Cheesy Hamburger Potato Casserole

Cheesy Hamburger Potato Casserole

Ingredients

• 1 lb ground beef

• 1 small onion, diced

• 2 cloves garlic, minced

• Salt & black pepper, to taste

• 1 tsp paprika

• ½ tsp dried thyme or Italian seasoning

Potatoes & Sauce

• 4–5 medium potatoes, thinly sliced (Yukon Gold or Russet)

• 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)

• ½ cup milk or sour cream

• 2 cups shredded cheddar cheese (sharp is best)

• 1 tbsp butter, cut into small pieces

Optional add-ins

• ½ cup frozen corn or peas

• ½ cup sliced mushrooms

• 1 tsp Worcestershire sauce

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Instructions

1. Heat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

2. Brown the beef:
   In a skillet over medium heat, cook ground beef and onion until beef is no longer pink. Drain excess fat. Add garlic, salt, pepper, paprika, thyme, and Worcestershire if using.

3. Mix the sauce:
   In a bowl, combine soup, milk (or sour cream), and 1 cup of the cheese.

4. Assemble:

   • Layer half the sliced potatoes in the dish

   • Top with half the beef mixture

   • Spoon half the sauce over

   • Repeat layers

   • Sprinkle remaining cheese on top and dot with butter

5. Cover & bake:
   Cover tightly with foil and bake 60 minutes.

6. Uncover & finish:
   Remove foil and bake another 15–20 minutes until bubbly and lightly golden.

7. Rest 10 minutes before serving.

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Tips for Success

• Slice potatoes very thin (mandoline is clutch)

• If potatoes are thick, add ¼ cup extra milk

• Swap cheddar for Colby-Jack or pepper jack for a kick

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Variations

• Taco-style: taco seasoning + Monterey Jack

• Loaded version: bacon bits + green onions

• Veg boost: layer in spinach or zucchini slices

Want a slow cooker, one-pan skillet, or from-scratch sauce (no canned soup) version?