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Cheesy Hamburger Potato Casserole

Cheesy hamburger potato casserole with thinly sliced russet potatoes layered with seasoned ground beef and a creamy mushroom-cheddar sauce, baked until the top is deeply golden and crispy. This ground beef potato bake makes an easy family dinner with a rich, cheesy interior and a satisfying cheese-topped finish.
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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
  

Cheesy hamburger potato casserole
  • 1.5 lb ground beef
  • 1 medium onion Diced.
  • 3 garlic cloves Minced.
  • 5 russet potatoes Peeled and thinly sliced.
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 can (10.5 oz) cheddar cheese soup
  • 0.5 cup milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.01 salt and black pepper To taste.
  • 2 cup sharp cheddar cheese Shredded.
  • 0.1 fresh chives For garnish.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Ensure the russet potatoes are peeled and thinly sliced so they cook tender in the bake.
Brown the beef
  1. Brown the ground beef with the diced onion over medium-high heat until the meat is cooked through.
  2. Drain the fat, then add the minced garlic and cook briefly until fragrant.
  3. Season the beef with garlic powder, onion powder, salt, and black pepper and stir to coat.
Make the creamy sauce
  1. Whisk together the cream of mushroom soup, cheddar cheese soup, and milk until smooth.
Layer and bake
  1. Layer half the potato slices in the baking dish, then top with half the beef mixture.
  2. Spoon half the soup mixture over the beef layer, then repeat with the remaining potatoes, beef, and soup mixture.
  3. Cover tightly with foil and bake at 375°F for 45 minutes, until the potatoes are starting to soften.
  4. Remove the foil, add the shredded sharp cheddar over the top, and bake at 375°F for 15 minutes until the potatoes are tender and the cheese is golden.
Finish and serve
  1. Garnish with fresh chives and serve hot.

Notes

For clean slices and even cooking, keep the potato slices similarly thin (aim for paper-thin). Refrigerate leftovers in a sealed container for up to 3 days; reheat covered in a 350°F oven until hot throughout. Freezing is not recommended because the potato texture can turn watery after thawing. For a lower-fat swap, use reduced-fat cheddar and reduced-fat soup varieties to lighten the casserole without losing the cheesy top.