Name: Hamburger Potato Casserole
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 small onion, diced; 2 cloves garlic, minced; 4 medium russet potatoes, thinly sliced; 1 can (10.5 oz) cream of mushroom soup; 1 cup milk; 1 1/2 cups shredded cheddar cheese; 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper; 1/2 teaspoon paprika; 1 tablespoon olive oil (for greasing)

I love making this hamburger potato casserole when I want a hearty, comforting meal that feels simple and satisfying. The layers of seasoned ground beef, tender potatoes, and creamy sauce bake together into a rich and cozy dish. I find it perfect for family dinners or whenever I want something filling and dependable.

Why You’ll Love This Recipe

I appreciate how this casserole uses basic pantry ingredients yet delivers big flavor. The potatoes become soft and creamy, while the seasoned beef adds savory depth.

I also enjoy how easy it is to assemble. I can prepare everything in one baking dish, pop it in the oven, and let it cook while I focus on other things.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ground beef
onion, diced
garlic, minced
russet potatoes, thinly sliced
cream of mushroom soup
milk
shredded cheddar cheese
salt
black pepper
paprika
olive oil

Directions

I start by preheating my oven to 375°F (190°C) and lightly greasing a baking dish.
In a skillet over medium heat, I cook the ground beef until browned.
I add diced onion and minced garlic, cooking until softened. I season with salt, black pepper, and paprika.
In a bowl, I whisk together cream of mushroom soup and milk until smooth.
I layer half of the thinly sliced potatoes in the baking dish.
I spread half of the cooked beef mixture over the potatoes.
I pour some of the soup mixture over the layer and sprinkle with shredded cheddar cheese.
I repeat the layers with the remaining potatoes, beef, soup mixture, and cheese.
I cover the dish with foil and bake for 45 minutes.
I remove the foil and bake for another 15–20 minutes until the potatoes are tender and the cheese is golden and bubbly.
I let it rest for about 10 minutes before serving.

Servings and Timing

This recipe typically serves 6 people.

Prep time: 20 minutes
Bake time: 60–65 minutes
Total time: Approximately 1 hour 25 minutes

Variations

I sometimes add sliced mushrooms or bell peppers to the beef mixture for extra flavor. If I want a creamier texture, I mix a little sour cream into the sauce.

For a different cheese profile, I use a blend of cheddar and mozzarella. I also enjoy adding a sprinkle of fresh parsley before serving for color.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days.

When reheating, I warm portions in the oven at 325°F or in the microwave until heated through. If needed, I add a small splash of milk to keep it creamy. I can also freeze it for up to 2 months and thaw before reheating.

FAQs

Can I use a different type of potato?

Yes, I can use Yukon gold potatoes for a creamier texture.

Do I need to cook the potatoes first?

No, slicing them thinly allows them to cook fully in the oven.

Can I make this ahead of time?

Yes, I assemble it in advance and refrigerate it before baking.

How do I know when it’s done?

I check that the potatoes are fork-tender and the top is golden and bubbly.

Can I make this lighter?

Yes, I use lean ground beef and reduced-fat soup and cheese if I want a lighter version.

Conclusion

I truly enjoy making this hamburger potato casserole because it’s comforting, easy to prepare, and always satisfying. The layers of savory beef and tender potatoes create a meal that feels warm and familiar. Whenever I want a simple dish that everyone enjoys, this is the recipe I happily prepare.