Cheesy Hamburger Potato Casserole

This is the ultimate one-dish, stick-to-your-ribs comfort food. Layers of savory ground beef, tender potatoes, and a creamy, cheesy sauce make for a meal the whole family will love.

Ingredients

For the Casserole:

1 ½ lbs (680g) lean ground beef
1 medium yellow onion, diced
2 cloves garlic, minced
1 (10.5 oz) can condensed cream of mushroom soup (or cream of celery/chicken)
1 cup sour cream (or plain Greek yogurt)
½ cup milk
1 teaspoon Worcestershire sauce
1 teaspoon paprika
½ teaspoon garlic powder
Salt and black pepper to taste
4-5 medium russet potatoes (about 2 lbs), peeled and thinly sliced (1/8-inch thick)

For the Cheese Topping:

2 cups shredded cheddar cheese
½ cup shredded mozzarella cheese (for extra melt)
Optional garnish: Sliced green onions, chopped fresh parsley

Step-by-Step Instructions

1. Preheat & Prep

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Peel and thinly slice the potatoes (a mandoline works great for even slices). Place them in a bowl of cold water to prevent browning while you prep other ingredients.

2. Cook the Beef Mixture

In a large skillet over medium heat, cook the ground beef and onion until the beef is browned and the onion is soft. Drain excess fat.
Add the minced garlic and cook for 1 more minute.
Stir in the condensed soup, sour cream, milk, Worcestershire sauce, paprika, garlic powder, salt, and pepper. Heat until warm and combined. Remove from heat.

3. Layer the Casserole

Drain the potato slices and pat them dry with a clean towel.
Spread half of the sliced potatoes in an even layer on the bottom of the prepared baking dish. Season lightly with salt and pepper.
Spread half of the beef mixture over the potatoes.
Repeat layers: remaining potatoes, remaining beef mixture.

4. Bake (Covered)

Cover the dish tightly with aluminum foil.
Bake for 1 hour.

5. Add Cheese & Finish Baking (Uncovered)

Remove the foil. Sprinkle the shredded cheeses evenly over the top.
Return to the oven, uncovered, and bake for an additional 15-20 minutes, until the cheese is bubbly and golden, and the potatoes are tender when pierced with a fork.

6. Rest & Serve

Let the casserole stand for 10 minutes before serving. This allows the sauce to thicken slightly.
Garnish with green onions or parsley if desired.

Pro-Tips for the Best Casserole

Potato Prep: Thin, even slices ensure the potatoes cook through. A mandoline is the best tool for this.
Potato Shortcut: For a faster version, use a 30-32 oz bag of frozen shredded hash browns (thawed and squeezed dry). Reduce initial covered bake time to 40 minutes.
Extra Veggies: Add 1 cup of frozen mixed vegetables (peas, carrots, corn) or a drained can of green beans to the beef mixture.
Creamier Sauce: Use 1 (8 oz) block of softened cream cheese instead of sour cream.
Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce to the beef mixture.
Make Ahead: Assemble the casserole (without baking) up to a day ahead. Cover and refrigerate. Let sit at room temp for 30 minutes before baking, and add 10-15 minutes to the covered bake time.

Storage & Reheating

Refrigerate leftovers in an airtight container for up to 4 days.
Freeze (after baking and cooling) for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat individual portions in the microwave or cover the whole dish with foil and reheat in a 350°F (175°C) oven until warmed through.

Enjoy this hearty, cheesy, and satisfying classic!