Recipe Description
Hamburger Potato Casserole is a classic, hearty comfort-food dish made with seasoned ground beef, sliced potatoes, creamy sauce, and melted cheese. It’s budget-friendly, family-friendly, and perfect for weeknights or potlucks. The flavors meld beautifully as it bakes—soft potatoes, savory beef, and a rich, creamy, cheesy topping.
Servings
6 servings
Time
Prep: 20 minutes
Cook: 1 hour
Total: ~1 hour 20 minutes
Ingredients
For the casserole:
1 ½ pounds ground beef
1 tablespoon olive oil (optional)
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried thyme (or Italian seasoning)
1 tablespoon Worcestershire sauce
4–5 medium russet or Yukon Gold potatoes, thinly sliced
2 cups shredded cheddar cheese (or Colby Jack)
For the creamy sauce:
1 can (10.5 oz) cream of mushroom or cream of chicken soup
1 cup milk
½ cup sour cream
½ teaspoon salt
½ teaspoon pepper
Instructions
1. Prepare the beef layer
Preheat oven to 350°F (175°C).
In a large skillet, cook ground beef with diced onions over medium heat until browned; drain excess grease.
Add garlic, paprika, pepper, thyme, Worcestershire sauce, and salt. Cook 1–2 more minutes.
Set aside.
2. Prepare the sauce
In a bowl, whisk together cream soup, milk, sour cream, salt, and pepper until smooth.
3. Assemble the casserole
Grease a 9×13 baking dish.
Layer half the potato slices on the bottom.
Spoon half the beef mixture over potatoes.
Pour half the creamy sauce evenly.
Repeat layers (potatoes → beef → sauce).
Cover tightly with foil.
4. Bake
Bake covered for 60 minutes, or until potatoes are tender.
Remove foil, sprinkle cheese on top, and bake an additional 10–15 minutes until melted and bubbly.
5. Serve
Let sit for 10 minutes to firm up before serving.
Optional Add-Ins
Corn or green peas (1 cup)
Sautéed mushrooms
Bell peppers
Bacon crumbles
Pepper jack cheese for extra spice
Notes
Thin potato slices help the dish cook evenly. Using a mandoline is ideal.
Yukon Gold potatoes hold their shape better; russets make it softer and creamier.
Soup can be replaced with homemade cream sauce if preferred.
The casserole reheats exceptionally well—flavors get even better the next day.
Tips for Success
Check doneness: Stick a fork into the center after 1 hour—if potatoes are still firm, bake 10–15 more minutes.
Don’t skip draining the beef: Too much grease makes the dish runny.
Make-ahead: Assemble earlier in the day, refrigerate, and bake at dinner time (add 10 extra minutes to baking).
Freezer friendly: Freeze before baking; thaw overnight, then bake as directed.
Nutritional Information (approx. per serving)
Calories: 480
Protein: 27 g
Carbohydrates: 32 g
Fat: 28 g
Fiber: 3 g
Sodium: 780 mg
Sugar: 4 g
(Values vary depending on ingredients and cheese type.)
Health Benefits
While comforting, this casserole has some nutritional perks:
High protein from ground beef supports muscle repair.
Potatoes provide potassium, vitamin B6, and fiber, supporting heart and digestive health.
Calcium-rich cheese benefits bones.
Can be made lighter using:
Lean ground turkey or beef
Low-fat soup and cheese
Greek yogurt instead of sour cream
Q&A Section
Q: Can I use raw potatoes, or do they need to be pre-cooked?
A: Use raw potatoes— they cook fully in the oven when sliced thin.
Q: Can I use canned sliced potatoes?
A: Yes! They reduce cook time and work well, though they will be softer.
Q: How do I store leftovers?
A: Refrigerate in an airtight container for 3–4 days. Reheat in microwave or oven.
Q: Can this be made gluten-free?
A: Yes—use a gluten-free cream soup or make a homemade gluten-free cream sauce.
Q: Can I double this recipe?
A: Yes. Use two 9×13 pans or one large deep casserole dish.