Cheesy Hamburger Potato Casserole

This Cheesy Hamburger Potato Casserole is the ultimate comfort food—layers of seasoned ground beef, tender potatoes, and melty cheese baked into one cozy, bubbling dish.

It’s the kind of recipe passed down through generations, reinvented here with a modern twist for today’s busy kitchens. Whether you’re feeding a family or prepping meals ahead for the week, this one-dish wonder is affordable, satisfying, and deeply nostalgic.

Inspired by classic Midwestern casseroles but reimagined with real flavor and richness, this dish brings people back to the table—with seconds guaranteed.

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Ingredients

For the meat layer:

• 1 ½ lbs ground beef (85% lean recommended)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato paste (optional for depth)

For the potatoes:

• 4–5 medium russet potatoes, peeled and thinly sliced (1/8-inch thick)
• 1 tablespoon olive oil
• ½ teaspoon salt
• Freshly ground black pepper

For the cheese sauce:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 ½ cups shredded sharp cheddar cheese
• ½ teaspoon garlic powder
• ½ teaspoon mustard powder
• Salt to taste

For topping:

• ½ cup shredded mozzarella or cheddar
• 2 tablespoons chopped parsley (optional)

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Instructions

Step 1: Prepare the ground beef

In a large skillet over medium heat, add ground beef and cook until browned, breaking it up with a spatula. Add the diced onion and garlic; cook for 3–4 minutes until fragrant.

Stir in Worcestershire sauce, tomato paste, salt, pepper, and paprika. Cook for another 2–3 minutes, then remove from heat. Drain any excess fat and set aside.

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Step 2: Slice and season the potatoes

Wash, peel, and thinly slice the potatoes into ⅛-inch rounds using a mandoline or sharp knife. Toss them with olive oil, salt, and pepper in a large bowl.

Pro Tip: Uniform thin slices ensure even cooking and a beautiful layered texture.

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Step 3: Make the cheese sauce

In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 minute to eliminate the raw flour taste.

Gradually whisk in milk and cream, stirring constantly until thickened (5–6 minutes). Remove from heat and stir in shredded cheddar, garlic powder, mustard powder, and a pinch of salt. Mix until smooth and creamy.

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Step 4: Layer the casserole

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

Layer the ingredients as follows:

1. Half of the sliced potatoes
2. Half of the ground beef mixture
3. Half of the cheese sauce
4. Repeat with remaining potatoes, beef, and cheese sauce

Sprinkle the top with shredded mozzarella or extra cheddar.

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Step 5: Bake

Cover tightly with foil and bake for 45 minutes. Uncover and bake an additional 20–25 minutes, or until the top is golden and the potatoes are fork-tender.

Let rest for 10 minutes before slicing. Garnish with fresh parsley if desired.

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Why This Recipe Works

This casserole is a complete meal in one pan—protein, starch, fat, and flavor all baked together in layers. The beef provides savory depth, while the creamy cheddar sauce brings indulgence. The thinly sliced potatoes soften into tender layers that absorb every bit of flavor.

It’s:

• Perfect for feeding a crowd
• Freezer-friendly
• Affordable and simple
• Easily customizable
• Deeply comforting

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Substitutions & Add-Ons

• Cheese: Try Monterey Jack, Colby, Gruyère, or a Mexican blend.
• Veggies: Add thin slices of zucchini, mushrooms, or spinach between layers.
• Protein: Swap ground beef for turkey, chicken, or plant-based meat.
• Spice it up: Add red pepper flakes or jalapeños for heat.
• Cream substitute: Use evaporated milk or a mix of Greek yogurt and broth for a lighter version.

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Make-Ahead & Storage

• Make-Ahead: Assemble the casserole up to 24 hours in advance and refrigerate.
• Freezer: Wrap tightly in foil and freeze up to 2 months (before or after baking).
• To Bake from Frozen: Cover with foil and bake at 375°F for 60–75 minutes.
• Leftovers: Store in the fridge for up to 4 days. Reheat in oven or microwave.

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Serving Suggestions

Serve this hearty casserole with:

• A crisp green salad
• Steamed green beans or broccoli
• Warm dinner rolls or garlic bread
• A dollop of sour cream or hot sauce on top

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Nutritional Info (Per Serving – Approx.)

• Calories: 580
• Protein: 30g
• Carbohydrates: 35g
• Fat: 38g
• Fiber: 3g
• Sugar: 4g
• Sodium: 540mg
• Cholesterol: 115mg

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FAQs

Can I make this with frozen hash browns?
Yes, just thaw them and layer as usual. It will slightly change the texture but still work well.

Can I use pre-cooked potatoes?
Absolutely. Parboiled or roasted sliced potatoes can cut baking time by 10–15 minutes.

Is this gluten-free?
Not by default, but you can use a gluten-free flour blend for the roux.

What’s the best way to slice potatoes thinly?
A mandoline is ideal for even slices, but a sharp knife works too with a steady hand.

Can I make this in a slow cooker?
Yes. Cook on low for 6–7 hours or high for 3–4 hours. Crisp the top in the oven before serving if desired.

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Why You’ll Love It

Because it’s real food. Real flavor. Real satisfaction. This Cheesy Hamburger Potato Casserole is the kind of meal that reminds you why home cooking matters. Every layer is simple, every bite familiar—but together, they become something rich, comforting, and unforgettable.

It brings people to the table. And it brings them back for more.

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