Easy Cheeseburger Casserole – You know those nights when you just want something easy, cheesy, and comforting? This Easy Cheeseburger Casserole is exactly what you need. It’s got everything: seasoned ground beef, tender potato slices, and all that glorious, melty cheddar. It’s basically like a cheeseburger but in casserole form—because why not? It’s quick, it’s simple, and it’ll definitely become a go-to for those busy weeknights when you want to impress but don’t have time to fuss over dinner.
Let me tell you, the first time I made this, I wasn’t exactly sure what to expect. I mean, a cheeseburger as a casserole? It sounded a little out there, even for me. But I had to try it because, well, I had a feeling it could be one of those game-changer meals. And guess what? I was right! As soon as it came out of the oven, all bubbly and golden, my husband gave me that look—the one that says, “You might be onto something.” My kid? Total silence for the first five minutes (which is always a good sign). Plates were cleared, and I knew right then this was going to be a regular in our house. It’s one of those dishes that just makes everyone happy. And who doesn’t need more of that?
What makes this Easy Cheeseburger Casserole truly special?
This casserole is like the best of both worlds—comforting and a little indulgent, but still simple enough to whip up on a weeknight. The potatoes are tender and just a bit crispy around the edges, and the ground beef is perfectly seasoned, hitting all those classic cheeseburger notes. And the cheese? Oh, the cheese. It melts into everything, making each bite just pure heaven. But here’s the kicker: it all comes together in one dish, no fancy techniques or equipment required. Just you, some basic ingredients, and a little bit of kitchen magic. Isn’t that the dream when you’re trying to balance everything life throws at you?
What You Need To Make This Easy Cheeseburger Casserole Recipe?
Russet Potatoes: These are the foundation of the whole dish. Russets are great because they’re starchy and bake up soft and creamy. Plus, they get a little crispy around the edges, which is always a win. If you’re short on time, you can microwave them, but if you want that extra bit of texture, baking them in the oven is totally worth it. They hold up nicely under all that cheesy, beefy goodness.
Ground Beef: Ah, the heart of the casserole. I like to use 80/20 ground beef because it has enough fat to keep things juicy but not so much that the casserole turns greasy. You season it up with garlic powder, onion powder, and paprika, so it tastes like you took a bite of a cheeseburger—without all the work of grilling.
Cheddar Cheese Soup: This is the shortcut that gives you that creamy, cheesy goodness throughout the dish. Sure, you could make a cheese sauce from scratch, but let’s be real—sometimes you just need a little convenience. This soup melts beautifully into everything, making sure you get that cheesy bite in every forkful.
Cheddar Cheese: More cheese, because why not? This is what gives the casserole that irresistible golden, bubbly top. I always go for freshly grated cheddar because it melts better and tastes way better than the pre-shredded stuff. And let’s be honest, grating cheese is oddly satisfying, right?
Onion and Bell Pepper: These add a little sweetness and crunch to balance out all the rich flavors. The onion gives that savory base, while the bell pepper adds a touch of freshness. Plus, it feels like you’re sneaking some veggies into an otherwise indulgent dish—so it’s basically healthy, right?
Steps To Make Easy Cheeseburger Casserole:
First, preheat your oven to 350°F. You’re going to want that ready to go once everything is prepped.
Now, grab your russet potatoes and poke them a few times with a fork (you don’t want them exploding in the microwave!). Either microwave or bake them until they’re tender. If you’re in a rush, the microwave will do the job in about 10 minutes, but if you have a bit more time, baking them will give them that nice, crispy edge. Once they’re done and cool enough to handle, slice them into thick rounds.
Take out a 9×9-inch baking dish and layer the bottom with the potato slices. Don’t worry if they overlap a little—it’s all going to get covered in deliciousness anyway. Set that aside for now.
In a large skillet, heat it up over medium-high heat and add your ground beef. As it cooks, season it with the salt, garlic powder, onion powder, black pepper, and paprika. Stir it around and let it brown, breaking it up as it cooks, until it’s all cooked through. Once done, transfer the beef to a bowl and set it aside for a minute.
In the same skillet (no need to dirty another one!), add the olive oil, then toss in the chopped onion and bell pepper. Let them cook for about 5 minutes, stirring occasionally, until they’re softened and starting to get that lovely golden color. When they’re ready, transfer them to the bowl with the beef.
Now, stir in that can of cheddar cheese soup to the beef and veggie mix. Make sure everything is well-coated and creamy—it’s going to get even better in the oven.
Time to assemble! Take your baking dish with the potato slices and sprinkle about a third of the grated cheddar cheese on top. Then, spoon the beef and cheese mixture evenly over the potatoes, spreading it out so every bite gets some cheesy, beefy goodness.
Finish it off by sprinkling the rest of the grated cheddar cheese on top. Pop the dish into the oven and bake for about 30 to 35 minutes, or until the cheese on top is melted, bubbly, and just starting to turn golden.
Once it’s out of the oven, let the casserole rest for about 10 minutes. I know, it’s hard to wait, but this helps everything set up so it’s easier to serve. Then dig in and enjoy!
Tip:
Here’s the trick to making this Easy Cheeseburger Casserole even better—prep your potatoes ahead of time! Bake or microwave them earlier in the day (or even the day before) and let them cool. That way, when it’s time to assemble the casserole, you’re already halfway there. Plus, pre-cooked potatoes are easier to slice and handle. And if you want to give your casserole a little extra flavor, try sprinkling some garlic powder or paprika directly on the potato slices before layering them in the dish. It adds a subtle kick that pairs perfectly with the seasoned beef and cheesy sauce. Trust me, these little steps will take your dish from good to “I need seconds!”
Frequently Asked Questions:
Can I make this casserole ahead of time?
Absolutely! You can prep the entire casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. When you’re ready to serve, just pop it in the oven and bake as directed, though you may need to add a few extra minutes to make sure it heats through evenly. It’s a great time-saver, especially for busy weeknights or if you’re hosting guests.
Can I substitute ground turkey or chicken for the beef?
Definitely! Ground turkey or chicken works just as well in this recipe if you’re looking for a lighter option. Just be sure to season it well, as poultry can be a bit milder in flavor than beef. The casserole will still be just as comforting and delicious, with that cheesy, bubbly goodness.
How do I store leftovers?
Leftovers (if you have any!) can be stored in an airtight container in the fridge for up to 3 days. When reheating, I recommend covering the casserole with foil and warming it in the oven at 350°F until it’s heated through. If you’re in a hurry, you can microwave individual portions, but the oven keeps the texture better.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Easy Cheeseburger Casserole
Ingredients
- 2 large russet potatoes
- 1 pound ground beef
- 3/4 tsp salt
- 3/4 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1 tsp paprika
- 2 tbsp olive oil
- 1 white onion chopped
- 1 bell pepper seeded and chopped
- 1 10.5 ounces can of condensed cheddar cheese soup
- 2 1/2 cups grated cheddar cheese
Instructions
- Start by preheating your oven to 350°F. While the oven heats up, go ahead and poke your russet potatoes a few times with a fork. You can either microwave them for a quick option or bake them if you’ve got a bit more time until they’re nice and tender. Once they’re cool enough to handle, slice the potatoes into thick rounds.
- Grab a 9x9-inch baking dish and line the bottom with the potato slices, overlapping them slightly to cover the whole surface. Set it aside for now.
- In a large skillet over medium-high heat, cook your ground beef. As it browns, season it with salt, garlic powder, onion powder, black pepper, and paprika. Stir it all together and cook until the beef is fully browned. Once done, move the beef to a bowl and place it aside.
- In the same skillet, add a bit of olive oil, then toss in the chopped onion and bell pepper. Cook them for about 5 minutes, stirring occasionally, until they’re softened and starting to get some color. Place them in the bowl with the ground beef.
- Now, stir in the can of condensed cheddar cheese soup, making sure everything is evenly coated with that cheesy goodness.
- Time to assemble! Layer a third of your grated cheese on top of the potato slices in the baking dish, then spread the ground beef mixture over that. End by scattering the remaining cheese on top.
- Bake the casserole in the oven for 30 to 35 minutes, until the cheese is all melted, bubbly, and golden around the edges. Let it rest for about 10 minutes before serving so it sets up nicely. Then dig in and enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
