Cheesy Hamburger Potato Casserole Recipe

When it comes to weeknight dinners, few things hit the spot like a warm, cheesy casserole. This Cheesy Hamburger Potato Casserole is the perfect mix of savory ground beef, tender potatoes, and gooey melted cheese, all brought together by a creamy mushroom sauce. It’s a one-dish wonder that delivers big on flavor and, even better, it’s easy to make with just a handful of pantry staples.

Growing up, this casserole was a regular at family gatherings and potlucks, mostly because it was a guaranteed crowd-pleaser. I remember my mom would make it in this heavy old baking dish that had seen its fair share of casseroles over the years. The smell of it baking in the oven—a comforting mix of cheese, beef, and spices—would fill the whole house, making it impossible not to sneak a peek before dinnertime. And even though it was simple, that first bite always tasted like pure magic.

So, let’s dive into making this hearty casserole, a true classic that’s perfect for feeding the family, or meal-prepping for the week. I’ll walk you through each step, plus give you some tips to make it your own!

this RECIPE

The humble origins of the hamburger potato casserole

This casserole is a spin-off of the many layered, potato-based casseroles popular in American cooking. Known by names like “hamburger hotdish” in the Midwest, these casseroles became popular for their simplicity and affordability. During the mid-20th century, canned soups became a staple in many kitchens, leading to dishes that used condensed soups as a quick shortcut for flavor and creaminess. This version, with layers of thinly sliced potatoes, seasoned beef, and creamy mushroom soup, brings all those comforting flavors together with a cheesy finish.

Casseroles like this have evolved over time, with each family adding their own touches. Some swap the ground beef for sausage, while others add vegetables for extra nutrition. This recipe is a classic, but it’s also flexible enough to make it your own.

Let’s talk ingredients: what makes this casserole delicious

Each ingredient in this Cheesy Hamburger Potato Casserole plays a key role, adding layers of flavor and texture to make the dish satisfying and balanced.

• Ground beef: The star of the show, ground beef brings that rich, savory flavor. I recommend using lean ground beef to keep the casserole from being too greasy. If you’re out of beef, ground turkey or chicken work just as well!
• Russet potatoes: These starchy potatoes get wonderfully tender as they bake, soaking up all the delicious flavors. If you’re in a pinch, Yukon Gold potatoes can also work, though they’ll be a bit creamier.
• Onion: Chopped onions bring a subtle sweetness and depth, pairing beautifully with the beef. You could also use shallots for a milder flavor, or leave them out if onions aren’t your thing.
• Cheddar cheese: Shredded cheddar adds that essential cheesiness. I like sharp cheddar for its bolder flavor, but feel free to experiment with Monterey Jack or a cheese blend if that’s what you have on hand.
• Cream of mushroom soup: The condensed soup is a classic casserole shortcut, providing creaminess and a mild mushroom flavor that complements the beef. You can substitute with cream of chicken soup if you’re not a mushroom fan.
• Milk: Helps thin the soup for a smoother sauce consistency. I usually use whole milk, but you could substitute with any milk or even broth.
• Spices: A mix of garlic powder, paprika, salt, and pepper seasons the beef and adds a bit of warmth and depth. Paprika also gives a hint of smokiness that works well with the beef.
• Olive oil and parsley: A bit of olive oil helps brown the meat, and fresh parsley adds a touch of color and freshness at the end.

Kitchen gear you’ll need (and a few optional swaps)

To make this Cheesy Hamburger Potato Casserole, you’ll need a few basic tools:

• A skillet: For browning the beef and onions. A non-stick or cast-iron skillet works well here.
• 9×13 inch baking dish: This size is perfect for layering the casserole. If you don’t have this size, use any similarly sized dish, but you may need to adjust the baking time slightly.
• Sharp knife and cutting board: Essential for slicing potatoes and chopping onions. If you have a mandoline slicer, it can make quick work of slicing the potatoes evenly.
• Mixing bowl: For combining the soup and milk, to create a creamy sauce that’s easy to pour.

Step-by-step: how to make cheesy hamburger potato casserole

Let’s get cooking! I’ll walk you through each step, with tips and tricks I’ve picked up along the way.

Step 1: Preheat the oven and prepare the ingredients

Start by preheating your oven to 350°F (175°C). This gives the oven time to get to the right temperature while you prep everything else. Peel and slice the potatoes into thin rounds (about 1/8 inch thick). Chop the onion as well.

Tip: Thinly slicing the potatoes ensures they cook evenly. If you’re hand-slicing, just try to keep the slices as consistent as possible.

Step 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, cooking until the beef is browned and the onion turns translucent. This should take about 7-10 minutes.

Season it up: Sprinkle in the garlic powder, paprika, salt, and pepper. Stir it all together so the spices coat the beef. This is where a lot of the flavor comes from, so don’t skip this step!

Step 3: Layer the casserole

In a bowl, whisk together the condensed cream of mushroom soup and milk until smooth. This mixture will be poured over each layer to keep things creamy and moist as it bakes.

In your greased 9×13 inch baking dish, start by layering half of the sliced potatoes, followed by half of the beef and onion mixture. Pour half of the soup mixture on top, then sprinkle with a cup of shredded cheddar cheese. Repeat these layers with the remaining ingredients.

Personal note: Make sure the layers are even, especially the potatoes, to help them cook uniformly. I made the mistake once of layering too thick in one spot, and it led to a few undercooked potatoes!

Step 4: Bake the casserole

Cover the dish tightly with aluminum foil and pop it in the oven. Bake for 1 hour, which allows the potatoes to get nice and tender. After an hour, remove the foil and bake for an additional 30 minutes. This step lets the top get golden brown and bubbly—exactly what we want!

Step 5: Garnish and serve

Once baked, let the casserole sit for a few minutes before serving. This helps the layers settle a bit, making it easier to cut and serve. Garnish with chopped fresh parsley for a pop of color and a hint of freshness.

Make it your own: variations and adaptations

Want to put your own spin on this casserole? Here are some ideas:

• Veggie-loaded: Add a layer of sautéed mushrooms, bell peppers, or even spinach for extra nutrients.
• Spicy kick: Mix in a dash of cayenne pepper or some diced jalapeños for heat.
• Different cheese: Swap cheddar for pepper jack or mozzarella if you want to change up the flavor profile.
• Gluten-free: Use a gluten-free condensed soup if you’re catering to dietary needs.
• Low-carb: Substitute the potatoes with thinly sliced cauliflower or zucchini for a lighter option.

Serving ideas: how to make it a meal

This casserole is a hearty dish on its own, but it’s also wonderful paired with simple sides. Try serving it with a crisp green salad, steamed green beans, or roasted vegetables for balance. If you’re entertaining, consider sprinkling a little extra cheese and parsley on top before serving to make it look extra inviting.

Drink pairings

For drinks, a full-bodied red wine like a Cabernet Sauvignon or Merlot complements the rich flavors of the casserole. If you prefer beer, go for a malty ale or even a dark stout to match the beefiness of the dish. For non-alcoholic options, iced tea with a splash of lemon works wonderfully!

Storing and reheating leftovers

Leftovers? Lucky you! Store any leftover casserole in an airtight container in the fridge for up to 3 days. To reheat, simply pop a portion in the microwave or reheat in the oven at 350°F until warmed through. Freezing is also an option—just make sure to wrap it tightly in plastic wrap and foil. It’ll keep in the freezer for up to 3 months.

Adjusting for different serving sizes

This recipe serves about six people, but it can easily be halved if you’re cooking for two. Just use a smaller baking dish and reduce the cooking time by about 15-20 minutes. If you’re feeding a crowd, you could double the recipe and bake it in two dishes.

FAQs

1. Can I make this casserole ahead of time?
Absolutely! Assemble it up to a day in advance, cover, and store in the fridge. When ready to bake, just add an extra 10-15 minutes to the baking time.

2. Can I use a different type of soup?
Yes, cream of chicken or cream of celery works well if you’re not a fan of mushroom soup.

3. What’s the best way to slice the potatoes?
A mandoline is ideal for evenly thin slices, but a sharp knife works too—just aim for consistency.

4. Can I freeze the leftovers?
Definitely. Wrap tightly, label, and freeze for up to 3 months. Thaw in the fridge before reheating.

5. How can I make this casserole healthier?
You can swap half the potatoes with cauliflower, use a low-fat cheese, and opt for ground turkey instead of beef.

Enjoy your cozy, comforting Cheesy Hamburger Potato Casserole, and don’t be afraid to put your own twist on it. Happy cooking!

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