This is the kind of "stick to your ribs" dinner we had all the time growing up - and honestly, it still hits the spot every single time. Whether it was a busy weeknight or a potluck in the church basement (you know the one with the long tables and orange kitchen walls!), this Hamburger Potato Casserole was always a guaranteed crowd-pleaser. It’s hearty, humble, and full of that warm, creamy, cheesy comfort we all crave when the weather turns chilly or we just need a taste of home!
This easy casserole layers seasoned ground beef, sliced potatoes, a creamy mushroom sauce, and melty cheddar cheese. Then it’s baked low and slow until everything is tender and bubbly - just like mama used to make! Pair it with a simple green salad or some steamed veggies, and you've got a meal that’ll have everyone asking for seconds (and thirds, let’s be honest!)
Ingredients You’ll Need:
- 1 lb ground beef
- 4 medium potatoes, peeled and sliced into ¼ inch rounds
- 1 (10.5 oz) can cream of mushroom soup
- ½ cup milk
- 1 teaspoon garlic
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 8 oz shredded cheddar cheese
Tools & Supplies:
- Measuring cups and spoons
- Medium skillet + spatula
- Cutting board + knife
- Medium bowl + whisk
- 8x8 inch casserole dish
- Aluminum foil
Let’s Bake This Beauty:
Preheat your oven to 350°F.
In a medium skillet, brown the ground beef over medium heat, breaking it up with your spatula. Cook until no longer pink. Drain if needed.
Peel and slice your potatoes into ¼-inch rounds. Pro tip: try to keep them uniform so they cook evenly.
In a medium bowl, whisk together the cream of mushroom soup, milk, garlic, salt, and pepper until smooth.
Lightly grease your casserole dish. Now, get ready to layer! Start with: Half the potatoes, half the ground beef, half the creamy soup mixture and half the shredded cheese.
Repeat the layers one more time - potatoes, beef, sauce, cheese.
Cover tightly with aluminum foil and bake for 1 hour.
Remove the foil and bake for another 30 minutes, until the potatoes are fork-tender and the cheese is melted, bubbly, and golden brown around the edges.
Tara’s Tips:
- Want it extra creamy? Add a spoonful of sour cream to the sauce mix.
- Feeding a crowd? Double the recipe and use a 9x13 inch pan.
- Prefer ground turkey or sausage? Swap out the beef - this recipe is super forgiving!
- Throw in some sautéed onions, frozen peas, or corn for a little veggie action.
Cheesy Hamburger and Potato Casserole
This hearty casserole layers seasoned ground beef, sliced potatoes, a creamy sauce, and melty cheese, then bakes until bubbly and tender. Serve it with a crisp green salad or steamed veggies for a complete meal that’s sure to please the whole family.
Ingredients
- 1 lb ground beef
- 4 medium potatoes, peeled and sliced into ¼ inch pieces
- 10.5 oz can cream of mushroom soup
- ½ cup milk
- 1 teaspoon garlic
- ½ teaspoon pepper
- ¼ teaspoon salt
- 8 oz cheddar cheese, shredded
Instructions
- Preheat the oven to 350 degrees.
- Brown the ground beef in a medium skillet, breaking it up as it cooks, until no longer pink.
- Peel and slice the potatoes.
- In a medium bowl, whisk together the cream of mushroom soup, milk, and seasonings.
- Grease the 8x8 inch casserole dish. Layer half the potatoes, half the meat, half the sauce, and half the cheese. Repeat.
- Cover with aluminum foil and bake for 1 hour. Remove the foil and bake for an additional 30 minutes, until potatoes are tender and cheese is bubbly.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 755Total Fat: 42gSaturated Fat: 20gUnsaturated Fat: 22gCholesterol: 159mgSodium: 619mgCarbohydrates: 45gFiber: 6gSugar: 4gProtein: 50g
Serving Suggestion:
Serve with a crisp green salad (or, let’s be real, some buttered white bread to soak up that sauce!). This is a full meal all in one pan, and it reheats like a dream the next day.
Here are some more great recipes you might love:
- Old-Fashioned Chicken Fajita Casserole: A One-Pan Wonder!
- Old Fashioned Cheesy Broccoli Casserole
- Easy 1980s Teriyaki Chicken Rice Casserole
