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A wide shot of a bubbling hamburger and potato casserole in a white baking dish, topped with melted cheddar cheese and golden potato rounds.
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Hamburger and Potato Casserole with Creamy Layers

Make hamburger and potato casserole with ground beef, thin potato slices, creamy sauce and cheese. Get tips for tender layers and a sauce that holds together.
Course Dinner
Cuisine American
Keyword hamburger and potato casserole
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 6 servings
Calories 345kcal
Author C. Sophie

Equipment

  • 9x13-inch baking dish
  • Large Skillet
  • Small mixing bowl
  • Whisk
  • Aluminum Foil

Ingredients

Meat & Aromatics

  • 1 pound lean ground beef
  • 1 cup yellow onion diced

Seasonings

  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika

Casserole Layers

  • 1 pound russet potatoes peeled and sliced into 1/4-inch rounds
  • 1 can (10.5 ounces) condensed cream of mushroom soup
  • 1/2 cup beef broth
  • 1 cup sharp cheddar cheese shredded

Instructions

  • Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with non-stick spray.
  • In a large skillet over medium-high heat, cook the ground beef and diced onions together until the beef is fully browned and the onions are translucent. Drain any excess grease thoroughly.
  • Season the beef mixture with the kosher salt, black pepper, garlic powder, and smoked paprika. Stir well to combine.
  • In a small mixing bowl, whisk together the condensed cream of mushroom soup and beef broth until the mixture is smooth and pourable.
  • Arrange half of the sliced potatoes in an even layer at the bottom of the prepared baking dish.
  • Spread the seasoned ground beef and onion mixture over the potato layer.
  • Layer the remaining potatoes over the beef, overlapping them slightly if necessary.
  • Pour the soup and broth mixture evenly over the top of the potatoes, ensuring as much surface area as possible is covered.
  • Cover the dish tightly with aluminum foil. Bake for 45 to 50 minutes, or until the potatoes are fork-tender.
  • Remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes until the cheese is melted and bubbling.
  • Let the casserole rest for 5 minutes before serving to allow the sauce to set.

Notes

Nutritional information:
  • Calories: 345
  • Protein: 22g
  • Carbohydrates: 24g
  • Fat: 18g
  • Saturated fat: 9g
  • Cholesterol: 65mg
  • Sodium: 820mg
  • Potassium: 580mg
  • Fiber: 2g
  • Sugar: 3g
  • Vitamin A: 310 IU
  • Vitamin C: 12mg
  • Calcium: 210mg
  • Iron: 2.8mg
Tip: Slice potatoes to a consistent 1/4-inch thickness and seal the foil tightly around the baking dish to ensure they steam and soften evenly during baking.