Hamburger Potato Casserole is a timeless comfort food that never fails to please. This comforting meal features layers of flavorful ground beef, thin potato slices, creamy mushroom soup, and a generous topping of melted cheddar cheese. It’s one of those recipes that feels like a warm hug on a chilly night—simple, satisfying, and absolutely delicious. What I love most is how easy it is to throw together with just a handful of pantry staples. Whether you’re feeding a hungry family or prepping leftovers for the week, this casserole is a total win.
Wondering What Makes This Special?
If you’re someone who craves hearty, comforting meals that remind you of home, then this hamburger potato casserole is going to hit all the right notes.
This dish has all the makings of a perfect cozy dinner: delicate layers of thinly sliced potatoes, savory ground beef, a luscious mushroom cream sauce, and a hearty layer of melted cheddar cheese on top. It’s easy to make, incredibly tasty, and full of flavor in every bite. Think of it as comfort food at its finest—warm, cheesy, and totally crave-worthy.
What truly makes this casserole stand out is how seamlessly everything blends together. You don’t need any fancy ingredients or complicated steps. In fact, it’s just 4 easy steps, and most of your time is spent letting the oven do the work. Perfect for busy weeknights or when you just want to whip up something that feels like a warm hug on a plate.
So whether you’re feeding a hungry family or just want leftovers that reheat beautifully, this hamburger potato casserole might just become a new go-to in your kitchen.
What You’ll Need
- Russet potatoes
- Ground beef
- Cream of mushroom soup
- Milk
- Salt and pepper
- Shredded cheddar cheese
How to Cook Hamburger Potato Casserole
Step 1: Get Things Ready
Alright, let’s get started by preheating your oven to 375°F (190°C). While that’s warming up, go ahead and grease a medium-sized baking dish with a little cooking spray or a light coat of oil—whatever you prefer.
Now, grab your potatoes. Peel them first, then slice them into thin rounds—aim for about 1/8-inch thick. If you’ve got a mandolin slicer, this is a great time to use it. After slicing, toss the potatoes into a bowl of cold water and let them soak for around 20 minutes. This helps remove excess starch and gives you that nice creamy texture later on. Once time’s up, drain the potatoes and give them a good rinse.
Step 2: Cook Up the Beef
While the potatoes are soaking, let’s move on to the meat. Warm a large skillet on medium heat, then place the ground beef into it. Break it apart with a spoon or spatula and cook until it’s nicely browned all the way through. Season it generously with salt and pepper as it cooks—feel free to add a little garlic powder or onion powder if you’re into that.
Once it’s fully cooked and browned, take it off the heat and set it aside.
Step 3: Layer It Up
Time to build your casserole! Start by laying down a single layer of those rinsed potato slices on the bottom of your greased baking dish. They can overlap a bit, just make sure the bottom is covered.
In a small bowl, combine one can of condensed cream of mushroom soup with roughly half a cup of milk, stirring until the mixture is smooth and creamy. Begin assembling by spreading half of the cooked ground beef evenly over the potatoes, followed by pouring half of the mushroom soup mixture on top. To finish, evenly distribute half of the shredded cheddar cheese on top of the layers.
Repeat the layering of ingredients in this sequence: beef, potatoes, cheese, and soup mix. Make sure you finish with a generous layer of cheese right on top—because, really, can you ever have too much?
Step 4: Bake to Perfection
Once your casserole is assembled, cover the dish tightly with aluminum foil and pop it into your preheated oven. Bake for about 50 minutes, or until the potatoes can be easily pierced with a fork and the entire dish is bubbling.
After cooking, take the casserole out and let it rest for 10 minutes before serving. This gives everything a chance to set up and makes it easier to slice.
If you’re feeling fancy, drizzle a little homemade burger sauce or even Big Mac-style sauce on top just before serving. It adds a punch of tangy flavor that takes this cozy dish to the next level.
Bonus Tip: This casserole keeps really well, so don’t hesitate to make it ahead of time or enjoy the leftovers the next day—they’re even better after the flavors have had time to mingle!
Hamburger Potato Casserole Recipe
Ingredients
- 3/4 pound Russet potatoes, peeled and cut into thin slices.
- 1 pound ground beef, lean if you prefer, browned and drained
- 1 (10 oz.) can of cream of mushroom soup, for that creamy, savory base
- 3/4 cup of milk, either whole or 2%, works equally well
- Season with salt and freshly ground black pepper to suit your taste.
- 1 cup shredded cheddar cheese, sharp cheddar melts beautifully and adds a rich flavor
Instructions
- Preheat your oven to 375°F.
- Grease an 8-inch baking dish with a little cooking oil or nonstick spray.
- Remove the potato skins and cut them into thin slices with a knife or a mandolin slicer.
- Soak the sliced potatoes in a bowl of cold water for 20 minutes, then rinse and drain them well.
- Cook the ground beef in a skillet over medium heat until it is browned, then add salt and pepper to taste.
- In a small bowl, mix the cream of mushroom soup with the milk until smooth.
- Place the sliced potatoes in a single layer on the bottom of the baking dish, letting them overlap just a little.
- Add half of the cooked beef over the potatoes.
- Pour half of the soup and milk blend over the beef.
- Distribute half of the shredded cheddar cheese uniformly over the surface.
- Repeat the layering process with the remaining ground beef, soup mixture, and shredded cheese, finishing with a generous topping of cheese.
- Wrap the dish securely with aluminum foil and bake for about 50 minutes, or until the potatoes become soft.
- Allow the casserole to rest for 10 minutes to cool before cutting and serving.
