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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 potatoes are tender and the top is deeply golden and crispy with a melty cheddar 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 Use 80/20 for best flavor; drain excess fat after browning.
  • 1 onion Dice to small pieces so it cooks into the beef.
  • 3 garlic cloves Minced.
  • 5 medium russet potatoes Peeled and thinly sliced (aim for even thickness for consistent doneness).
  • 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
  • salt and black pepper Add to taste.
  • 2 cup sharp cheddar cheese Shredded for melting and a golden top.
  • fresh chives For garnish.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat oven to 375°F and grease a 9x13 baking dish.
  2. Thinly slice the peeled russet potatoes and set aside for layering.
Brown the beef
  1. Brown ground beef with diced onion over medium-high heat until browned, about 8 to 10 minutes.
  2. Drain excess fat, then add minced garlic and cook for 30 to 60 seconds until fragrant.
  3. Season the beef mixture with garlic powder, onion powder, salt, and black pepper, stirring to coat.
Make the creamy sauce
  1. Whisk together cream of mushroom soup, cheddar cheese soup, and milk until smooth and fully combined.
Layer and bake
  1. Layer half the potato slices in the baking dish in an even thickness.
  2. Top with half the seasoned beef mixture, spreading it into a single layer.
  3. Pour on half the soup mixture, then repeat with remaining potatoes, beef, and soup mixture.
  4. Cover tightly with foil and bake at 375°F for 45 minutes, until the potatoes are starting to soften.
  5. Remove foil, sprinkle shredded sharp cheddar over the top, and bake at 375°F for 15 minutes until potatoes are tender and the cheese is golden.
Finish and serve
  1. Garnish with fresh chives and serve warm.

Notes

For the most even texture, keep the potato slices similar in thickness so they finish tender at the same time. Store leftovers in the refrigerator up to 3 days; reheat covered at 350°F until hot throughout. Freezing is not recommended because potatoes can become grainy after thawing. For a lighter version, use reduced-fat cheddar and reduced-fat cream soup while keeping the layering and bake times the same.