When the weather turns chilly and you’re craving something warm, cheesy, and hearty—this Hamburger Potato Casserole is exactly what you need. It’s one of those feel-good meals that brings everyone to the table with smiles and second helpings. I love this recipe because it checks all the boxes: simple ingredients, easy prep, and that comfort-food magic that feels like a big hug in every bite.

This dish is a throwback to the kind of meals my mom used to make on busy weeknights—quick to put together, but oh-so-satisfying. The layers of creamy potatoes, flavorful ground beef, and melty cheddar cheese are the definition of comfort food. And what makes it even better? You probably already have everything you need sitting in your kitchen right now.

Whether you’re feeding a hungry family or just looking for a make-ahead meal to simplify your week, this casserole delivers every time. Let’s get started!

Why You’ll Love This Hamburger Potato Casserole

• Simple Ingredients – Ground beef, potatoes, cheese, and pantry staples.

• Family-Friendly – Even picky eaters go back for seconds!

• Make-Ahead Friendly – Assemble it ahead of time and just pop it in the oven when you’re ready.

• Budget-Friendly – No fancy ingredients required, just wholesome basics.

Ingredients You’ll Need

Here’s everything you’ll need to make this cozy casserole:

• 1 pound ground beef

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon paprika

• 5 medium russet potatoes, peeled and thinly sliced

• 1 can (10.5 oz) cream of mushroom soup

• ½ cup milk

• 2 cups shredded cheddar cheese

• Chopped parsley for garnish (optional)

Pro tip: You can also switch up the soup if you’re not a fan of mushrooms—cream of cheddar or cream of onion work beautifully and add a slightly different flavor profile.

STEP 1: Preheat and Prep

Start by preheating your oven to 375°F. Lightly grease a 9×13-inch baking dish with cooking spray or a bit of butter. You’ll be building layers in this dish, so make sure it’s ready to go.

this recipe

STEP 2: Cook the Beef Mixture

In a skillet over medium heat, cook 1 pound of ground beef with the finely chopped onion until the meat is browned and the onion is soft—about 6 to 8 minutes.

Once the beef is cooked through, stir in the minced garlic, salt, pepper, and paprika. Cook for another minute just to bring those spices to life. Drain off any excess grease (nobody wants a greasy casserole!) and set the mixture aside.

This is the layer that brings all the savory goodness to the dish, so don’t skimp on the seasoning here. The paprika adds just the right touch of warmth and color.

STEP 3: Mix the Creamy Sauce

In a small mixing bowl, whisk together the cream of mushroom soup and ½ cup of milk until smooth. This sauce is going to help bind everything together and keep the casserole deliciously creamy while it bakes.

If you’re feeling a little extra, you could even stir in a handful of shredded cheese into the sauce for more cheesy goodness. Totally optional, but I won’t judge.

STEP 4: Start Layering the Casserole

Now comes the fun part—layering.

Start by arranging half of the thinly sliced potatoes in an even layer across the bottom of your prepared baking dish. I like to overlap them just slightly so that every bite gets a little bit of that tender potato texture.

Next, spoon over half of the ground beef mixture, spreading it evenly. Pour half of the soup mixture on top, then sprinkle with 1 cup of shredded cheddar cheese.

Repeat those same steps with the remaining ingredients: the rest of the potatoes, the beef, the soup mixture, and finish it off with the last cup of cheese.

By the time it all comes together, you’ll have beautiful layers of flavor that bake up into a golden, bubbly masterpiece.

Now that you’ve got your casserole all layered and ready to go, it’s time to let the oven do the rest of the work. This is where all those delicious flavors meld together into a warm, cheesy, golden-brown meal that tastes just as amazing as it smells. I’ve also got a few tips to make sure your casserole turns out perfectly every single time—and some easy ways to make it your own if you’re in the mood to experiment.

Let’s finish this casserole and talk about how to get the best texture, flavor, and that perfect bubbly top.

STEP 5: Bake the Casserole

Cover your baking dish tightly with foil and place it in the preheated 375°F oven. Bake for 60 minutes, letting the steam inside the foil help soften the potatoes and bring everything together.

After the first hour, remove the foil and bake for another 15 to 20 minutes, or until the cheese is golden brown and the potatoes are fork-tender. The top should be bubbly and lightly crisped around the edges—that’s the sweet spot for flavor and texture.

If your potatoes were sliced a bit thicker (it happens!), you might need to add an extra 10-15 minutes of baking time. Just test a slice with a fork. If it slides in easily, you’re good to go.

STEP 6: Let It Rest Before Serving

I know it’s tempting to dive in right away, but trust me—let the casserole rest for at least 10 minutes after you take it out of the oven. This gives it time to set up a bit, making it easier to slice and serve without everything falling apart. Plus, the flavors get even better as it cools slightly.

Once rested, you can sprinkle some chopped parsley on top for a little color and freshness. Totally optional, but it adds a nice touch, especially if you’re serving this for guests or a special dinner.

Tips for Best Results

• Slice Your Potatoes Evenly: Whether you’re using a sharp knife or a mandoline, keep those slices thin and uniform (around 1/8-inch thick). This ensures they cook evenly and become tender without turning mushy.

• Don’t Skip the Seasoning: That paprika and garlic really do make a difference. If you want to add a little heat, a pinch of crushed red pepper works well too.

• Check for Doneness Before Serving: If you’re unsure whether it’s done, just pierce the center with a fork or knife. If it glides through the potatoes with no resistance, you’re good to go.

Easy Variations to Try

One of the best parts about this casserole is how versatile it is. You can customize it depending on what you have in your fridge or pantry, and it still turns out delicious every time. Here are a few ideas:

• Swap the Soup: Not a fan of mushroom? Use cream of cheddar, cream of chicken, or cream of onion for a slightly different flavor.

• Add Veggies: Stir in some frozen mixed vegetables, corn, or sliced mushrooms to the beef mixture before layering for an easy way to bulk it up.

• Change the Cheese: Cheddar is classic, but feel free to try Monterey Jack, Colby, or even pepper jack if you want a little spice.

• Make It Tex-Mex: Add taco seasoning to the beef, use a can of nacho cheese soup, and top with jalapeños before serving. It’s like a taco-casserole hybrid that’s so fun for weeknights.

Make-Ahead and Freezer Tips

If you’re thinking ahead (which, let’s be honest, we don’t always have time for), this casserole is super friendly for both meal prep and freezer storage.

• Make-Ahead Option: Assemble the entire casserole, cover it tightly with foil, and store it in the fridge for up to 24 hours before baking. You might need to add an extra 10-15 minutes to the baking time if it’s going straight from the fridge to the oven.

• Freezer Friendly: You can freeze the unbaked casserole for up to 2 months. Wrap it tightly in foil and plastic wrap. When ready to bake, thaw it in the fridge overnight and then bake as directed.

• Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. They reheat beautifully in the oven or microwave.