I stumbled upon this recipe during a hectic week when I had a pile of potatoes and a pack of ground beef begging to be used. I wanted something hearty, all-in-one, and minimal on dishes. This Hamburger Potato Casserole was the answer. As it baked, my kitchen filled with the most comforting aroma—savory beef, creamy potatoes, and bubbling cheese. When I pulled the dish from the oven, golden and bubbling, and scooped out that first steamy serving, I knew I had found a new family favorite. It was pure, uncomplicated comfort food that satisfied everyone and left me with just one pan to wash.
Why You’ll Love This Recipe
You will absolutely love this recipe because it is the definition of hearty, satisfying comfort food with almost no effort. It combines two beloved classics—cheesy scalloped potatoes and savory ground beef—into a single, glorious baked dish. It’s incredibly forgiving, perfect for using up pantry staples, and makes enough to feed a hungry crowd or provide delicious leftovers for days. The creamy sauce, tender potatoes, flavorful beef, and melted cheese create a perfect harmony in every bite. It’s the ultimate cozy weeknight dinner that feels like a hug on a plate.
Ingredients
- 2 ½ lbs Yukon Gold potatoes, thinly sliced (about 1/8-inch thick)
- 2 lbs lean ground beef (90/10 or 93/7 works well here)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1 (10.5 oz) can condensed cheddar cheese soup
- 1 cup beef broth
- ½ cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 3 cups Colby Jack cheese, shredded and divided
- Optional garnish: chopped fresh parsley or chives
Let’s talk ingredients. Using Yukon Gold potatoes is my secret—they have a naturally buttery flavor and a waxy texture that holds its shape beautifully when baked, unlike starchy russets which can turn to mush. For the beef, a leaner blend is perfect because we’ll be adding plenty of creamy richness. Shredding your own cheese from a block is crucial; pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly. The combo of cream of mushroom and cheddar cheese soups creates an unbeatable, rich sauce base. Don’t skip the sour cream—it adds a tangy creaminess that balances the savory flavors perfectly.
Equipment Needed
- 9×13 inch baking dish
- Large skillet
- Mandoline slicer or sharp knife and cutting board
- Large mixing bowl
- Whisk
- Measuring cups and spoons
The right tools make this recipe a breeze. A 9×13 inch baking dish is the perfect vessel. A mandoline slicer is my #1 time-saving tip for getting the potatoes uniformly thin, which ensures even cooking. If you use a knife, just take your time to slice them as evenly as possible. A large skillet is essential for browning the beef and building flavor with the onions and garlic. You’ll need a large mixing bowl to combine the soups, broth, and seasonings into the creamy sauce. A simple whisk ensures the sauce is smooth and lump-free before it meets the potatoes.
Step-by-Step Instructions
We start with the foundation: the potatoes and the beef. I preheat my oven to 375°F (190°C). Using my mandoline, I carefully slice all the Yukon Gold potatoes into thin, even rounds, about the thickness of a coin. I set these aside. In my large skillet over medium-high heat, I brown the ground beef with the diced onion. I break it up well and cook until there’s no pink left and the onions are soft. In the last minute, I add the minced garlic and cook until fragrant. Then, I drain any excess grease from the beef mixture.
While the beef is browning, I make the creamy sauce that binds everything together. In my large mixing bowl, I whisk together the cream of mushroom soup, cheddar cheese soup, beef broth, sour cream, garlic powder, onion powder, smoked paprika, and a good pinch of salt and pepper. I whisk until it’s completely smooth and creamy. This sauce is the heart of the casserole, so I give it a taste and adjust the seasoning if needed.(See the next page below to continue…)