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5-Ingredient Cheesy Hamburger Potato Casserole

A hearty baked casserole with seasoned ground beef layered between thinly sliced russet potatoes in a cream cheddar sauce, topped with sharp cheddar and baked until bubbly.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb lean ground beef
  • 5 large russet potatoes peeled and thinly sliced to 1/8-inch thickness
  • 10.5 oz cream of cheddar cheese soup 1 can; cream of mushroom works as substitute
  • 0.5 cup milk
  • 2 cups shredded sharp cheddar cheese freshly shredded from block recommended
  • salt and black pepper to taste
  • onion powder or dried parsley optional, to taste

Equipment

  • 9x13-inch baking dish
  • large skillet
  • Mandoline slicer or sharp knife
  • aluminum foil

Method
 

  1. Preheat oven to 350°F. Grease a 9x13-inch baking dish thoroughly with non-stick spray including the sides.
  2. In a large skillet over medium-high heat, brown the ground beef, breaking apart as it cooks, until no pink remains, about 7 to 8 minutes. Drain fat thoroughly. Season with salt, pepper, and onion powder if using. Set aside.
  3. In a small bowl, whisk together the cream of cheddar soup and milk until smooth and pourable.
  4. Arrange half of the sliced potatoes in an even overlapping layer across the bottom of the baking dish. Season lightly with salt and pepper. Spread the browned beef evenly over the potatoes. Arrange the remaining potato slices over the beef and season lightly again.
  5. Pour the soup mixture evenly over the top layer of potatoes and spread with a spatula to reach the edges of the dish. Cover tightly with aluminum foil.
  6. Bake covered for 35 to 40 minutes. Remove foil and test potatoes with a fork or thin knife. They should be fully tender with no resistance. If still firm, recover and bake for an additional 10 minutes before testing again.
  7. Once potatoes are tender, sprinkle shredded cheddar evenly over the top. Bake uncovered for 5 to 10 minutes until cheese is fully melted and bubbling. For a golden top, broil for the final 2 minutes watching closely.
  8. Remove from oven and let rest for 5 minutes before scooping to allow the sauce to set.

Notes

Storage: Refrigerate in an airtight container for up to 4 days. Freezes well for up to 2 months - portion before freezing for easier thawing. Reheat covered with foil at 325°F or microwave in 90-second intervals. Add a splash of milk before reheating to loosen the sauce. Make ahead: Assemble through the sauce step, cover, and refrigerate overnight. Add 10 to 15 minutes to covered bake time when cooking from cold. Substitutions: Ground turkey works in place of beef - add Worcestershire sauce while browning. Yukon Gold potatoes give a creamier texture. Thinly sliced onion or bell pepper can be added over the beef layer. Tip: Slice potatoes to 1/8-inch consistently for even cooking. Cover tightly with foil to trap steam during the first bake phase.