March 17, 2023
Review RecipeHamburger Potato Casserole
This hamburger potato casserole might just be the best comfort food meal you’ll taste, with plenty of layers of cheesy and creamy goodness.
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This mouth-watering hamburger potato casserole is the ideal comfort food for a winter evening. Layers of perfectly cooked potatoes are combined with ground beef and onions smothered in a delicious creamy sauce and plenty of ooey-gooey melted cheese.
Hamburger Potato Casserole Ingredients
You’ll need:
- 2.5 pounds Yukon gold potatoes, washed (about 8-9 potatoes)
- 2 pounds lean ground beef
- 1 cup finely diced sweet yellow onion
- 1 tablespoon minced garlic
- 1 (10.5-ounce) can of cream of mushroom soup (I used the Great Value brand)
- 1 cup half and half
- 1 tablespoon onion powder
- 1½ teaspoons kosher salt
- 1 teaspoon fresh cracked black pepper
- 3 cups freshly shredded Colby jack cheese (divided into ¾ cup, ¾ cup, and 1½ cups)
SUBSTITUTIONS AND ADDITIONS
SOUP: You can substitute cheddar cheese soup for cream of mushroom soup in this ground beef casserole.
CHEESE: You can substitute mild, sharp, or Monterey jack shredded cheese for the Colby jack cheese. When possible, use freshly shredded cheese, as pre-shredded cheese contains a preservative coating that keeps it from caking and sticking together but prevents it from melting well.
How to Make This Hamburger and Potato Casserole Recipe
OUR RECIPE DEVELOPER SAYS
You can assemble this ahead of time and leave it covered in the fridge until you’re ready to bake.
STEP ONE: Slice the potatoes into ⅛-inch thick slices. Place the sliced potatoes into water to keep them from oxidizing (turning brown) while you prepare the remaining ingredients.
PRO TIP:
I chose to keep the peels on my potatoes, but you can peel the potatoes before slicing.
STEP TWO: Preheat the oven to 350°F. Lightly spray a 9×13 casserole dish with nonstick cooking spray. Set it aside.
STEP THREE: Add the 2 pounds of lean ground beef, diced onions, and garlic to a 4 to 5-quart saucepan (or Dutch oven) over medium-high heat. Stir the ground beef mixture often as it browns, making sure to break up the ground beef as you cook. Drain any excess oil from the pan.
STEP FOUR: Add the soup, half and half, onion powder, kosher salt, and pepper to a medium bowl. Whisk to combine completely.
STEP FIVE: Drain the water from the sliced potatoes. Layer ⅓ of the potatoes into the bottom of the dish.
STEP SIX: Sprinkle ⅓ of the meat mixture over the potatoes.
STEP SEVEN: Sprinkle ¾ cup of the shredded cheese over the ground beef layer.
STEP EIGHT: Drizzle ⅓ of the soup mixture over the cheese layer.
STEP NINE: Repeat the process for the second layer of potatoes, ground beef, ¾ cup cheese, and soup mixture.
STEP TEN: Repeat the potato and ground beef layers, and then drizzle the remaining soup mixture.
STEP ELEVEN: Finally, sprinkle the 1½ cups of shredded cheese. Cover the assembled casserole tightly with aluminum foil and bake in the preheated oven for 1 hour and 10 minutes. Remove the foil and bake for an additional 20 minutes. Allow the casserole to rest for 15 minutes before serving (it will be incredibly hot).
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your casserole as the suggested baking time approaches.
How To Serve
This tasty hamburger potato casserole recipe is just the thing you need for a delicious meal on busy weeknights when time is short. Serve it with a homemade Caesar salad or simple sauteed vegetables and dinner rolls on the side.
Casseroles make such easy dinner recipes that we think you will love our beef and noodle casserole as well as our crack chicken casserole.
MORE CASSEROLE RECIPES
Storage
IN THE FRIDGE: Store any leftovers of this cheesy ground beef casserole in an airtight container in the refrigerator for up to 4 days.
IN THE FREEZER: You can freeze the cooked casserole for up to 2 months. Allow the casserole to thaw overnight in the refrigerator before reheating and serving.
This hamburger potato casserole is not your average casserole. It’s pure comfort food that will make you feel satisfied. The best part is, it’s easy to make! Simply layer potatoes, ground beef, cheese, and a delicious sauce in a baking dish and bake until golden brown.
FREQUENTLY ASKED QUESTIONS
Can I freeze this delicious dish?
This easy potato casserole can be made ahead of time, and the entire dish can be frozen to serve later, and leftovers can also be frozen for two months.
Can I add other ingredients to this hamburger casserole?
This dish is very flexible. Add veggies, or other spices to the beef and potato mixture to customize it to your preference.
Can I make this hamburger casserole with potatoes ahead of time?
This hamburger and potato casserole is a great make-ahead dish. Assemble it the night before and store it in the fridge until it’s time to bake it. Bring it to room temperature on the counter and pop it in the oven.
What are the best kind of potatoes to use in this easy recipe?
Yukon gold or russet potatoes are traditionally used to make this hamburger with potato casserole. This is because these types of potatoes hold their shape well when baked.
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Hamburger Potato Casserole
This hamburger potato casserole might just be the best comfort food meal you’ll taste, with plenty of layers of cheesy and creamy goodness.
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 5 minutes
Servings 8
Ingredients
- 2.5 pounds Yukon gold potatoes, washed (about 8 to 9 potatoes)
- 2 pounds lean ground beef
- 1 cup finely diced sweet yellow onion
- 1 tablespoon minced garlic
- 10.5 ounces cream of mushroom soup (I used Great Value brand)
- 1 cup half and half
- 1 tablespoon onion powder
- 1½ teaspoons kosher salt
- 1 teaspoon fresh cracked black pepper
- 3 cups freshly shredded Colby jack cheese (divided into ¾ cup, ¾ cup, and 1½ cups)
Instructions
- Slice the potatoes into ⅛-inch thick slices. Place the sliced potatoes into water to keep them from oxidizing (turning brown) while you prepare the remaining ingredients.
- Preheat the oven to 350°F. Lightly spray a 9×13 baking dish with nonstick cooking spray. Set it aside.
- Add the 2 pounds of lean ground beef, diced onions, and garlic to a 4 to 5-quart saucepan (or Dutch oven) over medium-high heat. Stir the ground beef mixture often as it browns, making sure to break up the ground beef as you cook. Drain any excess oil from the pan.
- Add the soup, half and half, onion powder, kosher salt, and pepper to a medium-sized mixing bowl. Whisk to combine completely.
- Drain the water from the sliced potatoes. Layer ⅓ of the potatoes into the bottom of the prepared baking dish.
- Sprinkle ⅓ of the ground beef mixture over the potatoes.
- Sprinkle ¾ cup of the shredded cheese over the ground beef layer.
- Drizzle ⅓ of the soup mixture over the cheese layer.
- Repeat the process for the second layer of potatoes, ground beef, ¾ cup shredded cheese, and soup mixture.
- Repeat the potato and ground beef layers, and then drizzle the remaining soup mixture.
- Finally, sprinkle the 1½ cups of shredded cheese. Cover tightly with aluminum foil and bake for 1 hour and 10 minutes. Remove the foil and bake for an additional 20 minutes. Allow the casserole to rest for 15 minutes before serving (it will be incredibly hot).
Notes
- You can assemble this ahead of time and leave it covered in the fridge until you’re ready to bake.
- I chose to keep the peels on my potatoes, but you can peel the potatoes before slicing.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your casserole as the suggested baking time approaches.
Nutrition
Calories: 533kcal | Carbohydrates: 32g | Protein: 42g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 130mg | Sodium: 1103mg | Potassium: 1179mg | Fiber: 4g | Sugar: 4g | Vitamin A: 604IU | Vitamin C: 30mg | Calcium: 411mg | Iron: 5mg
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