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Cheesy Hamburger Potato Casserole

A hearty and comforting dinner casserole made with seasoned ground beef, sliced potatoes, creamy sauce, and melted cheese.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Casserole Ingredients
  • 1 1/2 lb ground beef or ground turkey
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 5-6 medium russet potatoes thinly sliced
  • 2 cups shredded cheddar cheese divided
  • 1 cup shredded mozzarella cheese optional
  • 1 10.5 oz can cream of mushroom soup or cream of chicken soup
  • 1 cup milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika optional
  • 1 tbsp olive oil or butter for greasing baking dish

Equipment

  • 9x13-inch baking dish
  • large skillet
  • mixing bowl

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with olive oil or butter.
  2. In a large skillet over medium heat, cook the ground beef and chopped onion until browned and fully cooked. Drain excess fat.
  3. Stir in the garlic, salt, black pepper, and paprika. Cook for 30 seconds.
  4. In a mixing bowl, whisk together the cream of mushroom soup and milk until smooth.
  5. Layer half of the sliced potatoes in the prepared baking dish.
  6. Spread half of the beef mixture over the potatoes.
  7. Pour half of the soup mixture over the beef layer and sprinkle with 1 cup of cheddar cheese.
  8. Repeat the layers with the remaining potatoes, beef mixture, soup mixture, cheddar cheese, and mozzarella cheese.
  9. Cover the dish tightly with foil and bake for 45 minutes.
  10. Remove the foil and continue baking for 15-20 minutes until the potatoes are tender and the cheese is bubbly and golden.
  11. Let the casserole rest for 5 minutes before serving.
  12. Serve warm with a green salad or steamed vegetables.

Notes

You can assemble the casserole up to 24 hours ahead and refrigerate before baking. Add an extra 10-15 minutes of baking time if baking directly from the refrigerator. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.