Hamburger Potato Casserole

Aug 19, 2024

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Creamy Hamburger Potato Casserole is an easy and filling meal. Layers of mushroom soup, sliced potatoes, savory ground beef, and plenty of melted cheese make this an instant classic.

Pair this hearty casserole with my buttery, melt-in-your-mouth butter swim biscuits! For a complete meal, add a side of steamed broccoli to balance the richness of the dish.

Overhead image of hamburger potato casserole in a baking dish, with a serving of it missing from the corner.

This easy one-dish hamburger potato casserole has it all—beef, potatoes, cheese, and creamy mushroom soup to tie it all together. Think of it as a heartier version of scalloped potatoes with layers of savory goodness! It’s the kind of comfort food dinner we crave when the weather turns cooler (and downright cold). After a bit of prep, the oven will do most of the cooking work, and most of the ingredients you need are probably in your fridge and pantry right now.

Why I Love This Hamburger Casserole Recipe

Kid-Friendly: Ground beef and potatoes are high up there on my kids’ most liked list, and this easy casserole features tender browned beef, mellow cheese, and condensed mushroom soup for a creamy flavor that’s not overwhelming.
Affordable: I also like this recipe because it is budget-friendly! No fancy or unfamiliar ingredients here, just meat, potatoes, cheese, and canned soup.
Makes a large quantity: This hamburger and potato casserole recipe fills a 9×13-inch casserole dish, which is a nice, hefty size to feed a larger family or a smaller one with leftovers (I love leftovers!). You can also easily double the recipe if you want to serve a larger crowd.

Ingredients for hamburger potato casserole: ground beef, cheese mix, onion, sour cream, salt, pepper, milk, seasoning, mushroom soup, potatoes.

What You’ll Need

A few simple pantry and fridge staples are all you’ll need to make this satisfying meal! Here’s a look at what makes up this hamburger casserole recipe with potatoes. Don’t forget to check the recipe card at the end of this post for the full ingredient amounts.

Olive Oil – Extra virgin olive oil is my oil of choice, but you can use any neutral cooking oil that you have on hand.
Onion – I use a yellow onion in this recipe, but a white onion is also okay to use.
Ground Beef – Any ground meat, like ground chicken or ground pork, will work here, but I like it best with beef.
Salt and Black Pepper – I always use sea salt and freshly ground black pepper to enhance all the flavors.
Cream of Mushroom Soup – Use your favorite brand of condensed cream of mushroom soup to add flavor and richness to the casserole. You can also use this homemade cream of chicken soup.
Milk – You can use whole milk or 2% milk.
Sour Cream – I love full-fat sour cream for the most richness.
Italian Seasoning – If you don’t have Italian seasoning, use an equal mix of dried oregano and basil.
Colby Jack Mix – Or you can use shredded Jack cheese or cheddar cheese for a bit more flavor.
Potatoes – I like Yukon gold potatoes, and red potatoes also work.
Garnish – Fresh parsley.

Up close photo of a spoon mixing through a casserole with ground beef and potatoes.

How To Make Hamburger Potato Casserole

Follow along with my photos below to get a general idea of how to make this dish.

Mushroom soup is added to the bottom of the pan.

Sliced potatoes on the bottom of the pan.

Cheese is added to the top of the casserole,

A big pan of hamburger potato casserole topped with cheese.

Prepare. Preheat the oven to 375°F and heat the olive oil in a large skillet.
Cook the aromatics. Add the chopped onion and sauté until translucent, then add the beef and salt and pepper.
Brown the beef. Cook until the beef is browned and cooked through.
Make the sauce. Combine the condensed cream of mushroom soup, milk, sour cream, and Italian seasoning. Stir together until smooth.
Assemble. Grease a 9×13-inch baking dish and spread a little of the soup mix on the bottom.
Add the potatoes. Arrange one-third of the sliced potatoes evenly on the bottom.
Keep layering. Spread one-third of the soup mixture over the potatoes, top with half of the cooked beef mixture, and sprinkle with 1 cup of Colby jack mix.
Repeat the layers. Add potatoes, soup mixture, beef, and cheese.
Finish. For the final layer, arrange the last third of the potatoes, top with the remaining soup mixture, and sprinkle the casserole with the remaining cheese.
Bake. Cover the baking dish and bake for 45 minutes, then uncover and bake for 15 minutes more.
Rest and serve. Let the casserole rest for 10 minutes before serving.

A spoon mixing through a casserole with ground beef and potatoes.

Chef’s Tips for Success

Add Garlic: Add a few chopped cloves of garlic to the pan when you cook the onion. This will give the meat even more flavor.
Skip Peeling the Potatoes: If you’re short on time, skip peeling the potatoes before you slice them. Just make sure to give the potatoes a good scrub if you don’t peel them.
Make Ahead: You can make this hamburger potato casserole up to 24 hours in advance of when you plan to serve it. Assemble the casserole, cover it tightly with foil, and store it in the fridge until you’re ready to bake it.
Rest the Casserole: After you pull it out of the oven, let the casserole rest for at least 10 minutes. This will help it set a bit, and the cheese will be less goopy.

A portion of hamburger potato casserole served on dinner plates.

Easy Variations

I love making this hearty casserole, as written, and I also like to try a few simple ingredient swaps.

Try Other Cream Soups: Cream of mushroom soup is a classic addition to many casseroles, but you don’t have to stick to that particular flavor if you don’t have it on hand or don’t care for mushrooms. Try another creamed soup variety in place of the mushroom if you wish.
A Different Protein: Swap ground turkey or chicken for ground beef, or try a plant-based protein.
Add Vegetables: I like a serving of vegetables on the side, and sometimes, I like to tuck my veggies directly into the casserole. You can add any vegetables you like – some nice additions include peas, chopped spinach, diced mushrooms, and diced bell pepper.
Other Cheese: Colby Jack is a meltable, mellow-flavored cheese that works well here. For a bit more flavor, try medium or sharp cheddar, Swiss cheese, or Gruyere cheese.

Serving Suggestions

A big salad is a must, alongside a cheesy portion of casserole! Or, make simple steamed broccoli as an easy, fresh side dish. Try my recipe for a crunchy Asian cabbage slaw. Whip up a pan of sauteed green beans or start dinner with an egg drop soup. I also serve these roasted brussel sprouts or this zucchini tomato gratin for a juicy touch.

Make a loaf of homemade bread to soak up the creamy sauce! I love baking no knead Dutch oven bread or making this easy spoon bread.

Finish this comfort food dinner with a simple and comforting dessert, like blonde brownies, chocolate pudding cake, or my fantastic upside-down Pineapple Cake Recipe.

Close-up image of cooked sliced potatoes and ground beef served on a dinner plate with a fork set next to the food.

How To Store Leftovers

Fridge – Transfer the cooled leftover casserole to an airtight container and store it in the fridge for up to 3 days.
Freezer – You can freeze the entire casserole in the pan by wrapping it in a layer of plastic wrap, then a layer of foil, and placing it in the freezer for up to 3 months. Cook the casserole directly from frozen – it will take longer to reheat – or defrost it in the fridge before reheating it. Or, freeze individual portions of casserole in airtight, freezer-safe containers for up to 3 months.
To Reheat – You can reheat the whole casserole in a 375°F oven until heated through and the cheese is melted. For individual portions, you can place them on a baking sheet and reheat them in the oven, or reheat them in the microwave in 1-minute increments until hot.