Cheesy Hamburger Potato Casserole

A hearty, cheesy dinner made with layers of tender potatoes, savory ground beef, creamy sauce, and melted cheddar cheese. This old-fashioned comfort food uses simple ingredients to create a satisfying meal perfect for family dinners.

Equipment

• 9-by-13-inch baking dish
• Large skillet
• Medium bowl
• Aluminum foil

Ingredients

• 1 pound lean ground beef
• 2 pounds russet potatoes
• 1 medium yellow onion (finely chopped)
• 2 cups shredded cheddar cheese
• 1 can (10.5 ounces) condensed cream of mushroom soup
• 3/4 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil or butter for greasing the baking dish
• Fresh parsley (optional, for garnish)

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a 9-by-13-inch baking dish with butter or cooking spray.
2. Wash and peel the potatoes if desired. Slice into thin, even rounds, approximately 1/8 to 1/4 inch thick. Place in cold water if needed, then drain and pat dry.
3. Heat a large skillet over medium heat. Add ground beef and chopped onion, breaking the meat into small pieces. Cook for 7–10 minutes until beef is browned and onion is softened.
4. Add garlic powder, paprika, dried thyme, salt, and black pepper to the skillet. Cook briefly to coat the meat. Drain excess fat if necessary.
5. In a medium bowl, whisk together the condensed cream of mushroom soup and milk until smooth and pourable.
6. Arrange a layer of sliced potatoes across the bottom of the baking dish, slightly overlapping. Spread half of the cooked ground beef mixture over the potatoes.
7. Spoon some of the creamy sauce over the beef, then sprinkle with a portion of the shredded cheddar cheese.
8. Repeat the layers with the remaining potatoes, beef, sauce, and cheese, reserving some cheddar for the top. Finish with a generous layer of shredded cheddar cheese.
9. Cover the baking dish tightly with aluminum foil and bake for approximately 60 minutes.
10. Remove the foil and check the potatoes with a fork. If still firm, cover and continue baking in 10–15-minute intervals until tender.
11. Once potatoes are nearly tender, remove the foil and bake for another 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden.
12. Remove from the oven and allow to rest for approximately 10 minutes before serving. Sprinkle with chopped fresh parsley if desired.

Notes

You can substitute cream of chicken soup for a milder flavor. For best results, slice potatoes evenly to ensure they cook through. The casserole can be prepared ahead of time; store components separately or assemble and refrigerate for up to 24 hours. Leftovers can be stored in the refrigerator for 3–4 days or frozen for up to 2–3 months.