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Hamburger Potato Casserole

A hearty, comforting one-dish casserole that combines ground beef, sliced potatoes, and creamy cheese sauce for a satisfying family meal.
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Prep Time 15 minutes
Cook Time 1 minute
Servings: 8
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef (80/20 lean)
  • 4 large russet potatoes, peeled and thinly sliced
  • 1 medium yellow onion, diced
  • 1 can (10.75 oz) condensed cream of mushroom soup
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 green onions, chopped (for garnish)

Method
 

  1. Preheat your oven to 350°F and generously grease a 9x13 inch baking dish.
  2. Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook until softened, about 3 minutes.
  3. Add ground beef, breaking it apart with your spoon. Cook until no pink remains, about 6-8 minutes. Drain excess fat.
  4. In a large mixing bowl, combine cream of mushroom soup, sour cream, garlic powder, salt, and pepper. Whisk until smooth.
  5. Stir in 1 cup of shredded cheese and the cooked beef mixture into the creamy base.
  6. Arrange half the sliced potatoes in your prepared baking dish, overlapping slightly. Spread half the beef mixture over the potatoes.
  7. Repeat with remaining potatoes and beef mixture.
  8. Cover tightly with aluminum foil and bake for 45 minutes.
  9. Remove foil, sprinkle remaining cheese on top, and bake uncovered for 25-30 minutes until potatoes are fork-tender and cheese is golden.
  10. Garnish with chopped green onions before serving.

Notes

Slice potatoes to 1/4 inch thickness for even cooking. Can be assembled up to 24 hours ahead and refrigerated. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. If cheese browns too quickly, tent with foil. Budget-friendly substitutions include ground turkey for beef, frozen hash browns for fresh potatoes, and Greek yogurt for sour cream.