Cheesy Hamburger Potato Casserole
Cheesy Hamburger Potato Casserole is an easy 6-ingredient dinner made with layers of potatoes, ground beef, cream of mushroom soup, and plenty of melted cheese. It’s a comfort food casserole that’s perfect for busy nights.
In the 1970s, recipes made with cream of mushroom soup surged in popularity as more women entered the workforce and quick dinners became a necessity. Campbell’s embraced the moment, publishing casserole recipes that turned a can of soup into the shortcut behind countless family meals (this was pure marketing genius from Campbell’s, in my opinion!).
Dishes like this cheesy Hamburger Potato Casserole quickly found their place on dinner tables. I came across versions of this recipe several times in spiral-bound community cookbooks from the ’70s, which says a lot about how often it was made and shared.
It’s easy to see the appeal. With just six ingredients, everything layers right into one baking dish, then the oven does the rest. The result is a hearty, comforting dinner with plenty of nostalgic flavor.
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What You’ll Need
- You can use whatever variety of ground beef you like (80%, 85%, 90% lean). The beef gets browned first, so you can drain off any fat that accumulates in the pan.
- Russet potatoes or Yukon gold potatoes work for this recipe. I used russets.
- Top with your favorite variety of cheese—colby jack, cheddar, pepper jack, etc.
How to Make Hamburger Potato Casserole
- Brown the ground beef in a skillet. Drain off any excess fat.
- Whisk together the cream of mushroom soup and the milk.
- Place the beef and onion in a casserole dish, then top with chopped potatoes and chopped carrots.
- Pour the cream of mushroom soup mixture over the top.
- Top with cheese.
- Cover and bake for 1½ hours at 350°F.
Make it Ahead of Time
I absolutely love that you can assemble this casserole ahead of time. Assemble the casserole up to 24 hours in advance, then cover tightly and refrigerate. Bake it when you’re ready.
Frequently Asked Questions
Russet potatoes are a great choice because they become tender and absorb flavor well. Yukon Gold potatoes also work nicely and have a creamier texture.
Yes, browning the ground beef before layering it into the casserole adds flavor and prevents excess grease in the dish.
Yes. Cream of chicken or cream of celery can be used if you prefer a different flavor.
Sliced onions, peas, green beans, corn, or mushrooms are all easy additions that pair well with the beef and potatoes. You can also brown a diced onion with the beef for more flavor.
Yes. Bake it first, let it cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Love Comfort Food Casseroles?
I’m always on the lookout for more dinner inspiration. Here are a few favorites that start with a can of soup:
📖 Recipe
Cheesy Hamburger Potato Casserole
Ingredients
- 2 lbs ground beef
- ½ teaspoon salt
- 3 carrots (peeled and sliced into ⅛–¼ inch slices)
- 5 medium potatoes (peeled and diced into ½ inch pieces)
- 1 can cream of mushroom soup
- ½ cup milk
- 1½ cups shredded cheese (such as cheddar or colby jack)
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Instructions
- Preheat oven to 350°F.
- Place the ground beef in a large skillet. Cook until browned, breaking up the meat as it cooks. Drain. Stir in the salt.
- In a 13×9-inch baking dish, combine the cooked ground beef, carrots, and diced potatoes.
- In a medium bowl, whisk together the mushroom soup and the milk. Pour over the ground beef mixture in the pan.
- Top with the cheese. Cover and bake for 1½ hours, or until the potatoes are tender.
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