Cheesy Hamburger Potato Casserole

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🧀 Cheesy Hamburger Potato Casserole

⏱️ Total Time: 1 hour 15 minutes

🍽️ Serves: 6–8

Ingredients

  • 1 ½ lbs ground beef
  • 1 medium onion, chopped
  • 3–4 cups thinly sliced potatoes (about 4–5 medium russets or Yukon golds)
  • 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
  • 1 cup milk
  • 2 cups shredded cheddar cheese, divided
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp paprika (optional)
  • Salt and pepper, to taste
  • Optional toppings: chopped parsley, green onions, or crumbled bacon

Instructions

🔹 Step 1: Preheat

Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish or similar-sized casserole pan.

🔹 Step 2: Cook the Ground Beef

  1. In a large skillet, cook ground beef and onion over medium-high heat until browned.
  2. Drain excess fat.
  3. Season with garlic powder, onion powder, salt, pepper, and paprika (if using).
  4. Set aside.

🔹 Step 3: Make the Sauce

In a bowl, whisk together:

  • Cream of mushroom soup
  • Milk
  • 1 cup shredded cheddar cheese

Mix until smooth and combined.

🔹 Step 4: Assemble the Casserole

  1. Layer half of the sliced potatoes on the bottom of the prepared dish.
  2. Add half of the cooked beef mixture.
  3. Pour half of the creamy sauce over the beef layer.
  4. Repeat with the remaining potatoes, beef, and sauce.
  5. Cover tightly with foil.

🔹 Step 5: Bake

  • Bake covered for 1 hour, or until the potatoes are tender (test with a fork).
  • Remove the foil, sprinkle with the remaining 1 cup of cheddar cheese, and bake 10–15 more minutes, until melted and bubbly.

🔹 Step 6: Serve

  • Let the casserole rest for 5–10 minutes before serving.
  • Garnish with parsley, green onions, or bacon bits if desired.

💡 Tips & Variations

  • Shortcut: Use frozen hash browns instead of slicing potatoes — no parboiling needed!
  • Add veggies: Mix in frozen peas, corn, or green beans for color and nutrition.
  • Extra creamy: Stir ½ cup sour cream into the soup mixture.
  • Spicy twist: Add diced jalapeños or pepper jack cheese for a little kick.
  • Storage: Keeps 3–4 days refrigerated or up to 2 months frozen. Reheat covered at 325°F until warmed through.

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