Hamburger Potato Casserole: A Comfort Food Classic Recipe
Hamburger Potato Casserole: A Comfort Food Classic Recipe
This casserole brings back slow Sunday dinners and the warm smell of melted cheese and browned beef filling a kitchen. With thinly sliced potatoes layered around a savory mushroom-cream-beef filling, it’s the kind of homey bake that gathers people around the table. If you enjoy nostalgic, stick-to-your-ribs comfort food, this dish delivers in every cheesy, golden-bubbly bite — and for another cozy bake idea, see best banana bread recipe.
Why make this recipe
If you’re tired of fussy weeknight dinners that take too long to prep, this casserole is perfect because it combines simple pantry staples with minimal hands-on time and delivers generous, family-pleasing portions. It solves the “what’s for dinner?” problem by embracing one-dish convenience: ground beef for protein, potatoes for heft, and a creamy mushroom base to tie it all together. Plus, it’s a friendly canvas for stretching leftovers and feeding a crowd without stress.
Ingredients
- 1.5 lbs ground beef (80/20 blend recommended)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1/4 cup beef broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley (optional)
- 2 lbs russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
- 1/2 cup butter, melted
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese (optional)
Step-by-Step Guide to Making Hamburger Potato Casserole
- Preheat the oven to 375°F (190°C).
- In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon. Drain off any excess grease.
- Add the chopped onion and cook until softened, about 5 minutes, stirring frequently.
- Stir in the minced garlic and cook for 1 minute, until fragrant.
- In a medium bowl, whisk together the cream of mushroom soup, milk, beef broth, thyme, salt, and pepper.
- Pour the soup mixture into the skillet with the beef and onion. Stir well.
- Stir in parsley (if using).
- Reduce heat to low and simmer for 10 minutes.
- In a large bowl, toss the thinly sliced potatoes with the melted butter.
- In a 9×13 inch baking dish, layer half of the potato slices, slightly overlapping.
- Spread the beef mixture evenly over the potatoes.
- Top with the remaining potato slices, slightly overlapping.
- Pour any remaining beef mixture over the top layer of potatoes.
- Sprinkle with cheddar and Monterey Jack cheese (if using).
- Bake for 45-50 minutes, or until potatoes are tender and cheese is melted and bubbly.
- Let rest for 10-15 minutes before serving.
How it works (the method behind the magic)
This casserole relies on a few key technique points to succeed: thin, even potato slices so they cook through at the same time as the meat filling; a creamy, slightly seasoned binder (the mushroom soup, milk, and broth) that keeps the layers tender and saucy; and a resting period after baking so the juices settle and slices hold together when served. The onions and garlic add aromatic depth, and the thyme gives a subtle herbaceous note without overpowering the dish.
Best Way to Store Hamburger Potato Casserole
- Refrigeration: Store leftovers in an airtight container in the refrigerator for 3–4 days at 40°F (4°C) or below.
- Freezing: For longer storage, wrap the cooled casserole tightly in plastic wrap and aluminum foil (or place portions in freezer-safe containers) and freeze for up to 2 months at 0°F (-18°C).
- Reheating: Thaw frozen portions in the refrigerator overnight. Reheat in a 350°F (175°C) oven until warmed through (about 20–30 minutes for individual portions, 30–40 minutes for a whole dish) or microwave individual slices, covering slightly to retain moisture.
Serving Ideas for Hamburger Potato Casserole
- A crisp green salad with a tangy vinaigrette cuts through the richness and adds freshness.
- Steamed green beans or roasted Brussels sprouts make excellent warm vegetable sides.
- For a heartier plate, serve with a spoonful of sour cream and a sprinkle of chopped green onions or extra parsley on top.
- Offer pickles or a simple cucumber salad for a bright, acidic contrast.
Tips to make Hamburger Potato Casserole (Q&A style)
Q: How do I keep the casserole from being dry?
A: Make sure you use the soup, milk, and broth mixture — that liquid is what keeps the potatoes tender and moist. Also, don’t overbake; potatoes should be fork-tender and not grainy.
Q: Can I slice the potatoes ahead of time?
A: Yes. You can slice potatoes up to a day ahead and store them submerged in cold water in the refrigerator to prevent browning. Drain and pat dry before tossing with melted butter.
Q: Can I use different cheeses?
A: Absolutely. Sharp cheddar gives a classic flavor; Swiss or Gruyère will add nuttiness; a little Parmesan on top before baking adds savory depth.
Variations
- Ground Turkey or Chicken (bullet format): Swap the ground beef for ground turkey or chicken for a lighter version. Because these proteins are leaner, add an extra 2–3 tablespoons of butter or a splash more broth to maintain moisture.
- Vegetable-Forward (paragraph): For a meatless or more vegetable-forward version, replace the meat with sautéed mushrooms and diced zucchini or eggplant. Increase the onion and garlic, and consider adding a tablespoon of tomato paste and a teaspoon of smoked paprika to deepen the flavor profile.
Notes on timing and scaling
- To scale up for a crowd, use a larger baking dish or two 9×13 pans and increase baking time modestly; check potatoes for tenderness with a fork. For smaller households, this casserole reheats well and is ideal for meal prep.
Frequently Asked Questions (FAQs)
Q: How thin should I slice the potatoes?
A: Aim for about 1/8 inch thick — thin enough to cook through in the baking time but thick enough to hold texture.
Q: Can I make this ahead and refrigerate before baking?
A: Yes. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours. Add an extra 5–10 minutes to the baking time if baking from chilled.
- What if my casserole is too watery after baking?
- Let it rest uncovered for 10–15 minutes; much of the liquid will absorb into the potatoes or evaporate. If needed, bake uncovered an extra 5–10 minutes to thicken.
How to adapt seasonings and flavors
This recipe is a forgiving template. Increase the thyme, add a pinch of smoked paprika, or stir in a tablespoon of Worcestershire sauce for umami. If you like heat, add a diced jalapeño to the sautéed onions or a sprinkle of red pepper flakes to the soup mixture.
Make-ahead and batch-cooking tips
- Assemble the day before to save time on busy nights; keep it tightly covered so the potatoes don’t dry out.
- Portion into individual ramekins for lunch-ready servings; they freeze and reheat more evenly.
Troubleshooting common problems
- Potatoes not cooked through: Ensure slices are uniformly thin; if some are thicker, they’ll need longer to soften — cover with foil for the first 30 minutes of baking to trap steam.
- Top browns too quickly: Tent with foil during the last 15–20 minutes as needed, then remove foil to allow cheese to bubble.
Kitchen tools that make this easier
- Sharp mandoline or a good chef’s knife for uniform potato slices.
- 9×13-inch baking dish (glass or metal — metal may brown more).
- Slotted spoon or spider for draining browned beef if you don’t want to retain fat.
Health and dietary notes
This dish is comfort-food rich and higher in saturated fat because of the butter, cheese, and 80/20 beef. For a lighter take, use leaner ground meat, reduce butter, or substitute with a small amount of olive oil and low-fat dairy options.
Leftover ideas
- Reheat slices and serve on toasted bread for a quick open-faced sandwich.
- Chop leftover portions and scramble with eggs for a savory breakfast hash.
Final touches before serving
A sprinkle of fresh parsley or chives brings color and freshness; a small spoonful of sour cream adds tang and creaminess. Letting the casserole rest is crucial for cleaner slices — hectic slicing right after it comes from the oven will make it fall apart.
Conclusion
This Hamburger Potato Casserole is a timeless, satisfying meal that’s easy to adapt and perfect for feeding families, potlucks, or making ahead for busy weeks. If you want more ideas or a slightly different spin on beef-and-potato bakes, you can explore a close variation of this recipe on Ground Beef Potato Casserole – Ovenspiration, or read a nostalgic take on the classic at Old Fashioned Hamburger Potato Casserole – A Comfort Food Classic!
Hamburger Potato Casserole
- Total Time: 65
- Yield: 6 servings 1x
- Diet: None
Description
A comforting casserole of thinly sliced potatoes layered with a savory mushroom-cream-beef filling, perfect for family dinners.
Ingredients
- 1.5 lbs ground beef (80/20 blend recommended)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1/4 cup beef broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley (optional)
- 2 lbs russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
- 1/2 cup butter, melted
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon. Drain off any excess grease.
- Add the chopped onion and cook until softened, about 5 minutes, stirring frequently.
- Stir in the minced garlic and cook for 1 minute, until fragrant.
- In a medium bowl, whisk together the cream of mushroom soup, milk, beef broth, thyme, salt, and pepper.
- Pour the soup mixture into the skillet with the beef and onion. Stir well.
- Stir in parsley (if using).
- Reduce heat to low and simmer for 10 minutes.
- In a large bowl, toss the thinly sliced potatoes with the melted butter.
- In a 9×13 inch baking dish, layer half of the potato slices, slightly overlapping.
- Spread the beef mixture evenly over the potatoes.
- Top with the remaining potato slices, slightly overlapping.
- Pour any remaining beef mixture over the top layer of potatoes.
- Sprinkle with cheddar and Monterey Jack cheese (if using).
- Bake for 45-50 minutes, or until potatoes are tender and cheese is melted and bubbly.
- Let rest for 10-15 minutes before serving.
Notes
Letting the casserole rest is crucial for cleaner slices. Serve with a sprinkle of fresh parsley or chives for color.
- Prep Time: 15
- Cook Time: 50
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: casserole, comfort food, beef, potatoes
