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Cheesy Hamburger Potato Casserole

Cheesy hamburger potato casserole is a hearty ground beef potato bake with thinly sliced russet potatoes layered with seasoned beef and a creamy mushroom-and-cheddar sauce. Baked covered until tender, then finished uncovered until the top is deeply golden and crispy with melted cheddar.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Beef and aromatics
  • 1.5 lb ground beef
  • 1 onion
  • 3 garlic cloves
Potatoes
  • 5 russet potatoes
Soups and dairy
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 can (10.5 oz) cheddar cheese soup
  • 0.5 cup milk
Seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt to taste
  • black pepper to taste
Cheese topping
  • 2 cup sharp cheddar cheese shredded
Garnish
  • fresh chives for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Arrange the baking dish, potatoes, and prepped ingredients so you can layer quickly.
Brown the beef
  1. Brown the ground beef with the diced onion over medium-high heat until the beef is cooked through, about 10 minutes, then drain excess fat.
  2. Add the minced garlic and cook for 30 to 60 seconds, then season with garlic powder, onion powder, salt, and black pepper.
Make the creamy sauce
  1. Whisk together the cream of mushroom soup, cheddar cheese soup, and milk until smooth.
Layer the casserole
  1. Layer half the thinly sliced russet potatoes in the greased baking dish.
  2. Top with half of the seasoned ground beef mixture.
  3. Pour and spread half of the soup mixture over the beef.
  4. Repeat the layers with the remaining potatoes, remaining beef, and remaining soup mixture.
Bake covered, then finish with cheese
  1. Cover tightly with foil and bake at 375°F for 45 minutes, until the potatoes are starting to soften.
  2. Remove the foil, sprinkle the shredded sharp cheddar cheese over the top, and bake at 375°F for 15 minutes until potatoes are tender and the cheese is golden.
Serve
  1. Garnish with fresh chives and serve hot.

Notes

For the best bake, thinly slice the potatoes so they soften evenly within the 45-minute covered bake. Refrigerate leftovers in an airtight container for up to 4 days; reheat portions in the microwave or a 350°F oven until hot. Freeze yes: cool completely, freeze in portions, and reheat covered at 350°F until warmed through. For a lighter option, swap the milk for 2% or use low-fat cheddar soup while keeping the same layering method.