for every season—cozy, budget-friendly, and totally satisfying.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Casserole, Main Course
Cuisine American
Servings 8 servings
Calories 450 kcal

Equipment

  • 9x13-inch casserole dish
  • Large skillet
  • Medium mixing bowl
  • Aluminum foil
  • Sharp knife or mandoline

Ingredients
  

Main Ingredients

  • 1.5 lbs ground beef 80/20 recommended; lean works too, drain fat
  • 1 yellow onion small, finely diced
  • 3 lbs russet potatoes peeled and sliced 1/8-inch thick (about 5-6 medium potatoes)
  • 2 cups sharp cheddar cheese shredded, divided

Cheesy Sauce

  • 1 can condensed cheddar cheese soup 10.5 oz / 298 g
  • 1 can evaporated milk 12 fl oz / 354 ml
  • 1/2 cup milk whole or 2%
  • 1 tsp garlic powder

Seasoning

  • kosher salt and freshly ground black pepper to taste, divided between potatoes and beef

For Serving (optional)

  • chopped parsley or chives for garnish

Instructions
 

  • Preheat and prep: Preheat oven to 350°F (177°C). Spray a 9x13-inch casserole dish with nonstick spray.
  • Brown the beef and onions: In a large skillet over medium-high, cook ground beef and onion together. Season with salt and pepper. Cook until beef is browned and onion soft, breaking up the meat as it cooks. Drain any excess fat.
  • Layer it up: Arrange a layer of sliced potatoes to cover the bottom of the dish; sprinkle with salt and pepper. Top with about a quarter of the beef-onion mixture, then a sprinkling of cheddar cheese. Repeat layers (potato, salt/pepper, beef/onion, cheese) three more times, ending with cheese.
  • Make the cheesy sauce: In a mixing bowl, whisk together the condensed cheddar soup, evaporated milk, milk, and garlic powder until smooth and combined.
  • Pour and cover: Pour the sauce evenly over the casserole, ensuring it seeps down into all layers. Cover tightly with foil.
  • Bake: Bake covered for 60 minutes. Uncover and bake another 15 minutes, until golden and bubbly on top and potatoes are tender.
  • Serve: Let cool for about 10 minutes to set. Sprinkle with parsley or chives if desired before serving.

Notes

Refrigerate leftovers in an airtight container for 3-4 days; reheat gently in the microwave or oven. To freeze, wrap up cooled portions and store for up to 2 months—thaw overnight before reheating. For a gluten-free version, use GF cheddar soup/roux. Try with turkey, mushroom soup, or veggie add-ins for fun twists!

Nutrition

Calories: 450kcalCarbohydrates: 32gProtein: 25gFat: 24gSaturated Fat: 12gCholesterol: 95mgSodium: 980mgPotassium: 950mgFiber: 3gSugar: 5gVitamin A: 650IUVitamin C: 12mgCalcium: 320mgIron: 3.1mg
Keyword Cheese, Hamburger, Potato, Casserole, Comfort Food, Easy Dinner, Kid-Friendly
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