Tender, cheesy, and comforting, this Hamburger Potato Casserole is made with seasoned ground beef, and tender slices of Yukon potatoes, and a creamy sauce.
Sometimes we just need a cheesy, comforting dinner recipe that warms you from the inside out. This casserole certainly does that, just like my Big Mac Casserole or my Classic Tuna Casserole – both easy casserole recipes.
Why This Delicious Casserole Works
This easy dinner recipe is perfect for those busy weeknights when everyone has been running around and needs to refill their tanks. It’s not super hard to whip up and only requires a few ingredients like my Ground Beef and Rice Skillet. This pure comfort food casserole is hearty, filling, and is sure to become a fast family favorite like this Chicken Pot Pie Casserole Recipe!
Simple Ingredients
- Soup: Cheddar cheese soup
- Dairy: A can of evaporated milk or sub for whole milk. You’ll also need heavy cream and shredded cheddar cheese. But you can use a mix of shredded cheddar, Colby Jack cheese, and pepper Jack cheese.
- Ground beef: I prefer a lean hamburger meat so this tasty hamburger potato casserole recipe doesn’t become too greasy.
- Veggies: Diced onion and Yukon gold potatoes. In place of the Yukon potatoes, you can use you can use russet potatoes.
- Herbs and spices: minced garlic cloves, paprika, salt, black pepper, and fresh parsley for garnish.
How To Make Hamburger Potato Casserole
- Step 1: In a large bowl, add the cheddar cheese soup, evaporated milk, and heavy cream. Mix until all is combined before setting aside.
- Step 2: Prep potatoes by washing and drying before cutting into 1/8-inch slices.
- Step 3: In a large skillet, cook the ground beef and onion until browned. Add in the garlic, salt, pepper, and paprika and cook. Drain any excess grease and transfer to a plate.
- Step 4: Line that skillet with potato slices, overlapping in a circle.
- Step 5: Next, add some of the cheese sauce and about a third of the ground beef on the layer of potatoes. Layer two more times or until all the meat, sauce and potatoes have been used. Bake in the oven.
- Step 6: Add shredded cheese and bake until it melts and makes super cheesy potatoes. Cool and garnish before serving.
Recipe Tips
- Serve this main dish with a nice side salad and a big serving of your favorite green beans for a complete meal. Or, you can pick your favorite side dish to go along with this dish.
- You can slice the potatoes with a sharp knife or mandoline for an easier time cutting them.
- If you don’t have an oven safe skillet, you can use an baking dish or casserole dish.
- If you don’t cut your potatoes thin enough, you’ll need more than the recommended cooking time.
- Store cheesy ground beef casserole leftovers in the fridge for up to 4 days in an airtight container or in the freezer for up to 2-3 months.
Cheesy Hamburger Potato Casserole
Equipment
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1 mandolin
Ingredients
- 1 (14 ounce) can cheddar cheese soup
- 1 (12 ounce) can evaporated milk or whole milk
- ½ cup heavy cream
- 1 pound ground beef
- 1 cup onion diced
- 3 cloves garlic minced
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 ½ pounds Yukon gold potatoes
- 1 cup shredded cheddar cheese
- Fresh parsley for garnish
Instructions
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Preheat oven to 400 degrees.
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In a medium bowl add the cheese soup, evaporated milk, and heavy cream and mix until combined and set aside.
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Wash and dry your potatoes and using a sharp knife or mandoline cut your potatoes into 1/8 inch slices.
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Heat a 12 inch skillet on medium high heat, add the ground beef, onion and cook until browned. Add in the garlic, salt, pepper and paprika and cook another minute. Drain and remove browned beef to a plate.
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Add a layer of sliced potatoes into the oven safe skillet or baking dish, followed by 1/3 of the cheese sauce and 1/3 of the browned ground beef.
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Repeat with another layer of potatoes followed by another 1/3 of the sauce and ground beef. Repeat one more time but don’t add the shredded cheese.
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Bake covered for 1 hour or until potatoes are fork tender. Add the shredded cheese and bake another 10 minutes until melted.
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Cool 10 minutes add fresh chopped parsley and serve!
Notes
I used a mixture of cheddar cheese and pepper jack cheese.
Russet or red potatoes will also work.
Make sure your potatoes are thin so they will be finished cooking in the 1-hour time frame.
If your potatoes are cut thicker they will take longer to bake.
