Introduction:
This Cheesy Hamburger Potato Casserole is the ultimate comfort food—hearty, creamy, and packed with layers of flavor.
Made with simple, everyday ingredients like ground beef, sliced potatoes, cheddar cheese, and a rich, cheesy sauce, it’s the kind of dish that brings everyone to the table.
Whether you’re feeding a hungry family, prepping for a potluck, or just craving something warm and satisfying, this casserole is sure to hit the spot. Best of all, it’s easy to make and can be customized with your favorite add-ins.
One bite and you’ll understand why it’s a go-to in so many homes.
Ingredients
1 pound crumbled ground beef
1 yellow onion, diced
3 to 4 pounds of potatoes, peeled and sliced
8 ounces, or more Cheddar Cheese, shredded
1 can Cheddar Cheese soup mix
12 ounces evaporated milk, or whole milk
½ cup milk
1 tsp salt
½ tsp pepper
How To Make
Preheat the oven to 350*
Spray a 9×13 baking dish with a non stick cooking spray
In a large skillet, add the onion and ground beef and cook until the meat is done
Slice the potatoes to about ¼” slices
Add one layer of potatoes to the bottom of the baking pan
Sprinkle with salt and pepper
Top with approximately ⅓ of the meat mixture and spread evenly over the potatoes
Sprinkle with ⅓ of the shredded cheese
Repeat this two more times in layers
The last layer should be the remaining cheese
In a bowl, combine the Cheddar cheese soup mix, the milk and the evaporated milk, with optional salt and pepper if desired
Pour the soup mix over the top of the potatoes and beef mixture
Cover the baking pan tightly with aluminum foil and place in the oven
Bake for one hour
Remove the foil and bake for an additional 15 minutes to get a golden topping on the cheese.
If the potatoes are thicker, you will need to bake the dish longer
How to Store:
Let the casserole cool completely before storing.
Refrigerator: Cover tightly with foil or transfer to an airtight container. Store in the fridge for up to 4 days.
Freezer: Wrap the entire dish tightly in plastic wrap and foil, or portion into freezer-safe containers. Freeze for up to 3 months.
To Reheat:
From fridge: Reheat individual servings in the microwave, or warm the entire dish in a 350°F oven until heated through (about 20–30 minutes).
From frozen: Thaw overnight in the fridge before reheating, or bake straight from frozen (covered) at 350°F for about 1 hour, then uncover and bake until bubbly and golden.
Variations:
Protein Swap: Use ground turkey, chicken, or even sausage instead of ground beef.
Add Veggies: Layer in frozen peas, corn, green beans, or diced bell peppers for extra nutrition.
Spice It Up: Add a pinch of red pepper flakes, chili powder, or diced jalapeños for a kick.
Cheese Options: Try mixing in Monterey Jack, Colby, mozzarella, or pepper jack for a twist.
Creamy Boost: Stir a dollop of sour cream or cream cheese into the soup mixture for extra richness.
Tips:
Slice potatoes evenly so they cook at the same rate. A mandoline slicer works great for this!
For crispier cheese on top, broil the casserole for the last 2–3 minutes—just watch it closely.
If your casserole looks dry while baking, add a splash of milk and cover again with foil.
Let it rest for 10–15 minutes after baking so the layers can set—it’ll slice and serve more neatly.
Nutritional Information (per serving):
Note: Values may vary depending on exact ingredients and brands used.
Calories: ~450–500
Protein: ~22g
Fat: ~25g
Saturated Fat: ~12g
Carbohydrates: ~35g
Sugars: ~4g
Fiber: ~3g
Cholesterol: ~75mg
Sodium: ~750mg
Calcium: ~250mg
Iron: ~2mg