Last weekend, my husband and I were prepping for a small neighborhood gathering, and I wanted something hearty, comforting, and easy to share with friends. I rummaged through the pantry and fridge, and the idea of combining thinly sliced potatoes with savory ground beef immediately sparked excitement.
We spent a quiet Saturday morning cooking together, laughing as we sliced potatoes paper-thin and teasing each other about who made the messier kitchen.
The smell of onions sizzling in olive oil soon filled the house, blending with the earthy aroma of baking potatoes. While layering the ingredients in the casserole dish, I noticed how simple flavors could come together into something so indulgent.
By the time the casserole was bubbling in the oven, our home smelled like pure comfort. That afternoon, our friends arrived, and the dish disappeared almost as quickly as we had prepared it.
Short Description
A hearty, comforting casserole with layers of thinly sliced potatoes, seasoned ground beef, onions, creamy mushroom sauce, and melted cheddar cheese. Perfect for family dinners or casual gatherings.
Key Ingredients
- 1 lb ground beef
- 4 medium potatoes, thinly sliced
- 1 cup shredded cheddar cheese
- 1 onion, chopped
- 1 can cream of mushroom soup (10.5 oz)
- ½ cup milk
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp olive oil
Tools Needed
- 9×13-inch casserole dish
- Large skillet
- Mixing bowl
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Aluminum foil
Cooking Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish with a little olive oil or cooking spray to prevent sticking.
Step 2: Cook the Ground Beef
In a large skillet, heat 1 tbsp olive oil over medium heat. Add the ground beef and cook until browned, about 6–8 minutes. Stir occasionally to break it into small crumbles. Drain any excess fat, then set aside.
Step 3: Layer the Potatoes
Thinly slice 4 medium potatoes. Arrange a single layer of slices in the bottom of the prepared casserole dish. Sprinkle with ½ tsp salt, ½ tsp pepper, and ½ tsp garlic powder. Repeat layers until all potatoes are used, creating a seasoned foundation.
Step 4: Mix the Cream Sauce
In a medium mixing bowl, combine 1 can cream of mushroom soup with ½ cup milk. Whisk until smooth. Pour evenly over the layered potatoes, ensuring each layer gets a touch of the creamy mixture.
Step 5: Add Beef and Onions
Evenly spread the cooked ground beef over the potatoes. Sprinkle the chopped onion across the top. This adds a subtle sweetness and aroma that will mingle beautifully with the creamy sauce.
Step 6: Add Cheese and Cover
Sprinkle 1 cup shredded cheddar cheese evenly over the top. Cover the casserole with aluminum foil to trap moisture and help the potatoes cook evenly.
Step 7: Bake the Casserole
Bake covered at 350°F (175°C) for 45 minutes. After 45 minutes, remove the foil and bake for an additional 15 minutes, or until the potatoes are tender when pierced with a fork and the cheese is bubbly and lightly golden.
Step 8: Serve
Allow the casserole to rest for 5–10 minutes before slicing. This helps the layers set for clean servings.
Troubleshooting Tips
Potatoes too firm: Slice thinner or cover longer during baking.
Casserole too dry: Add 2–3 tbsp extra milk or a little broth before baking.
Cheese not melting evenly: Cover loosely with foil for the first 30 minutes, then uncover for the final bake.
Why You’ll Love This Recipe
Comfort Food Classic: Creamy, cheesy, and satisfying in every bite.
Crowd-Pleaser: Perfect for family dinners, potlucks, or neighborhood gatherings.
Simple Ingredients: Uses common pantry staples for a stress-free meal.
Layered Flavor: Each bite combines tender potatoes, savory beef, onions, and rich sauce.
Make-Ahead Friendly: Assemble in advance and bake when ready.
Mistakes to Avoid & Solutions
Underseasoning potatoes: Sprinkle salt, pepper, and garlic powder between layers for flavor depth.
Overcooking onions: Add onions raw to bake in the casserole for sweetness without burning.
Soggy potatoes: Use thin, uniform slices and avoid excessive liquid.
Uneven cooking: Spread ingredients evenly and cover tightly with foil to trap heat.
Serving and Pairing Suggestions
Serve hot directly from the dish for family-style dining.
Pair with a crisp green salad or roasted vegetables for balance.
Great alongside fresh bread or dinner rolls to soak up the creamy sauce.
For a casual buffet, cut into squares for easy self-serving.
Storage and Reheating Tips
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Can be frozen before baking for up to 1 month. Thaw overnight in the fridge.
Reheating: Cover with foil and bake at 350°F (175°C) for 15–20 minutes or until heated through.
FAQs
1. Can I use sweet potatoes instead of regular potatoes?
Yes, slice sweet potatoes thinly and follow the same layering and baking instructions. It adds a natural sweetness.
2. Can I prepare this casserole ahead of time?
Absolutely. Assemble it the night before, cover tightly, and refrigerate. Bake when ready to serve.
3. Can I make it vegetarian?
Replace ground beef with a mix of sautéed mushrooms, lentils, or plant-based crumbles. Keep the rest of the layers the same.
4. Can I use a different cheese?
Cheddar works best, but Monterey Jack or Gruyère can add a creamier, slightly nutty flavor.
5. How do I make it extra creamy?
Add an extra ¼ cup milk or a dollop of sour cream to the soup mixture for richer, creamier layers.
Tips & Tricks
Slice potatoes uniformly for even cooking.
Use a mandoline slicer if available for speed and consistency.
Let the casserole rest before serving to allow flavors to meld.
Layer ingredients gently to avoid breaking potato slices.
Recipe Variations
Cheesy Bacon Twist: Add 4–6 strips of cooked, crumbled bacon between the beef and cheese layers for extra smoky flavor.
Herb Infusion: Mix 1 tsp dried thyme and 1 tsp paprika into the soup mixture to elevate aroma.
Veggie Boost: Add thinly sliced bell peppers or zucchini between potato layers for more color and nutrients.
Spicy Kick: Sprinkle ½ tsp cayenne pepper into the beef while cooking for subtle heat.
Final Thoughts
This Hamburger Potato Casserole is one of those recipes that feels like a warm hug from the inside. It’s approachable for everyday dinners yet special enough for a casual gathering with friends. I’m impressed the way the layers of creamy mushroom sauce, tender potatoes, and savory beef come together to create a satisfying dish everyone enjoys.
Making it with my husband added a touch of fun to the kitchen, and the smell filling the house was irresistible. The cheesy top browned to perfection, creating a slight crunch that contrasts beautifully with the creamy interior. This casserole proves that simple ingredients can produce something extraordinary. It’s hearty, cozy, and undeniably comforting—a recipe I know will become a favorite for anyone who tries it.
Hamburger Potato Casserole
Ingredients
- 1 lb ground beef
- 4 medium potatoes thinly sliced
- 1 cup shredded cheddar cheese
- 1 onion chopped
- 1 can cream of mushroom soup 10.5 oz
- ½ cup milk
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish with olive oil or cooking spray.
- In a large skillet, heat 1 tbsp olive oil over medium heat. Add the ground beef and cook until browned, about 6–8 minutes, breaking it into small crumbles. Drain excess fat and set aside.
- Thinly slice 4 medium potatoes and arrange a layer in the bottom of the prepared dish. Sprinkle with ½ tsp salt, ½ tsp pepper, and ½ tsp garlic powder. Repeat until all potatoes are layered.
- In a medium bowl, whisk together 1 can cream of mushroom soup and ½ cup milk until smooth. Pour evenly over the potatoes, coating each layer lightly.
- Spread the cooked ground beef over the potatoes and sprinkle the chopped onion on top.
- Sprinkle 1 cup shredded cheddar cheese evenly over the casserole and cover with aluminum foil.
- Bake at 350°F (175°C) for 45 minutes. Remove the foil and bake an additional 15 minutes, or until potatoes are tender and cheese is bubbly and golden.
- Let the casserole rest 5–10 minutes before slicing to allow the layers to set.
