Hamburger Potato Casserole is one of those cozy, dependable dinners that never goes out of style. Made with simple pantry staples like ground beef, sliced potatoes, and plenty of melty cheese, this classic casserole is hearty, filling, and always a family favorite.

Recipe Highlights

What I love most about this hamburger potato casserole is how flexible and budget-friendly it is. You can prep it ahead of time, swap ingredients based on what you have on hand, and even freeze it for later.

Ground beef potato casserole Ingredients

• Lean Ground Beef – I like an 80/20 blend of ground beef. It keeps the casserole hearty without becoming greasy.
• Yukon Gold Potatoes – These gold potatoes are ideal because they’re naturally creamy and hold their shape beautifully. Thin slicing ensures even baking — a mandoline slicer is a great time-saver here!
• Cream of Mushroom Soup – canned or homemade soup helps create a hearty casserole texture without being overly heavy.
• Dijon Mustard -Just a small amount brightens the entire dish and balances the richness of the cheese and beef.
• Sharp Cheddar Cheese – Use medium or sharp to give a bold flavor.

How to Make Cheesy Hamburger Potato Casserole

1. Brown ground beef and onion
2. Slice potatoes thin
3. Layer potatoes, beef, sauce, and cheese
4. Cover and bake until tender
5. Uncover and bake until bubbly and golden

Step 1 – Preheat oven and prepare baking dish.
In a large skillet over medium heat, cook the ground beef and mushrooms.

Step 2 – Add seasonings and drain any excess grease.

Step 3 – Remove from heat and stir in cream of mushroom soup, sour cream, Dijon mustard, and 1 cup cheddar cheese until smooth. Set aside.

Step 4 – Layer 1/3 of the potatoes in the prepared baking dish overlapping to cover the bottom of the dish,

Step 5 – Top the potatoes with
half of the beef mixture and 1 cup of cheese.

Step 6 – Add the remaining potatoes over the ground beef mixture.

Step 7 – Add another layer of meat and 1/3 of the potatoes. Arrange the last 1/3 of potato slices on top in a neat layer. Sprinkle remaining 1 cup cheddar cheese evenly over the top.

Step 8 – Cover tightly with foil and bake for 45 minutes. Remove foil and bake another 20–25 minutes, or until potatoes are fork-tender and the top is golden and bubbly.

What to Serve with Hamburger Potato Casserole

Serve this delicious beef casserole with a simple green salad, steamed green beans and some homemade biscuits.

Substitution & Variations

• Swap the ground beef with ground turkey or ground chicken
• Add cooked and drained ground sausage for extra flavor
• You can sub Red potatoes (with the skin on) for the gold potatoes

❄️ Make-Ahead & Freezer Preparation Tips

• Reheat in your oven or air fryer: Cover with foil and bake at 350° until heated through. You can also reheat in the microwave.
• Freeze before baking: Wrap tightly and freeze up to 3 months
• Freeze after baking: Cool completely, portion, and freeze

Hamburger Potato Casserole

Raquel Pineira

This easy hamburger potato casserole is the ultimate comfort food! Made with ground beef, tender sliced potatoes, and melty cheddar cheese, it’s a budget-friendly weeknight dinner the whole family will love.

5 from 1 vote

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Course Easy Dinner Ideas

Cuisine American

Servings 8

Calories 110 kcal

Equipment

• ▢
  casserole dish

Ingredients

  

1x2x3x

• 1 lb lean ground beef
• 1 cup chopped fresh mushrooms such as cremini or white button
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 can 10.5 oz cream of mushroom soup
• 1/2 cup sour cream
• 1 tsp Dijon mustard
• 3 cups shredded sharp cheddar cheese divided
• 6 medium Yukon gold potatoes peeled and thinly sliced (about 1/8-inch)
• 1 tbsp butter for greasing the dish
• Chopped parsley or chives for garnish (optional)

Instructions

 

• Preheat oven to 375°F. Lightly butter a 9×13-inch baking dish.
• In a large skillet over medium heat, cook the ground beef and mushrooms until the meat is browned and the mushrooms are soft, about 6–7 minutes. Stir in garlic powder, salt, and pepper. Drain any excess grease.
• Remove from heat and stir in cream of mushroom soup, sour cream, Dijon mustard, and 1 cup cheddar cheese until smooth.
• Reserve about 10 of the nicest-looking potato slices for the top. Layer half of the remaining potatoes in the prepared dish, then top with half of the beef mixture and 1 cup of cheese. Repeat layers of potatoes and meat once more.
• Arrange reserved potato slices on top in a neat layer. Sprinkle remaining 1 cup cheddar cheese evenly over the top.
• Cover tightly with foil and bake for 45 minutes. Remove foil and bake another 20–25 minutes, or until potatoes are fork-tender and the top is golden and bubbly.
• Let rest 10 minutes before serving. Garnish with parsley or chives if desired.

Notes

• Use a mandoline for quick, even potato slices. Be very careful!

• Yukon gold potatoes hold their shape well and become tender without getting mushy.

• Don’t skip the resting time. It helps the casserole set and makes slicing easier.

• Add a sprinkle of crispy fried onions or crumbled bacon on top for a twist.

• This dish is make-ahead friendly: assemble in the morning and bake before dinner.
• Store leftovers tightly covered in the fridge for up to 4 days. 

Nutrition

Calories: 110kcalCarbohydrates: 1gProtein: 13gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 44mgSodium: 196mgPotassium: 221mgFiber: 0.1gSugar: 1gVitamin A: 93IUVitamin C: 0.1mgCalcium: 23mgIron: 1mg

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