Ben Kenwood December 29, 2025

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Simple Hamburger Potato Casserole

Name: Simple Hamburger Potato Casserole
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 lb Ground Beef (Lean ground beef is recommended); 4 medium Potatoes (Russet or Yukon gold, peeled and sliced thinly); 1 medium Onion (Finely chopped); 1-2 cups Shredded Cheese (Cheddar or mozzarella for topping); 0.5 cup Milk (For creaminess); to taste Salt; to taste Pepper; to taste Garlic Powder; 2 tbsp Butter (Melted, for richness)

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There is a comforting hush that falls over the kitchen when Simple Hamburger Potato Casserole goes into the oven, the scent of sautéed beef and sweet onion rising, the edges beginning to brown and bubble. This dish is the sort of weekday supper that feels like a big, warm hug, practical enough for a busy night and homey enough for a small family gathering. Serve it on a cool evening with a crisp salad and a loaf of crusty bread, and you will have a meal that is simple, satisfying, and reliably delicious. If you like casseroles that melt together into layers of flavor, you might also enjoy a similar take on potatoes with extra cheese, like this cheesy ground beef potato casserole for inspiration.

Why This Simple Hamburger Potato Casserole Works

This casserole hits a sweet spot between comfort and convenience, combining familiar ingredients in a way that feels indulgent but not fussy. Thinly sliced potatoes bake until tender, absorbing savory juices from the browned hamburger and melting cheese on top into a golden, bubbly finish. The result is creamy pockets of potato, browned bits of beef, and a crisp, cheesy top, everything balanced so one spoonful offers texture and warmth.

Why you will reach for this recipe again and again:

feeds a family without standing at the stove for hours
uses affordable pantry staples that most cooks already have
adapts easily to different cheeses and proteins for seasonal variety

This recipe is forgiving, straightforward, and perfect for nights when you want something hearty and homey with minimal fuss.

What You’ll Need

The ingredients here each play a clear role, from the potatoes that give the casserole structure, to the milk and butter that create a gentle, rich sauce, to the cheese that crisps and browns on top. Swap ground turkey or ground chicken if you prefer a leaner casserole, and consider adding turkey bacon crumbles as a garnish for extra texture if you want a smoky note without pork.

1 lb Ground Beef (Lean ground beef is recommended.)
4 medium Potatoes (Russet or Yukon gold, peeled and sliced thinly.)
1 medium Onion (Finely chopped.)
1-2 cups Shredded Cheese (Cheddar or mozzarella for topping.)
0.5 cup Milk (For creaminess.)
to taste Salt
to taste Pepper
to taste Garlic Powder
2 tbsp Butter (Melted, for richness.)

A note on potatoes, choose Yukon gold for creamier, less floury results, or russets if you want a fluffier interior. The milk and butter mixture is simple but critical, it helps steam the potatoes and creates a silky mouthfeel.

How to Cook Simple Hamburger Potato Casserole

Preheat your oven to 375°F, the warm oven will coax the potatoes to soften and the cheese to brown to a deep golden color.
In a large skillet over medium heat, brown the ground beef for about 7 to 10 minutes, stirring occasionally until small, browned crumbles form and the meat smells richly savory.
Drain excess fat, add the chopped onion, and sauté for 3 to 4 minutes until translucent and fragrant, the onion should be soft and slightly sweet.
Season with salt, pepper, and garlic powder, and cook for another minute so the spices bloom, filling the kitchen with aromatic warmth.
Peel and slice the potatoes into thin rounds, aim for about 1/8 inch thickness so they cook evenly and layer smoothly.
In a mixing bowl, combine the milk and melted butter, whisk briefly so the butter disperses and the mixture looks silky, this will moisten the casserole as it bakes.
In a greased baking dish, layer half of the sliced potatoes, slightly overlapping so you see neat concentric rows or a rustic scatter, then season this layer with a pinch of salt and pepper.
Add the beef and onion mixture over the potatoes, spreading it evenly so every bite gets savory meat and soft onion.
Top with the remaining potato slices and pour the milk and butter mixture over the top, press lightly so the liquid settles between the slices and glistens on the surface.
Sprinkle shredded cheese over the casserole, cover it with a generous, even layer so it melts into a golden cap.
Cover with aluminum foil and bake for 45 minutes, during this time you will smell the potatoes softening and the meat flavors melding.
Remove foil and bake for an additional 15 to 20 minutes until cheese is bubbly and golden, and the edges show a little crispiness and brown specks.
Let sit for 10 minutes before serving, the casserole firms slightly and becomes easier to slice, while steam settles and flavors concentrate.

Prep ~ 20 minutes, Cook ~ 1 hour 5 minutes, Total ~ 1 hour 25 minutes, Servings ~ 6, Kcal ~ 550 per serving

Make-Ahead and Prep Tips

If you want to get ahead, you can assemble most of this casserole the day before. Slice the potatoes and soak them briefly in water to prevent browning, then drain and pat dry before layering. Cook the beef and onions, cool them to room temperature, and store them separately in an airtight container. When ready to bake, layer everything in the dish, pour over the milk and butter mixture, cover tightly with foil, and keep refrigerated for up to 24 hours before baking as directed.

For an even quicker finish on a busy evening, fully assemble the casserole, freeze it uncovered for a couple of hours to firm up, then wrap it tightly in foil and plastic wrap for long term storage. Thaw in the refrigerator overnight before baking, or add 20 to 30 minutes to the baking time when cooking from partially frozen.

Storing and Reheating

Refrigerate leftovers in an airtight container for 3 to 4 days, the casserole keeps well and often tastes even better after the flavors rest. For longer storage, freeze portions or the whole casserole for up to 2 to 3 months, wrap tightly to prevent freezer burn.

To reheat, thaw overnight if frozen, then warm gently in a preheated 350°F oven for 20 to 30 minutes for a whole portion, or 10 to 15 minutes for individual servings, cover loosely with foil to retain moisture. For a quick microwave reheat, heat on medium power in 1 minute intervals until hot, then finish under the broiler for 1 to 2 minutes to refresh the cheese top. A key freshness cue is the smell, if the casserole shows any sour or off odor, discard it.

Perfect Pairings

A crisp green salad with a bright vinaigrette to cut through the richness
Steamed green beans or roasted broccoli for a green, textural contrast
Pickled beets or a small relish tray to add sharp acidity
Warm, crusty bread or dinner rolls for mopping up the creamy sauce
A light coleslaw for crunchy freshness

Make It Your Own

There are many small changes that let you tailor Simple Hamburger Potato Casserole to your family’s tastes without losing its comforting nature. Here are several ideas to try, each one keeps the dish free of pork and alcohol.

Swap the ground beef for ground turkey or ground chicken, the casserole becomes leaner, and you can add a teaspoon of smoked paprika or a few crumbled turkey bacon pieces for a hint of smokiness.
Stir in a small can of diced tomatoes or a ladle of tomato sauce between layers for a tangy, slightly saucier version.
Add thinly sliced carrots or parsnips with the potatoes, this adds sweetness and color while keeping the texture similar.
Mix in a cup of frozen peas or corn to the meat layer, they thaw and warm quickly, offering bursts of sweetness.
Swap cheddar for a mix of mozzarella and Monterey Jack for a stretchier, melty top, or use a sharper aged cheddar for more pronounced flavor.
Sprinkle chopped fresh herbs like parsley or chives over the sliced casserole before serving, the green flecks brighten the dish.
For a hearty, grain twist, replace half of the potatoes with thinly sliced cooked sweet potato, or try the dish with rice for a different texture, inspiration can be found in the cheesy hamburger rice casserole approach.
Fold in a dollop of sour cream or cream cheese to the milk and butter mixture for an ultra-creamy sauce that clings to the potatoes.

Pro Tips for Best Results

Use uniformly thin potato slices, about 1/8 inch, so the layers cook evenly and finish at the same time.
Don’t skip the rest time after baking, 10 minutes allows the juices to set and keeps servings neater.
If the top is browning too quickly, tent loosely with foil until the interior finishes cooking.
For extra crispy edges, uncover for the final 15 to 20 minutes and place the dish on the middle rack.
Test potatoes with a small knife in the center, it should slide through easily when the casserole is done.
If you prefer less fat, choose 90 percent lean ground beef and drain thoroughly after browning.

Frequently Asked Questions

• Can I make this casserole gluten free?

Yes, this Simple Hamburger Potato Casserole is naturally gluten free if you use plain potatoes and check that any added seasonings or pre-shredded cheeses do not contain gluten-based anti-caking agents. Always read labels if you serve someone with celiac disease or a strict gluten intolerance.

• How thin should I slice the potatoes so they cook through?

Aim for about 1/8 inch thickness for even cooking. If slices are thicker they will take longer to become tender, and you may need to extend the covered baking time by 10 to 15 minutes.

• Can I use a different kind of milk, like almond or oat milk?

Yes, you can substitute plant based milk in a pinch, choose an unsweetened variety to avoid a sweet note, and realize the texture may be slightly thinner. Adding a touch more melted butter or a spoonful of cream cheese helps restore richness.

• What if the casserole is still watery after baking?

Let it rest longer, up to 15 minutes, the residual heat often absorbs excess liquid. If it remains soggy, next time try slightly thinner milk, partially dry the potatoes after slicing, or increase the oven temperature by 25 degrees for the last 10 minutes to evaporate moisture faster.

• Can I make individual portions in ramekins?

Absolutely, scale the ingredients down and bake in greased ramekins for 25 to 35 minutes covered, then uncover for a few minutes so the cheese can brown. Watch cooking times carefully, as smaller dishes heat faster.

• Is there a vegetarian version that keeps the same texture?

Yes, swap the ground beef for a plant based ground substitute or cook a mixture of diced mushrooms and lentils seasoned well; these ingredients provide umami and a similar bite while keeping the casserole meatless.

• How long can I freeze the casserole and still expect good quality?

For best quality, freeze up to 2 to 3 months. Beyond that the texture of the potatoes may degrade and the flavors can dull slightly, though it will still be safe if kept frozen continuously.

• Should I cover the dish for the entire bake?

Cover for the majority of the bake to allow the potatoes to steam and cook through without drying out, then remove the cover for the final 15 to 20 minutes to brown and crisp the cheese top.

Final Thoughts

Simple Hamburger Potato Casserole is one of those dependable family meals that always feels like a celebration of home cooking, it is easy to pull together, forgiving with substitutions, and satisfying on nights when you want something warm and nourishing. The layers of soft potato, seasoned hamburger, and melted cheese come together in a way that comforts and feeds without extra fuss. Give it a try this week, and enjoy how a humble set of ingredients can transform into a casserole that invites seconds and warms the table.

Simple Hamburger Potato Casserole

Author: anastasia-rice
Total Time: 85 minutes
Yield: 6 servings 1x
Diet: None

Print Recipe

Description

A comforting and hearty casserole made with ground beef, potatoes, and melted cheese. Perfect for a family meal.

Ingredients

Scale

1 lb Ground Beef (Lean ground beef is recommended)
4 medium Potatoes (Russet or Yukon gold, peeled and sliced thinly)
1 medium Onion (Finely chopped)
1–2 cups Shredded Cheese (Cheddar or mozzarella for topping)
0.5 cup Milk (For creaminess)
to taste Salt
to taste Pepper
to taste Garlic Powder
2 tbsp Butter (Melted, for richness)

Instructions

Preheat your oven to 375°F.
In a large skillet over medium heat, brown the ground beef for about 7 to 10 minutes, stirring occasionally until small, browned crumbles form.
Drain excess fat, add the chopped onion, and sauté for 3 to 4 minutes until translucent.
Season with salt, pepper, and garlic powder, and cook for another minute.
Peel and slice the potatoes into thin rounds, aiming for about 1/8 inch thickness.
In a mixing bowl, combine the milk and melted butter, whisk until smooth.
In a greased baking dish, layer half of the sliced potatoes, season with salt and pepper.
Add the beef and onion mixture over the potatoes.
Top with the remaining potato slices and pour the milk and butter mixture over the top.
Sprinkle shredded cheese over the casserole.
Cover with aluminum foil and bake for 45 minutes.
Remove foil and bake for an additional 15 to 20 minutes until cheese is bubbly and golden.
Let sit for 10 minutes before serving.