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This cheesy hamburger potato casserole is the ultimate comfort food. It’s made with simple ingredients, ready in 1 hour, and great for busy weeknight dinners.
Packed with hearty ground beef and sliced potatoes in a creamy sauce, this comforting casserole is finished with a generous layer of gooey melted cheddar cheese on top.
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
I love an easy casserole recipe, especially one that the whole family will love. This hamburger hot dish requires just 15 minutes of prep work and the oven does the rest. And it gets better – the leftovers are just as good as when the dish was freshly made.
When it comes to busy weeknights another family favorite is my Walking Taco Casserole. It’s a 30 minute meal and super easy to throw together. Sometimes when we want to change up taco Tuesday we go with the casserole version.
For another easy ground beef dinner, try my Instant Pot Homemade Hamburger Helper. Not only is it quick to make, it’s cozy comfort food, and perfect for busy nights.
Cheesy Hamburger Potato Casserole Ingredients Needed
- Lean ground beef – Brown it well and drain off any excess fat so the casserole does not turn greasy. I like to use a lean 93/7 blend.
- Onion – Preferably sweet onion or yellow onion.
- Garlic – I minced up fresh garlic cloves, but you can also use store bought in a jar or garlic powder if that’s what you have on hand.
- Seasonings – salt, black pepper, paprika.
- Condensed cream of mushroom soup – the base of the sauce.
- Sour cream – Makes the soup mixture extra creamy.
- Beef broth – Water can be used, but the broth adds extra flavor.
- Russet potatoes – These are the best potatoes to use because they bake without getting too mushy.
- Shredded cheddar cheese – Grate it yourself if possible for smoother melting.
Get the complete ingredients & directions in the recipe card below.
How to Make Hamburger Casserole with Potatoes
Heat the oven and lightly coat a large casserole dish with cooking spray or butter.
In a large skillet, cook the ground beef over medium heat, breaking it apart as it browns (I use a ChopStir to break up the meat). Add the onion and cook until softened, then stir in the garlic and seasonings. Drain any excess grease and set aside.
In a large bowl, combine the condensed soup, sour cream, and broth, stirring until the mixture is creamy and smooth.
Spread a layer of sliced potatoes across the bottom of the prepared dish. Top with half of the beef mixture, followed by half of the creamy sauce.
Repeat the layering process with the remaining potatoes, beef, and sauce.
Cover the casserole tightly with aluminum foil and bake until the potatoes begin to soften.
Remove the foil, sprinkle cheese evenly over the top, and return the dish to the oven until the cheese is melted and bubbly.
Let the casserole rest before serving so the layers set.
Tips for Making Cheesy Ground Beef Potato Bake
- Try to slice the potatoes about the same thickness so everything cooks evenly and to avoid some pieces staying firm. The easiest way to do this is with a mandoline.
- Keep the casserole tightly covered while it bakes so the potatoes soften up.
- If you like crispy cheese (and your casserole dish is broiler-safe), broil for a couple of minutes after cooking – just make sure you keep on eye on it to avoid burning.
- Let it sit for a few minutes before serving. This helps everything set and makes it much easier to scoop or slice.
Recipe Substitutions & Variations
- Meat: Use ground turkey or ground chicken instead of ground beef for a lighter option.
- Soup: You can swap cream of chicken for the cream of mushroom.
- Broth: Use chicken broth or water if beef broth is unavailable.
Can I make this cheesy hamburger and potato casserole ahead of time?
You can! Prep the casserole following the instructions except for adding the cheese. Store in the refrigerator for up to 24 hours before baking. Let the casserole sit at room temperature while the oven preheats. Bake as instructed, though you may need to add a few more minutes of cook time.
What to Serve with Cheesy Potato Hamburger Casserole
This beef casserole goes great with simple side dishes like glazed carrots or roasted broccoli and cauliflower. To round out the meal serve it with these soft homemade dinner rolls.
How to Store Leftover Hamburger Casserole
Keep leftovers in the refrigerator in an airtight container for up to 3 days. Reheat in the oven or microwave when ready to serve again.
Hamburger and Potato Casserole FAQs
Can I freeze this potato beef bake?
We don’t recommend freezing this dish – it can change the texture of the potatoes and make the sauce watery once thawed.
Do I need to cook the potatoes first?
Nope. The potatoes cook right in the casserole as it bakes. Just be sure they are sliced thin and evenly so they soften up.
More easy weeknight recipes…
- Oven-Baked Italian Subs
- Crockpot Salsa Chicken Tacos
- Open Faced Tuna Melts – Broiled or Baked
- Million Dollar Chicken Bake – Air Fryer & Oven
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Easy Cheesy Potato and Hamburger Bake
Ingredients
- 1.5 pounds lean ground beef, I use 93/7
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 10.5 ounce can condensed cream of mushroom soup, or cream of chicken
- 1/2 cup sour cream
- 1/2 cup beef broth, or water
- 5 medium russet potatoes, thinly sliced (about 1/8-inch thick)
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish and set aside.
- Cook the ground beef, onion and garlic in a skillet over medium heat until browned. Drain off any excess fat and season with salt, pepper, and paprika.1.5 pounds lean ground beef, 1 medium onion, 2 cloves garlic, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika
- While the beef is cooking, mix the soup, sour cream, and beef broth in a bowl until smooth.10.5 ounce can condensed cream of mushroom soup, 1/2 cup sour cream, 1/2 cup beef broth
- Layer half of the sliced potatoes in the prepared baking dish, then spread half of the beef mixture on top, then half of the soup mixture. Repeat layers with remaining potatoes, beef, and soup mixture.5 medium russet potatoes
- Cover with foil and bake for 45 minutes. Remove foil, sprinkle cheddar cheese on top, and bake uncovered for 15 minutes more, or until the potatoes are tender and cheese is melted.2 cups shredded cheddar cheese
- Rest for 10 minutes before serving.
Notes
- Make sure you slice the potatoes in similar sizes so they cook evenly. Use a very sharp knife or mandoline.
- Ground turkey can be used in place of ground beef if preferred.
- If you like crispy cheese, broil for a couple of minutes after cooking (just make sure your baking dish is broiler-safe and keep an eye on it so it doesn’t burn).
- This dish can be prepped ahead – cover tightly and store in the frig for up to 24 hours before baking. You may need to add a couple of minutes to the bake time.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
