Cheesy Hamburger Potato Casserole

I don’t know about you, but when I’m standing in the kitchen after a long day — laundry still unfolded, emails unanswered, dog staring at me like he hasn’t eaten in weeks — I need something reliable. Something you can just layer up, throw in the oven, and forget about for an hour.

That’s where this casserole comes in.

It’s beefy. It’s cheesy. It’s full of tender potatoes and cozy flavors that just make everything feel alright again. We’ve had this on chilly nights, lazy Sundays, and even after baseball practice when everyone’s starving and patience is in short supply.

And let me tell you — it’s a miracle worker.

Why This Needs to Be in Your Recipe Box

• One-pan wonder – No need for sides unless you’re feelin’ fancy

• Layers of beef, cheese, and potatoes – It’s like shepherd’s pie’s down-home cousin

• Feeds a crowd – Or gives you the most satisfying leftovers

• Easy to adapt – Spice it up or keep it classic

• Ultimate comfort food – It’s warm, cheesy, and hits the spot every time

Ingredients You’ll Need

• 1½ lbs ground beef – I use 80/20, but lean works too

• 1 yellow onion, finely diced – Adds just the right amount of flavor

• 4 lbs russet potatoes, peeled and sliced into ¼-inch rounds – They’re the backbone of this dish

• 2 cups cheddar cheese, grated – Sharp is best, but use what you love

• 1 (10.75 oz) can condensed cheddar soup – Yes, the orange stuff. It works.

• 1 (12 oz) can evaporated milk – For that rich, creamy texture

• ½ cup regular milk – Whole milk gives it extra creaminess, but any kind is fine

• ½ tsp garlic powder – Just a little flavor boost

• Kosher salt & black pepper, to taste – Season every layer!

Let’s Get Cooking

Step 1: Preheat and Prep

Set your oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray (or rub it down with butter if you’re old school). Set it aside — she’ll be ready when you are.

Step 2: Brown the Beef

In a large skillet, cook the ground beef and diced onion over medium-high heat. Add a generous pinch of salt and pepper. Stir occasionally and cook until the meat’s browned and no longer pink — about 7 to 10 minutes.

Drain off any grease (unless you’re feeling frisky, in which case leave a little for flavor). Set aside while you slice the potatoes.

Step 3: Start the Layers

Now we’re going to build this baby up:

• Lay down a single layer of sliced potatoes — make it snug, but don’t stress if it’s not perfect.

• Season with salt and pepper.

• Add ¼ of the cooked beef and onion mixture.

• Sprinkle with ¼ of the shredded cheese.

Repeat the whole process three more times — potatoes, seasoning, beef, cheese — until everything’s used up.

This isn’t the time to skimp on the cheese, friend. Those top layers get golden and bubbly and are absolutely worth it.

Step 4: Make the Sauce

In a small bowl or measuring cup, whisk together the cheddar soup, evaporated milk, regular milk, and garlic powder. You want it smooth and pourable — don’t worry if it looks a little thick, it’ll loosen up in the oven.

Pour that luscious sauce evenly over the entire casserole, letting it soak down into the layers.

Step 5: Bake It Up

Cover the dish tightly with foil — don’t let any steam escape, because that’s how the potatoes get tender.

Bake for 60 minutes, then carefully remove the foil and bake for another 15 minutes, uncovered, until the top is golden and bubbly and the edges are just starting to brown.

Let it rest for 5–10 minutes before serving — mostly to keep folks from burning their mouths, because this comes out hot.

A Few Optional Twists (If You’re Feel-Good Fancy)

• Add a dash of hot sauce to the sauce mixture for a kick

• Swap cheddar soup for cream of mushroom or cream of bacon — yep, it’s a thing

• Use pepper jack cheese for a little heat

• Toss in a handful of frozen peas or corn with each layer of beef

• Top with French fried onions for a crunchy finish (around the holidays, this is a must)

What To Serve With It

This casserole can hold its own, but if you want to stretch the meal or fancy it up:

• A crisp green salad with vinaigrette (cuts the richness)

• Steamed green beans or broccoli

• Buttermilk biscuits or garlic bread (for scooping up the sauce)

• Applesauce on the side — an old-school trick, but it works

Storage & Leftovers

• Fridge: Keeps well for 3–4 days, covered

• Reheat: Microwave individual portions or rewarm the whole dish in a 325°F oven, covered, for about 20 minutes

• Freezing: Yep! Let it cool, then wrap tightly and freeze up to 2 months. Thaw in fridge overnight before reheating

Final Thoughts (With a Fork in Hand)

This dish isn’t about impressing anyone. It’s not Instagram food. It’s real food. The kind you make when you need something that’ll fill bellies and calm nerves. Something to eat at the table, maybe in sweatpants, maybe with your favorite people. Or maybe just you, a good book, and a big ol’ slice of cheesy, beefy potato heaven.

Give it a try and let me know how it turns out — and don’t be shy if you throw in your own twist. You know I love hearing how y’all make these recipes your own.

Cheesy Hamburger Potato Casserole

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 minute min

Course Main

Cuisine American, Comfort Food

Ingredients

  

• 1 1/2 lbs ground beef
• 1 yellow onion, finely diced
• 4 lbs russet potatoes, peeled and sliced 1/4-inch thin
• 2 cups cheddar cheese, grated
• 10.75 oz can condensed Cheddar soup
• 12 oz can evaporated milk
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• Kosher salt and freshly ground black pepper, to taste

Instructions

 

• Preheat oven to 350°F and spray a 9x13-inch baking dish with nonstick spray. Set aside.
• Add ground beef and onion to a large skillet over medium-high heat, season with salt and pepper, and cook until no longer pink. Drain fat and set aside.
• Arrange a single layer of potatoes in the bottom of the prepared baking dish. Season with salt and pepper. Top with 1/4 of the beef mixture and 1/4 of the cheddar cheese. Repeat layers three more times.
• In a small bowl, whisk together condensed cheddar soup, evaporated milk, regular milk, and garlic powder until smooth. Pour this mixture evenly over the casserole.
• Cover the baking dish tightly with foil and bake for 60 minutes.
• Uncover and bake an additional 15 minutes, or until the top is golden brown and bubbly. Enjoy!

Notes

You can substitute ground turkey or add a little cayenne for heat. Let rest 5–10 minutes before serving for easier slicing.

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