This hamburger potato casserole is everything you want in a cozy meal—easy to make, hearty, and filled with flavor. Layers of tender potatoes, seasoned ground beef, creamy mushroom sauce, and melted cheese come together in one warm and comforting dish. It’s perfect for busy weeknights, cold days, or anytime you need a reliable dinner the whole family will love. Best of all, it uses simple ingredients you probably already have on hand.
Table of Contents
Why You’ll Love Hamburger Potato Casserole
- Super easy to put together with pantry staples
- Family-friendly and picky-eater approved
- Budget-friendly meal that makes a generous amount
- Perfect for meal prep or freezer-friendly dinners
- Comforting, creamy, cheesy, and filling
- Great for casual dinners, potlucks, or lazy weekends
Ingredients
Main Ingredients
- Ground beef
- Russet potatoes
- Yellow onion
- Garlic cloves
- Cream of mushroom soup
- Whole milk
- Shredded cheddar cheese
- Salt
- Black pepper
- Cooking oil or spray
Optional Garnishes
- Fresh chopped parsley
- Sliced green onions
- Crushed potato chips
- Paprika sprinkle
Equipment
- Large skillet
- 9×13-inch baking dish
- Cutting board
- Sharp knife
- Mixing bowl
- Aluminum foil
Utensils
- Wooden spoon
- Measuring cups
- Measuring spoons
- Vegetable peeler
- Cheese grater
Variations for Hamburger Potato Casserole
There are many fun ways to mix up this casserole and make it your own.
- Swap ground beef for ground turkey or chicken for a leaner option
- Add chopped bell peppers, peas, or corn for extra veggies
- Use cream of chicken or cheddar soup instead of mushroom
- Try pepper jack or mozzarella cheese for a different flavor twist
- Make it spicy with diced jalapeños or a dash of hot sauce
- Top with crushed Ritz crackers or breadcrumbs for crunch
How to Make Hamburger Potato Casserole
Step 1
To begin with, heat a large skillet over medium heat. Add a bit of oil and cook the ground beef until it’s no longer pink. As it cooks, break it up with a spoon. Once the meat is mostly cooked, add chopped onions and minced garlic. Stir and sauté until the onions turn soft and the beef is fully browned. Drain any excess grease from the pan and season the mixture with salt and pepper. Set it aside.
Step 2
Next, peel the potatoes and slice them into thin, even rounds—about 1/8 inch thick. Lightly grease a 9×13-inch baking dish. Layer half of the potato slices evenly across the bottom of the dish. Make sure the bottom is well covered without too much overlapping.
Step 3
After that, spoon half of the beef and onion mixture over the potato layer. In a bowl, mix the cream of mushroom soup with milk until smooth. Pour half of this creamy mixture over the beef and potatoes. Then, sprinkle half of the shredded cheddar cheese over the top. Repeat the layers one more time: potatoes, beef, soup mixture, and cheese.
Step 4
Finally, cover the dish tightly with foil and bake it in a preheated oven at 375°F for about 60 minutes. Then, remove the foil and bake for another 15-20 minutes or until the potatoes are tender and the cheese is golden and bubbly. Let it rest for 10 minutes before serving so everything sets nicely.
Tips and Tricks
- Slice potatoes thin and even to ensure they cook all the way through
- Don’t skip draining the beef—too much grease can make the casserole soggy
- For extra creaminess, add a splash of sour cream to the soup mixture
- Use freshly shredded cheese for best melting results
- Make ahead and store in the fridge for up to 24 hours before baking
How to Serve Hamburger Potato Casserole
This dish pairs well with a light side salad or steamed green beans. You can also serve it with buttered rolls or crusty bread to soak up the creamy sauce. A little hot sauce on the side adds a spicy kick if you like it bold.
Make Ahead and Storage
You can prepare the casserole up to a day in advance—just cover and refrigerate before baking. If you have leftovers, store them in an airtight container in the fridge for up to 4 days. To reheat, place a portion in the microwave or cover with foil and warm it in a 350°F oven until hot.
FAQs
Can you cook potatoes and ground beef together?
Yes, you can absolutely cook potatoes and ground beef together, especially in one-pan meals or casseroles. However, in dishes like this hamburger potato casserole, it’s best to layer them and bake so the potatoes cook evenly while soaking up all the savory flavor from the beef and sauce. If you’re cooking them in a skillet, make sure the potatoes are cut thin and cooked long enough to become tender.
What is in cowboy casserole?
Cowboy casserole is a hearty, baked dish usually made with ground beef, canned corn, cream of mushroom soup, shredded cheese, and tater tots layered on top. It’s often seasoned with garlic, onions, and sometimes Rotel tomatoes or green chiles to add a Tex-Mex twist. The tater tots crisp up in the oven, making it a favorite comfort food across the U.S.
Can I use frozen potatoes instead of fresh?
Yes, but make sure they are fully thawed and patted dry before layering.
Can I freeze this casserole?
Absolutely. Let it cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
What’s the best cheese to use?
Cheddar works great, but feel free to try Colby jack, mozzarella, or even a spicy pepper jack for extra flavor.
Do I have to use cream of mushroom soup?
Not at all! You can use cream of chicken, cheddar soup, or even make a simple roux-based white sauce instead.
Conclusion
In the end, this hamburger potato casserole is a go-to meal that brings warmth, flavor, and satisfaction to the table. Whether you’re feeding a family or planning meals for the week, this recipe is sure to hit the spot. Try it once, and it’ll become a regular favorite. Don’t forget to garnish it with parsley or green onions for that final touch.
If you’re planning a full week of hearty, home-cooked meals, this Hamburger Potato Casserole fits right in. For a weekend breakfast that’s just as comforting, try our golden, crispy Sourdough French Toast—it’s sweet, simple, and perfect with maple syrup. Looking for another savory dinner idea? This tender, juicy Beef Chuck Roll is packed with flavor and makes an excellent main course. And if you need a holiday-worthy option, don’t miss our juicy, flavorful Smoked Turkey Breast that’s great year-round.
Casseroles like this Hamburger Potato Casserole have been a staple of American home cooking for generations, thanks to their simplicity and versatility. The term casserole refers not only to the dish itself but also to the deep baking pan used to prepare it. Using ground beef as a protein source makes this recipe both affordable and satisfying, especially when paired with hearty vegetables like potatoes. Adding a creamy base such as cream of mushroom soup enhances the texture and adds that classic comfort food flavor everyone loves.
Hamburger Potato Casserole
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 onion chopped
- 8 oz sliced cremini mushrooms
- 3 cloves garlic minced (about 1 tablespoon)
- 11 oz Campbell’s Cream of Mushroom Soup 1 can
- 2 cups whole milk
- 1 ½ teaspoons salt
- 1 teaspoon pepper
- 2 Tablespoons parsley chopped, plus more for garnish
- 1/2 teaspoon paprika
- 3 lbs red potatoes sliced to about ¼ inch thickness
- 3 cups shredded cheddar cheese
Instructions
- Preheat your oven to 375°F. In a large skillet over medium heat, cook the ground beef until mostly browned. Add the chopped onion, garlic, and sliced mushrooms. Continue to cook until the beef is fully cooked and the vegetables are soft. Drain excess grease. Stir in salt, pepper, and paprika.
- Grease a 9×13-inch baking dish. Layer half of the sliced red potatoes evenly in the dish. Spoon half of the beef and mushroom mixture over the potatoes.
- In a bowl, whisk together the Campbell’s cream of mushroom soup and milk until smooth. Pour half of the soup mixture over the beef layer. Sprinkle with 1 ½ cups of shredded cheddar cheese. Repeat the layers with remaining potatoes, beef mixture, soup, and cheese.
- Cover the dish tightly with aluminum foil and bake for 60 minutes. Remove the foil and bake uncovered for 15 more minutes, or until the potatoes are tender and the cheese is bubbly and golden. Let rest for 10 minutes before serving. Garnish with parsley if desired.