There’s nothing quite like a cozy, cheesy casserole to bring everyone running to the dinner table — and this Cheesy Hamburger Potato Casserole delivers all the comfort-food goodness you’re craving. Think layers of tender Yukon gold potatoes, savory seasoned ground beef, and a rich, creamy cheese sauce that melts into every bite. It’s hearty, satisfying, and a guaranteed crowd-pleaser on busy weeknights, family gatherings, or chilly evenings when you need something warm and soul-soothing.
Step-by-Step Instructions
Make the Creamy Cheese Sauce
In a bowl, whisk together the cheddar cheese soup, evaporated milk, and heavy cream until smooth. Set it aside while you prepare the rest of the dish.
Prepare the Potatoes
Wash and pat dry the potatoes, then slice them into thin 1/8-inch rounds using a knife or a mandoline for even thickness. Thin slices help them cook soft and tender.
Brown the Beef
Heat a large skillet over medium-high heat. Add the ground beef and diced onion, cooking until the beef is browned and the onion is softened. Stir in the minced garlic, paprika, salt, and black pepper, cooking for another minute to develop the flavors. Drain any excess grease, then set the mixture aside.
Layer the Casserole
In an oven-safe skillet or baking dish, start with a layer of sliced potatoes. Spoon over one-third of the cheese sauce and top with one-third of the seasoned beef. Repeat this process twice more, creating three full layers. (Save the shredded cheddar for later.)
Bake Until Tender
Cover the dish tightly with foil or a lid and bake at 400°F (200°C) for about 1 hour, or until the potatoes are fork-tender.
Add the Cheesy Topping
Remove the cover, sprinkle the shredded cheddar cheese evenly over the top, and bake for an additional 10 minutes until the cheese is melted and bubbly.
Rest & Serve
Let the casserole cool for about 10 minutes to set, then garnish with chopped fresh parsley and serve warm.
Tips & Variations
- Want a little heat? Add a pinch of cayenne or crushed red pepper flakes to the beef.
- Switch up the protein: Ground turkey, chicken, or Italian sausage work wonderfully.
- Veggie add-ins: Bell peppers, mushrooms, or even spinach can be added to the meat mixture.
- No evaporated milk? Use whole milk just note the sauce will be a little thinner.
- Crispy topping idea: Add crushed Ritz crackers or fried onions before the final bake for a crunchy layer.
FAQ
Can I make this casserole ahead of time?
Yes! assemble everything up to the baking step, cover, and refrigerate for up to 24 hours. Add an extra 10–15 minutes of bake time since it will start cold.
What potatoes work best?
Yukon golds are ideal because they’re creamy and hold their shape, but russet potatoes will also work.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. It reheats well in the oven or microwave.
Can I freeze this?
Yes! Freeze before baking or after baking and cooling completely. Thaw overnight in the fridge before reheating.
Preheat oven to 400 degrees F (200 degrees C). Calories: Approximately 450 per serving
Protein: 25g
Carbs: 35g
Fat: 25g
Ingredients
Instructions
In a medium bowl, combine cheddar cheese soup, evaporated milk, and heavy cream. Mix well and set aside.
Wash and dry the potatoes. Using a sharp knife or mandoline, slice the potatoes into 1/8-inch thick slices.
Heat a 12-inch skillet over medium-high heat. Add the ground beef and onion and cook until the beef is browned. Add garlic, salt, pepper, and paprika. Cook for another minute. Drain off any excess grease and transfer the browned beef to a plate.
Add a layer of sliced potatoes into an oven-safe skillet or baking dish. Follow with 1/3 of the cheese sauce and 1/3 of the browned ground beef.
Repeat with another layer of potatoes, followed by another 1/3 of the sauce and ground beef. Repeat one more time, layering potatoes, sauce, and ground beef; do not add the shredded cheese at this stage.
Cover the skillet or baking dish with foil or a lid. Bake for 1 hour, or until the potatoes are fork-tender.
Remove the cover. Sprinkle the shredded cheddar cheese over the top of the casserole. Bake for another 10 minutes, or until the cheese is melted and bubbly.
Let cool for 10 minutes before garnishing with fresh chopped parsley and serving.Nutrition