Creamy Hamburger Potato Casserole is a simple, satisfying dinner that comes together with layers of condensed mushroom soup, thinly sliced potatoes, seasoned ground beef, and plenty of melted cheese. It’s a comforting one-dish meal that feeds a crowd and reheats well for easy leftovers.
Serve this casserole with buttery biscuits or a side of steamed broccoli to cut the richness. A crisp salad or roasted vegetables also pair nicely and round out the meal.
This easy, one-dish hamburger potato casserole combines familiar ingredients for a cozy dinner: browned ground beef, sliced potatoes, a creamy soup sauce, and melted cheese. It’s similar to scalloped potatoes but heartier thanks to the beef. After brief stovetop prep, the oven finishes the dish, and many of the ingredients are likely already in your pantry and fridge.
Why I Love This Hamburger Casserole Recipe
- Kid-friendly: Ground beef, potatoes, and mild cheese make this casserole a family favorite—flavorful without being overpowering.
- Budget-friendly: No specialty ingredients are required—just meat, potatoes, cheese, and canned soup.
- Feeds a crowd: The recipe fills a 9×13-inch pan, perfect for a larger family or to provide leftovers for another meal. It’s also easy to double for gatherings.
What You’ll Need
These pantry staples and fridge basics are all you need to prepare the casserole. Check the recipe card below for exact measurements.
- Olive oil (or another neutral cooking oil)
- Onion (yellow or white), chopped
- Ground beef (you can substitute ground turkey, chicken, or a plant-based alternative)
- Salt and freshly ground black pepper
- Condensed cream of mushroom soup (or another condensed cream soup if preferred)
- Milk (whole or 2%)
- Sour cream (full-fat for extra richness)
- Italian seasoning or a mix of dried oregano and basil
- Shredded Colby Jack (or cheddar, Monterey Jack, Swiss, or Gruyère)
- Potatoes such as Yukon Gold or red potatoes, thinly sliced
- Fresh parsley for garnish
How To Make Hamburger Potato Casserole
The method is straightforward: brown the beef with onion, whisk a creamy soup mixture, layer potatoes, sauce, meat, and cheese in a baking dish, then bake until tender and bubbly.
- Prepare: Preheat the oven to 375°F and heat oil in a large skillet.
- Cook the aromatics: Sauté chopped onion until translucent, then add the ground beef with salt and pepper.
- Brown the beef: Cook until no longer pink, drain excess fat, and set aside.
- Make the sauce: Whisk condensed cream of mushroom soup with milk, sour cream, and Italian seasoning until smooth.
- Assemble: Grease a 9×13-inch baking dish and spread a little soup mixture on the bottom.
- Layer: Arrange one-third of the sliced potatoes, spread one-third of the soup mixture over them, add half the beef, and sprinkle with 1 cup of shredded cheese.
- Repeat: Add another potato layer, more sauce, the remaining beef, and more cheese.
- Finish: Top with the final third of potatoes, the remaining sauce, and the remaining cheese.
- Bake: Cover with foil and bake 45 minutes, then uncover and bake 15 minutes more until cheese is bubbly and potatoes are tender.
- Rest: Let the casserole sit 10 minutes before serving to set and make serving easier.
Chef’s Tips for Success
- Add garlic: Sauté a few minced garlic cloves with the onion for extra flavor.
- Leave the skins on: Save prep time by leaving potato skins on after a good scrub; they add texture and nutrients.
- Make ahead: Assemble the casserole up to 24 hours in advance, cover tightly with foil, and refrigerate until baking.
- Let it rest: Allow the baked casserole to rest 10 minutes so it firms up and is easier to slice.
Easy Variations
Small swaps let you adapt the casserole to what’s on hand or to personal taste.
- Other creamed soups: Use cream of chicken, celery, or onion instead of mushroom if you prefer.
- Different proteins: Substitute ground turkey, chicken, pork, or a plant-based crumbled alternative.
- Add vegetables: Stir in peas, chopped spinach, mushrooms, or diced bell peppers for added color and nutrients.
- Try different cheeses: Swap Colby Jack for cheddar, Monterey Jack, Swiss, or Gruyère for varied flavor.
Serving Suggestions
Pair the casserole with a big green salad, steamed broccoli, roasted Brussels sprouts, or sautéed green beans. Fresh bread is excellent for mopping up the creamy sauce—no-knead bread or cornbread are both good choices. Finish the meal with a simple dessert like blondies or a pudding-style cake.
How To Store Leftovers
- Fridge: Transfer cooled leftovers to an airtight container and refrigerate up to 3 days.
- Freezer: Wrap the whole casserole pan tightly in plastic and foil or freeze individual portions in airtight containers for up to 3 months. Thaw in the fridge before reheating if preferred.
- To reheat: Warm the whole casserole in a 375°F oven until heated through, or reheat individual portions on a baking sheet in the oven or in the microwave in 1-minute increments.
Hamburger Potato Casserole
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 1½ pounds ground beef
- 1½ teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 2 cans (10.5-ounce each) condensed cream of mushroom soup
- 1 cup milk
- 1 cup sour cream
- 2 teaspoons Italian seasoning
- 2½ cups shredded Colby Jack cheese, divided
- 3 pounds Yukon Gold potatoes, peeled and thinly sliced
- chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 375°F.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add ground beef, salt, and pepper. Cook until the meat is browned and cooked through, about 6 to 8 minutes. Drain any excess fat and set aside.
- In a bowl, combine condensed cream of mushroom soup, milk, sour cream, and Italian seasoning. Mix until smooth and set aside.
- Grease a 9×13-inch baking dish and spread a small amount of the soup mixture on the bottom.
- Arrange one-third of the sliced potatoes evenly on the bottom.
- Spread one-third of the soup mixture over the potatoes.
- Add half of the cooked beef mixture over the soup layer and then sprinkle 1 cup of shredded cheese.
- Repeat layers: potatoes, soup mixture, beef, and cheese.
- For the final layer, arrange the last third of the potatoes, top with the remaining soup mixture, and sprinkle with the remaining cheese.
- Cover the dish with aluminum foil and bake for 45 minutes.
- Remove the foil and bake an additional 15 minutes, or until the cheese is bubbly and golden.
- Let the casserole rest for 10 minutes before serving. Garnish with fresh parsley and serve warm.
Equipment
- 9×13-inch baking dish
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary according to ingredients and portion sizes.
More Casserole Recipes To Try
- Caprese Chicken Casserole
- Chicken Fajitas Casserole
- Million Dollar Chicken Casserole
- Easy Cheeseburger Casserole
- Cheesy Hashbrown Casserole
- Tuna Noodle Casserole