Hamburger and Potato Casserole

Tender potatoes, seasoned ground beef, and a creamy cheese sauce all baked together in one dish — that’s what makes this hamburger and potato casserole such a family favorite. It’s the kind of weeknight dinner that comes together with pantry staples, feeds a crowd, and leaves you with leftovers for days.

If you’re looking for an easy, budget-friendly dinner idea, this hamburger and potato casserole recipe checks every box. It uses just six ingredients and two spices, and while it needs some oven time, the hands-on prep takes about 15 minutes. So, let’s get into it!

It will easily feed a crowd. If your family is small, you’ll have plenty of leftovers! 

How to Make Hamburger and Potato Casserole

What is a Casserole?

The word “casserole” is French for oven-safe saucepans that double as a serving plate. Traditional French casserole dishes are similar to Dutch ovens. The modern flat Pyrex dishes we cook casseroles in were invented in the 1950s, starting the trend of easy one-dish meals. 

While your options are endless, most casseroles contain:

• Meat—either raw or precooked.The word “casserole” comes from the French word for oven-safe saucepans that double as serving dishes. Traditional French casserole dishes are similar to Dutch ovens. However, the flat Pyrex dishes most of us cook casseroles in today weren’t invented until the 1950s, which is when the trend of easy, one-dish meals really took off.
• While casserole recipes vary widely, most include:
• Veggies—fresh or canned.
• Starch—potatoes or noodles.
• Liquid—broth, cream, or cheese. 

This hamburger and potato casserole is light on veggies, so I like to round out the meal with a side salad or one of my side dish recipes.

Ingredients You’ll Need

Here’s everything that goes into this cheesy hamburger and potato casserole:

• Lean ground beef — browned and drained
• Russet potatoes — thinly sliced
• Condensed cream of mushroom soup — the base of that creamy sauce
• Chopped onion — for flavor
• Milk — to thin the sauce
• Seasoning salt and black pepper — keeps it simple
• Sharp cheddar cheese — shredded, for that melty top layer
• Chopped green onion — for garnish and a little bite

You’ll find exact measurements in the recipe card below.

How to Make Hamburger and Potato Casserole

Making this casserole is straightforward, and most of the work is just layering ingredients in a baking dish. Here’s the rundown:

1. Preheat your oven to 350°F.
2. Brown the ground beef over medium heat, then drain the excess fat.
3. In a mixing bowl, combine the cream of mushroom soup, chopped onion, milk, salt, and pepper. Mix until well combined.
4. Layer the sliced potatoes, soup mixture, and browned beef in a 2-quart baking dish.
5. Bake for 1 hour and 15 minutes, or until the potatoes are fork-tender.
6. Remove from the oven and top with shredded sharp cheddar cheese and chopped green onion.
7. Return to the oven and bake until the cheese is melted.
8. Let the casserole rest for 5 minutes before serving.

Full ingredient amounts and instructions are in the printable recipe card at the bottom of this post.

Tips for the Best Hamburger and Potato Casserole

Bake It in an Aluminum Pan

If presentation isn’t a priority — say you’re freezing the casserole, gifting it, or bringing it to a family gathering — bake or freeze it in a recyclable aluminum pan instead of your good casserole dish. Aluminum pans also hold heat longer, so you can bake at home, keep the casserole warm in the oven, and transport it in a cooler (yes, coolers keep food warm, too!).

Choose the Right Potato

Any potato works in this recipe, but if you’re using russets, slice them a little thicker than you would other varieties — they hold their texture better that way. Standard white or Yukon gold potatoes also work well. Skip sweet potatoes here, though; they’ll change the flavor of the dish. If you’re craving sweet potatoes, try my Sweet Potato Pie or Sweet Potato Cheesecake instead.

Why Sharp Cheddar?

Sharp cheddar keeps the cheesy flavor distinct from the cream of mushroom soup. That said, feel free to swap in Swiss, mozzarella, mild cheddar, or extra-sharp cheddar if that’s what you have on hand.

Can You Freeze Hamburger and Potato Casserole?

Yes! This hamburger and potato casserole is freezer-friendly, which makes it perfect for meal prep.

Freezing after baking:

1. If your dish isn’t freezer-safe, line it with two layers of parchment paper (or foil), leaving at least 2 inches of overhang on all sides.
2. Bake as directed, then let the casserole cool completely — first on the counter, then in the fridge for at least 2 hours.
3. Transfer to a freezer-safe dish, or lift it out using the parchment paper and wrap tightly in two layers of foil.
4. Label and freeze for up to 6 months.
5. When ready to eat, thaw in the refrigerator for at least 36 hours.
6. Reheat at 350°F for 15–20 minutes, or until the cheese bubbles and the center reaches 165°F.

Freezing before baking: Since the beef is browned first, you can assemble the casserole and freeze it before baking — just hold off on adding the cheddar cheese until you’re ready to bake it fresh.

If you loved my Hamburger and Potato Casserole, don’t forget to try these easy casserole recipes as well!

• Cheesy Broccoli, Chicken and Rice Casserole
• Creamy Corned Beef Casserole
• Tex Mex Corn Casserole
• Twice Baked Potato Casserole

Did you make this hamburger and potato casserole? Drop a comment and a rating below — I love hearing how it turned out for your family!

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