This Cheesy Hamburger Potato Casserole is exactly the sort of unfussy comfort food you'd whip up when craving something warm, cheesy, and deeply satisfying. It’s simple, hearty, and guaranteed to leave everyone scraping their plates clean.
Hamburger and potato casserole dishes might not win culinary awards for glamour, but they're exactly what you crave on those nights when you want something comforting with simple ingredients.
This casserole with hamburger meat and potatoes delivers exactly that — hearty layers of seasoned beef, tender potato slices, and plenty of melted cheddar holding everything snugly together.
And unlike recipes that rely on canned cream of chicken soup, this hamburger potato casserole starts with a simple homemade sauce. That’s just butter, flour, broth, and milk whisked into creamy goodness right on your stove.
Why you’ll love this cheesy hamburger potato casserole
- It’s the kind of simple, cozy comfort food you crave on busy nights with zero fuss, but plenty of flavor.
- Leftovers taste just as good reheated the next day (maybe even better, honestly).
- Everyone at the table, from picky kids to tired adults, will happily clean their plates.
What you’ll need
Ground beef — I like to use lean-ish ground beef in this recipe because it’s flavorful yet not greasy, and it holds up well with all the layers.
Potatoes — Russet potatoes are perfect in this casserole as they slice up nicely and turn buttery-soft in the oven without falling apart.
Cheddar cheese — The sharper, the better, as this is what gives the whole casserole that golden, melty top that’s simply irresistible.
Chicken broth — If you don’t mind a darker color for your sauce, you can use beef broth for even more flavor.
Milk — Whole milk is perfect here; just enough to make the sauce creamy without feeling heavy.
Butter — I use unsalted butter so I can adjust the seasoning at the end; plus, there’s already salt in the broth.
Flour — This is how I thicken the sauce from scratch, no shortcuts or canned stuff here.
Italian herbs — A little sprinkle adds that herby, cozy flavor that makes the whole thing taste like home.
Pro tip
If you’ve got a mandoline, now’s the time to pull it out! It makes quick work of the potatoes and helps them cook evenly.
How to make cheesy hamburger and potato casserole
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
First, melt the butter in a pot, whisk in flour, then gradually stir in chicken broth and milk until you have a smooth, creamy sauce; season with garlic powder, onion powder, salt, and pepper, and set aside.
Next, sauté the onion and garlic in a large pan until softened, then add the ground beef and cook until browned. Season with Italian herbs, salt, and pepper.
Now, layer the casserole: arrange the potatoes in a greased baking dish, followed by sauce and beef, repeating two more times before topping generously with cheddar cheese.
Finally, bake covered at 350°F for 50 minutes, uncover and bake another 20 minutes until bubbling and golden; let it rest a bit before serving.
Substitutions and variations
- Use a mix of cheeses to take the comfort factor up a notch. Mix in mozzarella, Gruyère, or even a little Velveeta with the cheddar for extra melty layers.
- Add some crispy bacon crumbled into the beef or sprinkled on top for some bacon cheeseburger vibes.
- Make the sauce even creamier by using heavy cream instead of milk.
- Top your casserole with crushed chips or buttery crackers to add some lovely crispiness.
- Alternatively, sub the sliced potatoes with frozen tater tots — the kids will love it!
Helpful tips
- Thin, uniform potato slices are key to a great casserole. If your potato pieces are too thick, they may not cook through fully. I like to use a mandoline for quick, even slices about ¼-inch thick.
- Potatoes are awesome, but let's face it, they can be bland without help, so give them a good pinch of salt and pepper as you layer the casserole if you like.
- Casseroles like this need time for the potatoes to become tender, and the best way is to bake it covered for most of the cooking time.
What to serve with this hamburger potato casserole
This casserole is pretty much a meal in itself — meaty, starchy, cheesy — but if you're looking to round it out, here are a few things I love serving with it:
- A simple green salad with a mustardy vinaigrette to balance all those rich flavors
- Steamed or roasted green beans for a bit of freshness
- Pickles or pickled onions — a little sharpness on the side to cut through all that creamy-cheesy comfort.
Leftovers and storage
- Cover the cooled casserole tightly or transfer to an airtight container and keep in the fridge for up to 4 days.
- Warm leftovers in the oven at 350°F until heated through, or microwave in 1-minute bursts (cover loosely to avoid splatter).
- To freeze, let the casserole cool completely, wrap it well, and freeze for up to 3 months. Thaw it overnight in the fridge before reheating as above.
More cozy casserole recipes
If you’ve tried this cheesy hamburger potato casserole recipe, please rate it and leave a comment below! I’d love to hear how it turned out.
And if you’re looking for more delicious inspiration, follow me on Instagram, Facebook and Pinterest!
Cheesy Hamburger Potato Casserole
Ingredients
For the sauce
- 4 tablespoons butter
- 4 tablespoons all purpose flour
- 2 ½ cups chicken broth
- 1 cup milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the casserole
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 large garlic cloves finely chopped
- 1 pound ground beef
- 1 teaspoon Italian herbs
- 2 pounds Russet potatoes sliced into ¼-inch rounds
- 1 cup sharp cheddar cheese shredded
- Fresh parsley to garnish
Instructions
- Start by making the creamy sauce. Melt the butter in a pot over medium heat. Add the flour and whisk for 1-2 minutes, scraping down the sides of the pot to release any flour.4 tablespoons butter4 tablespoons all purpose flour
- Slowly add the chicken broth in small batches, whisking constantly to prevent any lumps. Once the chicken broth is fully incorporated, pour the milk and continue to whisk until you get a batter-like consistency.2 ½ cups chicken broth1 cup milk
- Stir in the garlic powder, onion powder, salt and pepper and set aside.½ teaspoon garlic powder½ teaspoon onion powder½ teaspoon salt¼ teaspoon ground black pepper
- In a large pan, heat the oil over medium heat and saute the onion and garlic for 3-4 minutes until softened.1 tablespoon olive oil1 medium onion2 large garlic cloves
- Next, add the ground beef and cook for 8-10 minutes until no longer pink, breaking it up with your spoon as you go. Stir in the Italian herbs and season to taste.1 pound ground beef1 teaspoon Italian herbs
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9 x 13 casserole and lay ⅓ of the sliced potatoes evenly on the bottom. Spread ⅓ of the sauce and ⅓ of the ground mixture over the potatoes.2 pounds Russet potatoes
- Repeat this two more times, then top with the shredded cheddar. Cover the casserole with aluminum foil and bake for 50 minutes.1 cup sharp cheddar cheese
- Remove the aluminum foil and continue to bake for 20 minutes. If you want a golden-brown top, broil the dish for 2-3 minutes.
- Allow the casserole to rest for 15-20 minutes before serving.Fresh parsley
Video
Notes
- You can peel the potatoes before slicing them if you prefer.
- Make the creamy sauce cheesy by stirring in ½ cup of shredded cheddar while it’s still bubbling on the stove.
Leave a Reply