I love how this recipe layers tender Yukon Gold potatoes, savory ground beef, creamy mushroom sauce, and melted cheese into a hearty, oven-baked dish that’s pure comfort food.
Why I’ll Love This Recipe
I enjoy this casserole because it’s simple to prepare, incredibly filling, and always a hit with the family. The layers of sliced potatoes, seasoned beef, and rich, cheesy sauce make every bite feel cozy and satisfying. It’s great for making ahead, freezes well, and easily feeds a crowd, which makes it a go-to dinner in my kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2.5 pounds Yukon Gold potatoes, washed (about 8 to 9 potatoes) 2 pounds lean ground beef 1 cup finely diced sweet yellow onion 1 tablespoon minced garlic 10.5 ounces cream of mushroom soup 1 cup half and half 1 tablespoon onion powder 1½ teaspoons kosher salt 1 teaspoon freshly cracked black pepper 3 cups freshly shredded Colby Jack cheese (divided: ¾ cup, ¾ cup, and 1½ cups)
Directions
I start by slicing the potatoes into thin, ⅛-inch rounds and soaking them in cold water while I prep the rest.
I preheat the oven to 350°F and grease a 9×13-inch baking dish.
In a large skillet over medium-high heat, I cook the ground beef with the diced onions and garlic until browned. Then I drain off any excess grease.
In a mixing bowl, I whisk together the cream of mushroom soup, half and half, onion powder, salt, and pepper.
I drain the potatoes and begin layering in the baking dish:
First layer: one-third of the potatoes, one-third of the beef mixture, ¾ cup cheese, and one-third of the soup mixture.
Second layer: another third of the potatoes, beef, ¾ cup cheese, and soup mixture.
Final layer: the rest of the potatoes and beef, the remaining soup mixture, and top with 1½ cups of cheese.
I cover the dish with aluminum foil and bake for 1 hour and 10 minutes.
Then I remove the foil and bake for another 20 minutes until the cheese is bubbly and golden.
I let it rest for 15 minutes before serving—it thickens up and is much easier to slice and serve that way.
I sometimes use russet or red potatoes instead of Yukon Gold for a slightly different texture.
When I want a different flavor, I swap the cream of mushroom soup for cream of chicken or cream of celery.
I’ve also made this with ground turkey or ground chicken for a lighter version.
For extra veggies, I’ve added frozen peas, corn, or spinach between the layers.
Sharp cheddar, Monterey Jack, or a blend of cheeses also work beautifully in place of Colby Jack.
Storage/Reheating
To make ahead, I assemble the casserole, cover it, and refrigerate it unbaked for up to 24 hours.
Leftovers store well in an airtight container in the fridge for up to 4 days.
For freezing, I portion the casserole into individual servings, wrap tightly, and freeze for up to 3 months.
To reheat in the oven, I cover with foil and bake at 350°F for 20–30 minutes.
In the microwave, I reheat single portions on high for 2–3 minutes, stirring halfway through.
FAQs
What kind of potatoes work best for this casserole?
I prefer Yukon Gold because they hold their shape and have a creamy texture, but russet or red potatoes work too.
Can I make this casserole ahead of time?
Yes, I often assemble it the night before and refrigerate it. When I’m ready, I just pop it in the oven and bake as directed.
Can I freeze this casserole?
Definitely. I freeze both full casseroles and individual portions. It reheats well and still tastes great after thawing.
What can I use instead of cream of mushroom soup?
I’ve used cream of chicken, cream of celery, and even a homemade béchamel sauce when I want to change things up.
How do I keep the potatoes from turning gray?
I soak the sliced potatoes in cold water right after cutting them. This removes excess starch and keeps them from discoloring.
Conclusion
This hamburger and potato casserole is everything I want in a comforting, satisfying dinner. It’s rich, cheesy, and packed with flavor—and the leftovers are just as good the next day. Whether I’m feeding a crowd or just want to meal prep for the week, this recipe never lets me down.
This cozy hamburger and potato casserole layers thin-sliced Yukon Gold potatoes, savory ground beef, a creamy mushroom sauce, and melty Colby Jack cheese for the ultimate comfort meal—perfect for families, meal prep, or make-ahead dinners.
3 cups freshly shredded Colby Jack cheese (divided: ¾ cup, ¾ cup, and 1½ cups)
Instructions
Slice the potatoes into ⅛‑inch thick slices and soak them in water to prevent browning.
Preheat the oven to 350 °F and spray a 9×13-inch baking dish with nonstick spray.
Brown the ground beef with diced onion and garlic over medium‑high heat, breaking it up as it cooks. Drain off any excess fat.
Mix together the cream of mushroom soup, half and half, onion powder, salt, and pepper in a bowl.
Drain the potato slices and start layering: First layer—one‑third of the potatoes, one‑third of the beef mixture, ¾ cup shredded cheese, and one‑third of the soup mixture.
Repeat with a second layer: one‑third potatoes, one‑third beef, ¾ cup cheese, and soup mixture.
Finish with the remaining potatoes and beef, drizzle the remaining soup mixture, and top with 1½ cups cheese.
Cover tightly with foil and bake for 1 hour and 10 minutes. Remove foil and bake for another 20 minutes until bubbly and golden.
Let rest for 15 minutes before serving.
Notes
Use a mandoline for evenly sliced potatoes.
Substitute with cheddar or Monterey Jack if desired.
Make ahead and refrigerate up to 24 hours before baking.
Let the casserole rest to firm up for easier slicing.
