The first time I made this Easy Hamburger Potato Casserole, my whole kitchen filled with the cozy aroma of onions sautéing in butter, ground beef browning in the skillet, and hearty potatoes baking into tender perfection beneath a golden, bubbly layer of cheese. It reminded me of those comforting meals I grew up with—simple ingredients layered together in a way that tastes like home. I remember pulling it from the oven, the edges sizzling, and thinking, “This is exactly the kind of dinner that hugs you from the inside out.”
Why You’ll Love This Recipe
You’re going to adore this casserole because it delivers big comfort with very little effort. It’s warm, creamy, layered, hearty, and unbelievably satisfying—everything you want when you need a wholesome dinner without fussing over multiple pans and complicated steps. What I love most is how flexible it is; you can make it your own with just a few tweaks. And trust me, once you scoop into that cheesy, beefy, potato-loaded goodness, you’ll understand why it disappears so quickly every time I serve it.
Ingredients
- 1 small onion, diced
- 1 lb ground beef
- 4 large potatoes, peeled and thinly sliced
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup milk
- 2 cups shredded cheddar cheese
- 1 tablespoon butter or olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- Salt and pepper to taste
- Optional: parsley or chives for garnish
I’ve made this recipe countless times and tried a few variations on the ingredients. Russet potatoes give the softest texture, while Yukon Golds stay a bit firmer and buttery, which I personally love. The cream of mushroom soup can be swapped for cream of chicken or cream of celery depending on your preference. If you want a richer flavor, use whole milk or add a splash of heavy cream. And as for the cheese—don’t be afraid to mix it up! Cheddar is classic, but Colby Jack or Monterey Jack melts beautifully, too.
Equipment Needed
- 9×13 baking dish
- Large skillet
- Sharp knife
- Cutting board
- Mixing bowl
- Aluminum foil
A sturdy knife makes slicing the potatoes much easier, and a deep baking dish allows the layers to cook evenly without overflowing. I’ve tried smaller pans before, and the casserole didn’t bake through as well. A large skillet lets the beef brown without steaming, giving it that delicious caramelized flavor. And finally, foil is essential to protect the top layer from over-browning while the potatoes cook through.
Step-by-Step Instructions
I always start by preheating my oven to 350°F because once the ingredients come together, the casserole goes straight in. I sauté the diced onion in butter until soft and fragrant—this step alone makes the kitchen smell heavenly. Then I add the ground beef, breaking it apart and seasoning it lightly with salt, pepper, garlic powder, and paprika. When the meat browns and releases its savory aroma, I know it’s ready.(See the next page below to continue…)