Hamburger Potato Cheese Casserole with beef, potatoes, onions, cheddar, butter, and milk—a cheesy, hearty, family-favorite dinner.
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!
I can still picture it—my mom in the kitchen, apron on (always the same faded blue one with a mystery stain or two), pulling out the casserole dish. The smell of ground beef and onions hit first, then the cheese bubbling away in the oven. This Hamburger Potato Cheese Casserole was one of those dinners that made us drop everything. Homework, cartoons, sibling arguments—you name it. If the timer dinged, we were at the table.
When I make it now, it still has that same magnetic pull. My kids will wander into the kitchen like little detectives, asking, “What smells so good?” I usually laugh and say, “You’ll see.” Truth? I sneak extra cheddar into the sauce, because unlike my mom, I don’t believe there’s such a thing as too much cheese. Sometimes it comes out a little messier than hers—cheese overflowing the edges, potatoes not perfectly layered—but that’s real life, right? Food’s supposed to feel cozy, not perfect.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Hamburger Potato Cheese Casserole Recipe?
Here’s the thing about this casserole: it’s not glamorous, but it doesn’t need to be. It’s the food equivalent of your favorite hoodie—warm, reliable, and always there when you need comfort. The potatoes turn buttery-soft, the beef adds that savory bite, and the cheese sauce… oh man, it seeps into every layer like a blanket.
I’ll admit, it takes a little patience (about an hour and a half in the oven), but the hands-off time makes it easy. And while Hamburger Potato Cheese Casserole is basic in ingredients, it somehow tastes like way more effort went into it. Do you know that kind of dish? The kind where people say, “Wow, this must have taken all day,” and you just smile because you know it didn’t? Yeah. That.
Ingredient Notes:
Let me break it down, because I always appreciate when someone tells me why each thing is in there:
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Potatoes – Thinly sliced Russets or Yukon Golds are my pick. Too thick and they won’t cook through, too thin and they can turn mushy. Somewhere in between is the sweet spot.
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Ground beef – Classic. Adds heartiness. I’ve used lean before, but honestly, a little fat makes it taste better.
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Onions – They melt into the beef and give just enough sweetness. If you’ve ever skipped them, you know it feels like something’s missing.
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Cheddar cheese – Sharp is best here, in my opinion. It adds bite instead of just “blah” creaminess.
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Butter, flour, milk – The trio that makes the cheese sauce silky. It’s not complicated, just classic.
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Salt and pepper – Basic but crucial. It ties everything together.
How To Make Hamburger Potato Cheese Casserole?
Step 1 – Beef & Onions: Brown the beef with chopped onions in a skillet. Your kitchen will smell like the start of every good comfort meal. Drain the grease unless you like things extra heavy.
Step 2 – Slice Potatoes: Peel and cut them into ¼–½ inch slices. Don’t stress if they’re not uniform; honestly, mine never are.
Step 3 – Layer: Grease your casserole dish. Start with potatoes, then add half the beef mixture. More potatoes, more beef. Think lasagna rules, but with meat and spuds.
Step 4 – Cheese Sauce: In a saucepan, melt butter, whisk in flour, salt, and pepper. Slowly pour in milk, stirring until it thickens. Off the heat, add cheddar. Stir until it’s smooth, cheesy gold.
Step 5 – Bake: Pour the sauce over everything. Cover with foil and bake at 350°F for about 90 minutes. If you want those crispy, browned edges (and honestly, who doesn’t?), take the foil off in the last 10 minutes.
Step 6 – Serve: Let it sit a few minutes before scooping it out. Not because you have to… but because if you dive in immediately, you’ll burn your tongue. (I’ve learned the hard way.)
Want To Save This Recipe?
Storage Options:
Leftovers? If you even have any, congrats. I stash mine in the fridge, covered, and they’re good for 3–4 days. Reheat in the oven if you want the crispy top back, or microwave if you’re impatient (no judgment). Freezer? Yep. Wrap it well and it’ll last about 2 months. Add a splash of milk when reheating to bring back that creamy texture.
Variations and Substitutions:
Sometimes you just work with what you’ve got, right? Here’s how I’ve switched it up before:
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Protein swap: Ground turkey or sausage changes the flavor but still works.
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Cheese swap: Mozzarella for mildness, or pepper jack if you like a little kick.
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Veggie layer: Mushrooms, peas, or spinach sneak in surprisingly well.
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Shortcut: Frozen potato slices if you’re pressed for time.
What to Serve with Hamburger Potato Cheese Casserole?
This casserole doesn’t need much, but if you like a little balance:
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Crisp salad – Adds freshness and crunch.
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Green beans or broccoli – Classic veggie sides.
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Crusty bread – For scooping up sauce (my favorite part).
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Pickles or coleslaw – Tangy sides cut through the richness.
Frequently Asked Questions:
Can I make it ahead of time?
Yep! Assemble it the night before, cover, and refrigerate. Pop it in the oven when you’re ready.
Do I need to pre-cook the potatoes?
Nope. Slice them thin and the oven will take care of the rest.
Can I use bagged shredded cheese?
Sure, but fresh-grated melts smoother. Bagged stuff sometimes has that powdery coating that makes sauces a little grainy.
And there you have it—my take on Hamburger Potato Cheese Casserole. It’s cheesy, hearty, not perfect, but always perfect enough. And honestly, isn’t that what comfort food’s about? So tell me—are you the type who goes straight for the browned corner pieces, or do you dig into the creamy middle first?
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!
Keep the Flavor Coming – Try These:
Hamburger Potato Cheese Casserole
Ingredients
For the Casserole:
- 5 large potatoes peeled and sliced (¼–½ inch thick)
- 1 pound ground beef
- ¼ cup onions finely chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Cheese Sauce:
- 3 tablespoons salted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 8 ounces sharp cheddar cheese shredded
For Assembly:
- Additional butter or nonstick spray for greasing the casserole dish
Instructions
Preheat Oven and Prepare Beef:
- Preheat the oven to 350°F (175°C). In a skillet over medium heat, cook the ground beef with the onions until the beef is browned and the onions are softened. Drain excess fat. Season with salt and pepper.
Prepare the Potatoes:
- Peel the potatoes and slice them into ¼–½ inch thick rounds. Ensure uniform slices so they cook evenly during baking.
Layer the Casserole:
- Grease a casserole dish generously. Place a single layer of potato slices on the bottom, followed by half of the beef and onion mixture. Repeat with another layer of potatoes and the remaining beef, finishing with a final layer of potatoes.
Prepare the Cheese Sauce:
- In a saucepan, melt the butter over medium heat. Stir in the flour, salt, and pepper until smooth. Gradually whisk in the milk, stirring constantly until the mixture thickens. Remove from the heat and stir in the shredded cheddar cheese until fully melted and smooth.
Assemble and Bake:
- Pour the cheese sauce evenly over the layered potatoes and beef, ensuring the sauce coats the top layer. Cover the dish with aluminum foil and bake for approximately 90 minutes, or until the potatoes are tender and the top is golden brown.
Serve:
- Allow the casserole to cool for several minutes before slicing and serving.
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!
