Cheesy Hamburger Potato Casserole

This cheesy hamburger potato casserole is classic comfort food that works for busy weeknights, holiday tables, or even a hearty brunch. Thinly sliced potatoes are layered with savory ground beef, onion, and plenty of melted cheddar cheese. A simple cheddar soup and milk mixture soaks into all the layers as it bakes, making everything creamy and flavorful. It’s easy to assemble ahead and pop in the oven when you’re ready, so it’s great for feeding a hungry crowd. Serve it with a simple green salad or steamed veggies to round out the meal.

Ingredients

• 1 pound crumbled ground beef
• 1 yellow onion, diced
• 3 to 4 pounds 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 teaspoon salt
• ½ teaspoon pepper

Directions

1. Preheat the oven to 350°F and spray a 9×13 baking dish with nonstick cooking spray.
2. In a large skillet, cook the diced onion and crumbled ground beef over medium heat until the meat is browned and cooked through; drain excess grease.
3. Peel the potatoes and slice them into about ¼-inch thick rounds.
4. Arrange a single layer of potato slices in the bottom of the prepared baking dish and sprinkle with some of the salt and pepper.
5. Top the potatoes with about ⅓ of the meat mixture, spreading it evenly, then sprinkle with about ⅓ of the shredded cheese.
6. Repeat the layers of potatoes, seasoning, meat, and cheese two more times, ending with the remaining cheese on top.
7. In a bowl, whisk together the cheddar cheese soup mix, evaporated milk, and ½ cup milk (add extra salt and pepper if desired), then pour evenly over the layered potatoes and beef.
8. Cover the baking pan tightly with aluminum foil and bake for 1 hour.
9. Remove the foil and bake for an additional 15 minutes, or until the cheese on top is golden and the potatoes are tender when pierced with a fork.
10. Let the casserole rest for about 10 minutes before slicing and serving.

Prep Time: 25 minutes | Cooking Time: 75 minutes | Total Time: 100 minutes
Kcal: 600 kcal | Servings: 8

Tips

To help the potatoes cook evenly, try to slice them as uniformly as possible and don’t cut them too thick—about ¼ inch is just right so they turn tender in the baking time.

If making ahead, assemble the casserole, cover, and refrigerate; when baking from cold, add 10–15 minutes to the covered bake time, and store leftovers tightly covered in the fridge for up to 3 days, reheating in the oven so the top gets melty again.

FAQ

Can I use a different type of cheese?
Yes, you can mix in Monterey Jack, Colby Jack, or a cheese blend along with the cheddar for a slightly different flavor.

Do I have to use evaporated milk?
Evaporated milk makes the sauce extra creamy, but you can use all whole milk if needed; the sauce will be a bit thinner but still tasty.

Can I add vegetables to this casserole?
Absolutely—thinly sliced bell peppers, mushrooms, or even frozen peas can be layered in with the meat and potatoes.

How do I know when the potatoes are done?
Pierce the center of the casserole with a knife or fork; if it slides easily through the potatoes, they’re fully cooked.

Can I freeze this casserole?
Yes, you can freeze it after baking and cooling completely; wrap well, thaw in the fridge overnight, and reheat covered in the oven until hot and bubbly.