When comfort food calls, this Cheesy Hamburger Potato Casserole answers with a warm, hearty embrace. It’s the kind of dish that brings everyone to the table with eager anticipation—a bubbling masterpiece of seasoned ground beef, tender potatoes, and melty cheese that creates the ultimate one-dish wonder.
I developed this recipe on a chilly Sunday when my family needed something substantial and satisfying. The combination of crispy-edged potatoes, savory beef, and that irresistible golden cheese crust has since become a regular request in our home. It’s simple enough for weeknights but special enough to cure any comfort food craving.
Why You’ll Love This
- Simple, everyday ingredients you likely already have on hand
- One-pan meal that minimizes cleanup while maximizing flavor
- Kid-approved comfort food that adults equally enjoy
- Versatile recipe that welcomes customization with your favorite vegetables
- Makes excellent leftovers that taste even better the next day
Ingredients
- 1 can cheddar cheese soup (14 oz)
- 1 can evaporated milk (12 oz)
- ½ cup heavy cream
- 1 lb ground beef
- 1 cup yellow onion, diced
- 3 garlic cloves, minced
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 2½ lbs Yukon Gold potatoes
- 1 cup sharp cheddar cheese, shredded
- Fresh parsley, chopped
Instructions
- Preheat your oven to 400°F. This comforting casserole is going to fill your kitchen with the most amazing aromas!
- In a medium bowl, whisk together the cheddar cheese soup, evaporated milk, and heavy cream until smooth and well combined. This creamy mixture is what makes the casserole so rich and delicious.
- Wash and dry your potatoes thoroughly, then use a sharp knife or mandoline to slice them into thin ⅛-inch slices. Thin slices are key – they'll cook evenly and become perfectly tender in the hour baking time.
- Heat a large 12-inch oven-safe skillet over medium-high heat. Add the ground beef and diced onion, cooking and breaking up the meat until it's nicely browned, about 6-8 minutes. Add the garlic, salt, pepper, and paprika, cooking for another minute until fragrant. Drain off excess fat and transfer the beef to a plate.
- In the same skillet (or a greased 9×13 baking dish), create your first layer: arrange one-third of the sliced potatoes in an overlapping pattern, then pour one-third of the cheese sauce over them, followed by one-third of the browned beef.
- Repeat the layering process two more times: potatoes, sauce, beef, then potatoes, sauce, beef again. Don't add the shredded cheese yet – that goes on at the end for the perfect golden top.
- Cover tightly with foil and bake for 1 hour, or until the potatoes are fork-tender when you poke them with a knife. Remove the foil, sprinkle the shredded cheese evenly over the top, and bake uncovered for another 10 minutes until the cheese is melted and bubbly.
- Let the casserole cool for about 10 minutes to set up – this makes it much easier to serve. Garnish with fresh chopped parsley and enjoy this ultimate comfort food dinner!
Tips & Variations
- For a quicker version, use frozen hash browns instead of sliced potatoes.
- Add vegetables like bell peppers, corn, or peas to boost the nutritional value.
- Try using ground turkey or chicken as a leaner alternative to beef.
- For extra flavor, add 1/2 cup of cooked, crumbled bacon to the mixture.
- Make it spicy by adding diced jalapeños or a dash of hot sauce.
- Prepare this casserole up to 24 hours ahead and refrigerate before baking.
Serving Suggestions
This hearty casserole pairs beautifully with a simple green salad dressed with vinaigrette to cut through the richness. For a complete meal, serve alongside steamed broccoli or roasted green beans and warm dinner rolls to soak up the delicious sauce.
For casual gatherings, set out small bowls of additional toppings like extra sour cream, sliced avocado, or hot sauce to let everyone customize their portion.
Notes
- Store leftovers covered in the refrigerator for up to 3 days.
- The casserole is done when potatoes are fork-tender and the top is golden brown.
- If the top browns too quickly, cover loosely with foil for the remainder of the cooking time.
- For best results, slice potatoes to an even 1/8-inch thickness.
FAQs
Can I freeze this casserole?
Yes! Freeze either before or after baking. If freezing unbaked, thaw completely before baking. If freezing after baking, reheat covered at 350°F until heated through, about 30 minutes.
Can I use a different type of cheese?
Absolutely! Monterey Jack, Colby, or a Mexican cheese blend all work wonderfully. For extra flavor, try adding a bit of smoked gouda or pepper jack.
What can I substitute for cream of mushroom soup?
Cream of chicken or cream of celery soup works well. For a homemade alternative, make a simple white sauce with 2 tablespoons butter, 2 tablespoons flour, and 1 cup of milk or broth.
Do I need to peel the potatoes?
This is personal preference. Leaving the skins on adds texture and nutrients, while peeling creates a more uniform texture throughout the dish.
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