Hamburger and Potato Casserole is the perfect weeknight meal that the whole family will adore. Layers of creamy hamburger and thinly sliced potatoes bake together to create the best casserole ever!
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I’m serious when I say that I make this delicious meal about once a week. I am always a fan of easy casserole recipes (my popular chicken and rice casserole is another favorite!). Anytime I can make a complete meal in just one baking dish, I am on board! And this hamburger and potato casserole does not disappoint.
It’s great for busy weeknights, serving at a family dinner, or for bringing to a potluck get-together. Once you make this potato and hamburger casserole, you will be hooked, too!
Hamburger and Potato Casserole Recipe
This easy recipe starts by browning beef in a large skillet with some onions. I like to chop up the beef with a wooden spoon as it cooks to make small crumbles. Then, I stir in cream of mushroom soup, milk, salt, and pepper. You can probably imagine how rich and creamy this casserole tastes!
Now let me tell you all about the tender potatoes. I slice them super thinly so they become super soft. I like to use Russet potatoes for baking casseroles, but Idaho potatoes or Yukon gold potatoes will also work. I’ve even used sweet potatoes to switch up this dish! You really can’t go wrong when it comes to cheesy potatoes.
Once the casserole is layered together, it just needs to bake. While it’s in the oven, make some Instant Pot green beans or homemade creamed corn to serve as a side dish. And, of course, a perfect meal needs a great dessert like some peanut butter cookie cups or a No Bake Oreo Dessert. This hearty ground beef casserole is one of the best easy dinner recipes ever no matter what you serve it with!
Ingredients for Hamburger and Potato Casserole
See recipe card below this post for ingredient quantities and full instructions.
- Olive oil
- Ground beef – I like to use lean ground beef for this recipe. The excess grease from the meat is drained and discarded. So, you may as well use meat with less fat! It would just be wasted anyway (and it’s a little healthier!).
- White onion – Yellow onion will also work.
- Milk – Any type of milk will work, but I like to use whole milk to make extra creamy potatoes and sauce.
- Condensed cream of mushroom soup – Campbell’s soup is my favorite brand, but any type will taste great!
- Salt and black pepper
- Medium potatoes – I like Russet potatoes or Idaho potatoes. Yukon Gold is also a good choice for baking.
- Cheddar cheese – Buy pre-shredded cheese to save time, or grate your own cheese. Freshly grated cheese does melt better!
Here are a few ingredient substitutions and variations that will work well.
- Replace the ground beef with ground chicken or ground turkey for a leaner casserole. This would even work well with Beyond Burger beef for a vegetarian option.
- Replace the cream of mushroom soup with cream of celery soup. The easy hamburger casserole will still taste amazing but without the mushrooms.
- Replace the shredded cheddar with Monterey jack cheese or a Mexican cheese blend. Sharp cheddar cheese is also a good option for a zestier cheese layer.
- Replace the milk with sour cream for a rich, tangy taste.
How to Make Hamburger and Potato Casserole
- Cook the beef: Add the onions and olive oil to a large skillet, and warm over medium-high heat. Stir in the ground beef. Cook until the beef is no longer pink, breaking up the meat as it cooks to make small crumbles.
- Make the sauce: Drain the extra grease from the sauté pan. Then, stir in the condensed soup, milk, salt, and pepper.
- Layer the casserole: Spread 1/2 cup of the beef and sauce in the bottom of a 9×13 baking dish. Add a layer of sliced potatoes followed by another cup of beef and sauce. Continue layering the potatoes and the creamy sauce until the baking dish is full.
- Bake: Bake the casserole for one hour. If it is starting to look too brown on top, loosely cover the pan with aluminum foil, and continue to bake.
- Add cheese: Remove the easy hamburger potato casserole from the oven, and sprinkle the top with a cup of cheese. Then, continue to bake for 20 more minutes. The casserole will be bubbling around the edges and the cheese will be melted when it’s done.
- Cool: Let the casserole cool for about 15 minutes. Then, scoop, and serve warm!
Double the recipe, and make two cheesy potato casseroles at once. Bake them both. Then, freeze one for later. This will give you a fantastic meal, ready to heat for busy nights. Your future self will thank you!
How to Store Hamburger and Potato Casserole
To store leftovers, wrap the entire baking dish with plastic wrap followed by aluminum foil. Or, transfer the casserole to an airtight container. It will stay fresh in the fridge for four to five days.
Reheat the casserole in the microwave or covered in the oven just until heated through.
You can also freeze the casserole for up to three months. To do so, wrap the baking dish tightly with plastic wrap followed by aluminum foil, and transfer it to the freezer. Thaw the casserole in the fridge overnight before reheating.
Yes, you usually cook meat before layering it to a casserole dish. This ensures the meat cooks completely and is safe to eat. The beef in this potato casserole recipe is sautéed in a skillet before going into the casserole.
I typically bake casseroles uncovered. If they start to look too dry or brown on top, you can loosely cover the pan with foil to protect the casserole. This delicious hamburger potato casserole recipe does not need to be covered as it bakes!
You can make casserole the day before to save cooking time and have your meal fully prepped. However, this casserole tastes just as amazing straight out of the oven or the next day!
Hamburger and Potato Casserole
- large skillet
- Rubber spatula
- Measuring cups
- Chef's Knife or mandolin slicer
- 1 Tablespoon olive oil
- 1 white onion, chopped
- 1 pound ground beef
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 3/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 medium potatoes, peeled and thinly sliced
- 1 cup shredded cheddar cheese
- Preheat your oven to 350ºF.
- Add the olive oil to a large skillet and add the chopped onions. Cook for 5 minutes over medium heat, stirring occasionally, until the onions are browned.1 Tablespoon olive oil, 1 white onion, chopped
- Add the ground beef to the pan and cook until the beef is no longer pink, about 6-7 minutes. Break up the ground beef into small crumbles as it cooks.1 pound ground beef
- Drain the grease from the pan and discard.
- Stir in the condensed soup, milk, salt and pepper then remove the pan from the heat.1 can (10.5 ounces) condensed cream of mushroom soup, 3/4 cup milk, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper
- Scoop about ½ cup of the soup mix into a 9×13 baking dish and spread it across the bottom of the pan. Then, add a layer of sliced potatoes. Alternate between a layer of soup mix and potatoes until your pan is full.3 medium potatoes, peeled and thinly sliced
- Bake the casserole for one hour then remove the dish from the oven and sprinkle with the cheese. Place the dish back in the oven and bake for another 20 minutes. The cheese will be melted and the casserole will be bubbling around the edges.1 cup shredded cheddar cheese
- Let cool for about 15 minutes then serve!
- Use ground turkey or chicken in place of ground beef.
- I like to peel my potatoes but you can skip this step to save time. Potato peels are completely edible!
- Replace the cream of mushroom soup with cream of broccoli soup for a new twist.
- Russet potatoes and Yukon gold potatoes both work well.