This Hamburger Potato Casserole is a creamy, cheesy ground beef and potato bake that’s perfect for busy weeknights. Made with simple ingredients and layered with tender potatoes and savory beef, this classic comfort food casserole is hearty, comforting, and so easy to make!

A serving of cheesy scalloped potatoes with ground beef and herbs on a white plate, topped with melted cheddar cheese and a sprinkle of parsley, next to a gold fork.

Quick Snapshot:

  • Total Time: About 1 hour 15 minutes
  • Pan Size: 9×13 baking dish
  • Best Tip: Thinly slice the potatoes so that they cook evenly (if the slices are thick, they’ll take longer to cook)
  • Perfect for: Lazy weekends; leftovers; comfort food cravings

If you’ve ever ended up with undercooked potatoes, a watery sauce, or a casserole that just tastes blah, you’re not alone.

This recipe is built to fix those problems and turn out perfect every time.

Thinly sliced red potatoes cook evenly, the seasoned cream sauce adds richness (not just “cream of soup” flavor), and layering the cheese at the end keeps it perfectly melty instead of greasy.

No bland flavors here…just creamy, hearty comfort food that works every time. This recipe is similar to my ground beef and sweet potatoes dish in that it’s cozy and simple, yet so easy to make. And if you’re looking for more beef recipes, this easy salisbury steak is a favorite of mine!

In fact, I’ve tested this hamburger and potato casserole four times to ensure that you’re getting the best dish that’s not only flavorful, but easy to prepare.

A wooden spoon scoops a serving of cheesy casserole topped with melted cheddar and chopped parsley from a white baking dish.

Ingredient Notes:

  • Ground Beef: I recommend using 80/20 ground beef for the best flavor. If using leaner beef (like 90/10), you may want to add a small drizzle of olive oil while browning to prevent dryness. Be sure to drain excess grease so the casserole doesn’t become oily.
  • Onion: A small white or yellow onion adds subtle sweetness and depth. Dice it finely so it blends evenly into the beef mixture.
  • Salt & Black Pepper: These season the beef base. Since the soup and Worcestershire sauce already contain sodium, avoid adding extra until you taste the finished dish.
  • Cream of Mushroom Soup: This creates the creamy base and helps bind everything together. You can substitute cream of chicken or cream of celery if preferred. 
  • Milk: Any milk works here. I used 2%, but whole milk will create a slightly creamier texture. If using skim milk, the sauce will be a bit thinner.
  • Worcestershire Sauce: This adds a savory, umami boost that deepens the overall flavor of the casserole. Don’t skip it…it makes a noticeable difference.
  • Seasonings: Garlic powder, Italian seasoning, and smoked paprika give a lot of flavor and enhances the savory notes of this simple hamburger potato casserole.
  • Potatoes: Thinly slice the potatoes for even cooking. Red potatoes hold their shape well and stay slightly firm while still becoming tender. The thinner the slices, the quicker they cook.
  • Shredded Cheddar Cheese: Sharp cheddar provides the most flavor, but mild works if you prefer. For best melting results, shred cheese from a block rather than using pre-shredded, which contains anti-caking agents.
Ingredients laid out on a white surface: ground beef, canned soup, diced onions, shredded cheddar cheese, milk, Worcestershire sauce, seasonings, and four whole russet potatoes.

Choosing the Best Potatoes for Casserole:

  • Russet potatoes work beautifully because they soften easily and absorb the creamy sauce. If you prefer a slightly firmer texture, Yukon gold potatoes hold their shape a bit more.
  • Slice your potatoes about ⅛-inch thick so they cook evenly. A mandoline slicer helps keep them uniform, which ensures everything bakes at the same rate.

How to Make Hamburger Potato Casserole with Cream of Mushroom Soup:

  • Prepare: Preheat oven to 350℉. Grease a 9×13-inch baking dish with cooking spray and set aside.
  • Cook the Beef: In a large skillet over medium heat, cook ground beef and onion with salt and pepper until beef is no longer pink. Drain excess grease and return beef to the skillet.
  • Make the Sauce: In a medium bowl, whisk together cream of mushroom soup, milk, Worcestershire sauce, and seasonings until smooth. Pour the sauce into the skillet with the beef and stir to combine.
A frying pan with browned ground beef and diced onions on a light-colored surface.
A glass bowl filled with creamy, speckled sauce sits on a light, textured surface.
A skillet filled with creamy ground beef gravy, featuring visible chunks of sausage, sits on a light-colored surface.
  • Layer the Casserole: Place half of the sliced potatoes in the prepared baking dish. Top with half of the beef mixture and a sprinkle of cheese. Repeat with remaining potatoes and beef mixture, but do not add the rest of the cheese yet.
  • Bake: Cover with foil and bake for 60–75 minutes, or until potatoes are fork-tender. Remove foil, sprinkle remaining cheese on top, and bake uncovered for 5–10 minutes, until cheese is melted.
A white rectangular baking dish filled with a single layer of thinly sliced raw potatoes arranged neatly on the bottom.
A white rectangular baking dish filled with a thick, creamy mixture containing small chunks of ground meat and sauce, spread evenly across the bottom.
A white baking dish filled with a layer of creamy mixture topped with shredded cheddar cheese, ready to be baked. The dish is placed on a light-colored surface.

Tips for the Best Texture:

  • Slice the potatoes evenly so they cook at the same rate.
  • Bake covered first to steam and soften the potatoes.
  • Uncover at the end for a golden cheese topping.
  • Let it rest before serving to prevent a soupy texture.

Variations:

  • Add Vegetables: Stir in frozen peas, corn, or green beans for extra color and nutrition.
  • Cheese Swaps: Try Monterey Jack, Colby, or a cheddar blend.
  • Spicy Version: Add diced green chiles or red pepper flakes.
  • Tater Tot Topping: Swap the top layer of potatoes for frozen tater tots for a crispy twist.
A serving of cheesy scalloped potatoes with ground beef, topped with melted cheese and chopped herbs, sits on a white plate with a gold fork beside it.

Make Ahead & Storage Instructions:

  • Make Ahead: Assemble the casserole up to 24 hours in advance. Cover and refrigerate. Add 10–15 minutes to bake time if the casserole is cold.
  • Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze: Wrap tightly and freeze up to 3 months. Thaw overnight in refrigerator before reheating.
  • Reheat: Warm in a 325°F oven until heated through, or microwave individual portions.

What to Serve with Hamburger Meat Potato Casserole:

This hearty dish pairs well with:

If you give this recipe a try, I’d love to hear how it turned out for you! Leave a comment below, share a photo with me on Instagram (tag @pumpkin_n_spice), or save this recipe to Pinterest so you can make it again whenever the craving hits!

A white plate with cheesy hamburger potato casserole, featuring sliced potatoes, ground beef, creamy sauce, and melted cheese, garnished with parsley. A fork is on the plate.

More Ground Beef Recipes to Try:

A serving of cheesy scalloped potatoes with ground beef, topped with melted cheese and chopped herbs, sits on a white plate with a gold fork beside it.
Gayle Bialas

Hamburger Potato Casserole

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This Hamburger Potato Casserole is a creamy, cheesy ground beef and potato bake that’s perfect for busy weeknights. Made with simple ingredients and layered with tender potatoes and savory beef, this classic comfort food casserole is hearty, comforting, and so easy to make!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 small white or yellow onion, diced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 (10.5 ounce) cans cream of mushroom soup
  • 1¼ cup milk, any kind (I used 2%)
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • ½ teaspoon smoked paprika
  • 3-4 medium russet potatoes, thinly sliced (the thinner the potatoes, the quicker the cooking time)
  • 2½ cups shredded cheddar cheese, divided

Equipment

Method
 

  1. Preheat oven to 350℉. Grease a 9×13 baking dish with cooking spray. Set aside.
  2. To a large skillet, add ground beef and onion and season with salt and pepper. Cook and crumble ground beef until no longer pink. Drain the grease, if needed, and return beef to skillet.
  3. While the ground beef is cooking, add the soups, milk, Worcestershire sauce, garlic powder, Italian seasoning, and smoked paprika to a medium bowl. Whisk well to combine.
  4. Pour soup mixture over ground beef and stir well to combine. Set aside.
  5. Add a layer of potatoes to the bottom of prepared pan, followed by a layer of ground beef, and shredded cheese. Repeat with another layer, using the remaining ingredients, but do not top with cheese (that will come at the end of cooking so the cheese stays melty on top).
  6. Cover with foil and bake for 1 hour to 1 hour 20 minutes, or until potatoes are fork tender. Remove foil, top with remaining shredded cheese, and bake (uncovered) for another 5-10 minutes, or until the cheese is melty. Let sit for 10 minutes before serving, as the casserole will thicken slightly.

Notes

  • Leftovers will keep in an airtight container in the refrigerator for up to 4 days.
  • See my tips and tricks for making this casserole above the recipe box.

Did you make this recipe?

Mention @pumpkin_n_spice or tag #pumpkin_n_spice!