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Cheesy Hamburger Potato Casserole

Cheesy hamburger potato casserole with thinly sliced russet potatoes layered over seasoned ground beef and a creamy mushroom-cheddar sauce. Baked until the potatoes are tender and the top turns deeply golden and crispy.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Layer and bake
  • 1.5 lb ground beef
  • 1 onion
  • 3 garlic cloves
  • 5 lb russet potatoes Use about 5 medium potatoes, peeled and thinly sliced.
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 can (10.5 oz) cheddar cheese soup
  • 0.5 cup milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 salt to taste
  • 0.25 black pepper to taste
  • 2 cup sharp cheddar cheese shredded
  • 1 fresh chives for garnish

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Preheat and brown the beef
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Brown the ground beef with diced onion over medium-high heat, then drain the fat.
  3. Add minced garlic and cook for 30-60 seconds until fragrant.
  4. Season the beef with garlic powder, onion powder, salt, and black pepper, stirring to coat.
Make the cheese sauce
  1. Whisk together the cream of mushroom soup, cheddar cheese soup, and milk until smooth.
Layer and bake
  1. Layer half the thinly sliced potato slices in the baking dish.
  2. Top with half the seasoned beef layer.
  3. Spread half the soup mixture over the beef.
  4. Repeat the layers with the remaining potatoes, beef, and soup mixture.
  5. Cover tightly with foil and bake for 45 minutes at 375°F.
  6. Remove the foil, sprinkle evenly with shredded sharp cheddar, and bake for 15 more minutes at 375°F until the potatoes are tender and the cheese is golden.
Finish and serve
  1. Garnish the casserole with fresh chives and serve.

Notes

For clean, even slices, aim for uniformly thin potato rounds so the bake time gives tender centers. Store leftovers covered in the refrigerator up to 3-4 days. Freezing is yes: cool completely, portion, and freeze up to 2 months; thaw in the fridge and reheat until hot. For a gluten-aware option, use gluten-free cream of mushroom and cheddar cheese soups.