I’ll never forget the first time I made Hamburger Potato Casserole on a frantic weeknight. As the layers came together in my dish—the savory ground beef, the creamy soup, the tender potatoes—I crossed my fingers and hoped for the best. When I pulled it from the oven an hour later, the smell was pure, uncomplicated comfort: bubbling cheese, roasted potatoes, and hearty beef. That first spoonful was a revelation of textures and warmth, a complete meal that soothed my busy soul and promised full, happy bellies. It instantly became my secret weapon for effortless, satisfying dinners.
Why You’ll Love This Recipe
You are going to love this recipe because it’s the ultimate one-dish wonder that solves the “what’s for dinner” dilemma with zero fuss. It combines affordable, familiar ingredients into a hearty, cheesy, and deeply satisfying meal that pleases everyone from kids to grandparents. It’s incredibly forgiving, easy to customize with what you have on hand, and fills your kitchen with a smell that feels like home. It’s comfort food at its most reliable and delicious.
Ingredients
- 1.5 lbs lean ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt, divided
- ½ teaspoon black pepper
- 1 (10.5 oz) can condensed cream of mushroom soup (or cream of celery)
- 1 (10.5 oz) can condensed cheddar cheese soup
- 1 cup sour cream
- ½ cup milk
- 1 teaspoon Worcestershire sauce
- 2 lbs russet potatoes, peeled and thinly sliced (about ⅛ inch thick)
- 2 cups shredded cheddar cheese, divided
- Optional: 1 cup frozen mixed vegetables (peas, carrots, corn), thawed
Through many batches, I’ve learned a few secrets. Using both cream of mushroom and cheddar cheese soup creates a rich, flavorful sauce that’s far superior to just one. The sour cream adds a crucial tang that cuts the richness—don’t skip it. And slicing the potatoes thinly and evenly (a mandoline is perfect) is the key to them cooking through properly. I learned this after a batch with crunchy potatoes in the middle!
Equipment Needed
- 9×13 inch baking dish
- Large skillet
- Mandoline slicer or sharp knife and cutting board
- Large mixing bowl
- Mixing spoon
- Measuring cups and spoons
- Aluminum foil
A mandoline slicer is my biggest time-saver and texture-enforcer for this recipe. Getting those potatoes uniformly thin ensures they bake evenly. If you don’t have one, take your time with a sharp knife. The 9×13 dish is perfect for the layers. And don’t forget the foil! Covering the dish for the first part of baking steams the potatoes to tenderness, which I learned is essential after an early, undercooked attempt.
Step-by-Step Instructions
First, I preheat my oven to 375°F (190°C) and lightly grease my 9×13 baking dish. Then, I tackle the potatoes. I peel them and use my mandoline to slice them into rounds about ⅛-inch thick. I immediately submerge them in a bowl of cold water to prevent browning. This also rinses off some excess starch, which helps the casserole set better. I set them aside to drain while I work on the beef.
In my large skillet over medium-high heat, I cook the ground beef with the diced onion. I break up the meat as it browns. When the beef is no longer pink and the onion is soft, I drain off any excess grease. Then, I stir in the minced garlic, ½ teaspoon of the salt, and the black pepper, cooking for just another minute until fragrant. The savory smell at this stage is the foundation of the whole dish.(See the next page below to continue…)