DINNER

Easy Hamburger Potato Casserole: Cheesy & Savory Comfort Food

This casserole is the epitome of home cooking: simple ingredients coming together to create a hearty, cheesy, and utterly satisfying meal. It’s perfect for a weeknight dinner, feeding a crowd, or just enjoying a cozy night in. This recipe features perfectly seasoned ground beef, tender potatoes, and a rich, creamy cheese sauce, all baked until bubbly and golden.

Yields: 6-8 servings

Prep time: 20 minutes

Cook time: 40-50 minutes

Ingredients:

For the Ground Beef Layer:

  • 1 tablespoon olive oil
  • 1.5 lbs (about 680g) lean ground beef
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 (10.75-ounce) can condensed cream of mushroom soup (or cream of celery/chicken)
  • 1/2 cup milk (any kind)
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried thyme (or Italian seasoning)
  • Salt and freshly ground black pepper to taste

For the Potato Layer:

  • 4-5 medium potatoes (about 2 lbs / 900g), such as Russet or Yukon Gold, peeled and thinly sliced (about 1/8 inch thick)
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • Salt and freshly ground black pepper to taste

For the Cheese Sauce (or use condensed soup directly with cheese):

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1.5 cups milk, warmed
  • 1/2 teaspoon Dijon mustard (optional, but adds depth)
  • 1/4 teaspoon onion powder
  • Pinch of cayenne pepper (optional, for a subtle kick)
  • Salt and freshly ground black pepper to taste
  • 2 cups (about 8 oz / 225g) shredded sharp cheddar cheese, divided (or a blend of cheddar and Monterey Jack)

For Garnish (Optional):

  • Fresh chopped parsley or chives

Equipment:

  • Large skillet
  • Large bowl
  • 9×13 inch baking dish

Instructions:

1. Prepare Your Ingredients & Preheat Oven:

* Preheat your oven to **375°F (190°C)**.
* Lightly grease a 9x13 inch baking dish.
* **Slice potatoes:** Peel the potatoes and slice them thinly and evenly. A mandoline slicer works wonders here for uniform slices, but a sharp knife and steady hand are fine too. Place the sliced potatoes in a large bowl. Drizzle with 1 tablespoon olive oil, garlic powder, paprika, salt, and pepper. Toss gently to coat. Set aside.

2. Cook the Ground Beef Mixture:

* Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
* Add the **ground beef** and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess grease.
* Add the **chopped onion** to the skillet with the cooked beef and cook for 5-7 minutes, until softened and translucent.
* Stir in the **minced garlic** and cook for another minute until fragrant.
* Reduce heat to low. Stir in the condensed **cream of mushroom soup**, 1/2 cup milk, Worcestershire sauce, dried thyme, salt, and black pepper. Mix well to combine everything. Remove from heat.

3. Make the Cheese Sauce (Optional, but Recommended for Creaminess):

* *If you're opting for a richer, homemade cheese sauce instead of just relying on the condensed soup, follow these steps. If not, you'll just be layering cheese directly later.*
* In a separate medium saucepan, melt the **2 tablespoons unsalted butter** over medium heat.
* Whisk in the **2 tablespoons all-purpose flour** and cook for 1-2 minutes, stirring constantly, to create a roux.
* Gradually whisk in the **1.5 cups warmed milk**, a little at a time, ensuring no lumps form. Continue whisking until the sauce is smooth and starts to thicken.
* Stir in the Dijon mustard (if using), onion powder, pinch of cayenne pepper (if using), salt, and black pepper.
* Remove from heat. Add **1.5 cups of the shredded cheddar cheese** to the sauce, stirring until completely melted and smooth. Set aside.

4. Assemble the Casserole:

* **Layer 1 (Beef):** Spread the cooked ground beef mixture evenly into the bottom of the prepared 9x13 inch baking dish.
* **Layer 2 (Potatoes):** Arrange the seasoned potato slices in an even layer over the ground beef. You can overlap them slightly in neat rows, or just spread them out.
* **Layer 3 (Cheese):**
    * **If you made the homemade cheese sauce:** Pour the cheese sauce evenly over the potatoes.
    * **If you're skipping the homemade cheese sauce:** Sprinkle about 1.5 cups of the shredded cheddar cheese directly over the potatoes.

5. Bake the Casserole:

* Cover the baking dish tightly with aluminum foil.
* Bake for **30-35 minutes**, or until the potatoes are tender when pierced with a fork. Covering helps steam the potatoes and ensures they cook through evenly.
* Remove the foil. Sprinkle the remaining **1/2 cup shredded cheddar cheese** (or if you made the homemade sauce, sprinkle the remaining 1/2 cup cheese over the sauce) over the top.
* Return the casserole to the oven, uncovered, and bake for another **10-15 minutes**, or until the cheese is melted and bubbly and the top is lightly golden brown. If you want a deeper golden crust, you can briefly switch to the broiler for the last 1-2 minutes, but watch it very carefully to prevent burning.

6. Rest and Serve:

* Once out of the oven, let the casserole **rest for 5-10 minutes** before serving. This allows the ingredients to set and makes it easier to scoop.
* Garnish with fresh chopped parsley or chives, if desired.

Tips for Success:

  • Even Potato Slices: Consistency is key! Thinner, more uniform potato slices will cook more evenly and quickly.
  • Don’t Overcrowd the Pan: When browning the beef, if you’re making a larger batch, cook it in two batches to ensure it browns properly and doesn’t steam.
  • Drain Grease: Draining the fat from the ground beef is crucial for a less greasy and healthier casserole.
  • Warm Milk for Sauce: If making the homemade cheese sauce, warming the milk slightly before adding it to the roux helps prevent lumps and creates a smoother sauce.
  • Cheese Choices: While sharp cheddar is classic, feel free to experiment! Colby Jack, Monterey Jack, or even a mix with some smoked gouda can add wonderful flavor variations.
  • Add Veggies: Want to sneak in more vegetables? Diced carrots or bell peppers can be added with the onion in the ground beef layer. A cup of frozen peas or corn can be stirred into the beef mixture during the last few minutes of cooking.
  • Make Ahead: You can assemble the entire casserole (without baking) up to a day in advance. Cover tightly with plastic wrap and refrigerate. Add an extra 15-20 minutes to the baking time if baking from cold, making sure the potatoes are tender.

Serving Suggestions:

This casserole is a complete meal on its own, but it pairs wonderfully with:

  • A simple green salad with a light vinaigrette to cut through the richness.
  • Steamed broccoli or green beans for an extra veggie boost.
  • Warm crusty bread to scoop up any extra sauce.