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Cheesy Hamburger Potato Casserole

Cheesy hamburger potato casserole layers thinly sliced russet potatoes with seasoned ground beef and creamy mushroom-cheddar sauce, then bakes until deeply golden. This ground beef potato bake delivers a crisp, cheesy top and tender potatoes in one easy weeknight casserole.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1.5 lb ground beef
onion
  • 1 onion medium, diced
garlic
  • 3 garlic cloves, minced
russet potatoes
  • 5 russet potatoes peeled and thinly sliced
cream of mushroom soup
  • 1 can (10.5 oz) cream of mushroom soup
cheddar cheese soup
  • 1 can (10.5 oz) cheddar cheese soup
milk
  • 0.5 cup milk
garlic powder
  • 1 tsp garlic powder
onion powder
  • 1 tsp onion powder
salt and black pepper
  • 0.5 tsp salt to taste
  • 0.25 tsp black pepper to taste
sharp cheddar cheese
  • 2 cup sharp cheddar cheese shredded
fresh chives
  • 1 fresh chives for garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep the oven and bake dish
  1. Preheat oven to 375°F and grease a 9x13 baking dish. This sets you up for even, hot baking from the start.
Brown the beef and season
  1. Brown ground beef with diced onion over medium-high heat, then drain excess fat. Cook until the beef loses its pink color for a clean, hearty layer.
  2. Add minced garlic and cook for about 30 seconds, then season with garlic powder, onion powder, salt, and black pepper. Keep it moving so the garlic turns fragrant without browning.
Make the creamy sauce
  1. Whisk together cream of mushroom soup, cheddar cheese soup, and milk until smooth. Blend out any lumps so the sauce clings between the potato slices.
Layer and bake
  1. Layer half the potato slices in the baking dish. Aim for even coverage so every bite has tender potato.
  2. Top with half the beef mixture. Spread it out so the casserole bakes in distinct potato-and-beef layers.
  3. Pour over half the soup mixture. Let it seep into the potatoes for a creamy interior.
  4. Repeat with the remaining potato slices, then the remaining beef. Keep the layers consistent for a sturdy, scoopable casserole.
  5. Pour the remaining soup mixture over the top layer. Cover tightly with foil to trap steam during the first bake.
  6. Bake covered at 375°F for 45 minutes. The potatoes should begin to soften through the foil-steamed layer.
  7. Remove the foil and add shredded sharp cheddar cheese in an even layer. This is what creates the deeply golden, crispy top crust.
  8. Bake uncovered at 375°F for 15 minutes, until potatoes are tender and cheese is golden. Watch for bubbling and browning at the edges.
Finish and serve
  1. Garnish with fresh chives and serve. Add them right before serving so they stay bright.

Notes

For best slicing and serving, let the casserole rest 10 minutes after baking so the cheese and sauce thicken slightly. Store leftovers in the refrigerator up to 4 days (freezing yes—freeze in portions up to 3 months, then thaw in the fridge and reheat until hot). For a lighter option, use reduced-fat cheddar cheese and reduced-fat soup varieties to cut calories while keeping the casserole method the same.