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Cheesy Hamburger Potato Casserole

Cheesy hamburger potato casserole with thinly sliced russet potatoes layered with seasoned ground beef and creamy mushroom-cheddar sauce, finished with a deeply golden, crispy cheese top. This ground beef potato bake is an easy family dinner that slices clean with a visible cheesy pull.
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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 onion Medium, 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
  • salt and black pepper To taste.
  • 2 cup sharp cheddar cheese Shredded.
  • fresh chives For garnish.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prep
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Peel and thinly slice the russet potatoes, then dice the onion and mince the garlic cloves.
Brown the beef
  1. Brown the ground beef with the diced onion over medium-high heat, cooking until no longer pink.
  2. Drain the fat from the skillet, then add the minced garlic and cook for 30-60 seconds until fragrant.
  3. Season the beef mixture with garlic powder, onion powder, salt, and black pepper.
Make the creamy sauce
  1. Whisk together cream of mushroom soup, cheddar cheese soup, and milk until smooth.
Assemble and bake
  1. Layer half the potato slices in the baking dish, overlapping them slightly to cover the bottom.
  2. Top with half the beef mixture, spreading it into an even layer.
  3. Pour over half the soup mixture, then repeat the layers 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 and steam is visible at the edges.
  5. Remove the foil, sprinkle the shredded sharp cheddar over the top, and bake for 15 more minutes at 375°F until potatoes are tender and the cheese is golden.
Finish and serve
  1. Garnish with fresh chives and serve while hot.

Notes

For the best crisp-golden top, keep the foil on for the full 45 minutes so the potatoes steam, then uncover long enough for browning. Store leftovers in the fridge up to 3-4 days; reheat in the oven at 350°F until warmed through. Freeze yes (assembled, baked or unbaked) for up to 2 months—thaw overnight in the fridge before reheating. For a lower-fat option, use reduced-fat cheddar and low-fat milk, keeping the rest the same.