This cheesy potatoes and beef dish with tender potatoes will have the whole family returning for seconds! Easy-to-make Hamburger Potato Casserole is a hearty meal everyone will love!
Next time try the Chicken and Potato Bake.
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Why you’ll love this recipe
It’s a great make-ahead delicious meal. Think cheesy scalloped potatoes, but this easy meal is made with hamburger instead of ham, making it affordable. It’s an easy dinner recipes you’ll make again and again!
Ingredients
For the exact measurements, please refer to the printable recipe card at the bottom of this post.
Instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Preheat the and prepare the casserole dish, set aside.
- Dice onions and slice the potatoes.
- Brown the ground beef and diced onions, drain well.
- Make the creamy sauce. Combine the condensed soup, evaporated milk, cream cheese, and Montreal steak seasoning to the ground beef mixture.
- Add a ladle of the soup mixture to the bottom of the greased baking dish. Layer the ingredients – potato slices, sauce and cheese. Repeat layers. Finishing with cheesy beefy sauce. Cover the casserole tightly with foil.
- Bake in the preheated oven until potatoes are tender.
- Remove the aluminum foil. Top with remaining shredded cheese, and place under broiler for 1-2 minutes until the cheese is browned.
- Cover the casserole loosely with foil. Let sit for 10 minutes before serving.
Equipment
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FAQ’s
Absolutely! You can make this hearty casserole in your slow cooker. Be sure to spray the vessel with non-stick cooking spray and layer in the ingredients finishing with shredded cheese. Cover and cook on low 6-8 hours on low.
Yes, you can use cubed hashbrowns. Layer the ingredients as directed and bake until the potatoes are tender. Waffle fries would also be a great substitute!
Yes! Assemble and bake the casserole as directly. Allow to cool completely. Reheat in the oven.
No special equipment needed for this recipe! Just thinly slice the potatoes. About a ¼ inch thick.
Top Tip
Save time by using frozen hashbrowns. Thawing them first will save cooking time, but it’s unnecessary. Another option is canned potatoes. Bake the casserole until the potatoes are tender and the casserole is hot and bubbly!
Deb’s tips
- Of course, you can use russet potatoes, but you’d probably want to peel them. Using Yukon gold potatoes or red potatoes means you don’t have to! Just scrub them well.
- If you’re using thin aluminum foil, use two layers so it’s well sealed and steam doesn’t escape the casserole while baking.
Variations
- Now this casserole is excellent as is. However….I do not say no to bacon crumbles on the top of the casserole or a topping of French fried onions. It just makes it that much better!
- Any of the condensed cream soups work here! Cream of chicken soup, or cream of potato soup is amazing! Cheddar cheese soup is tasty as well. Of course you could always make a homemade roux as well.
- Using precooked sliced potatoes cuts the cooking time down to 45 minutes.
- Substitute ground chicken or ground turkey for the beef, it’s mighty tasty!
- Add fresh green beans or sliced carrots to the dish. It’s a great way to make add great flavor to the veggies.
Storage
Refrigerate – Allow to cool completely, place in an airtight container or cover with plastic wrap. Refrigerate up to three days.
Freezer – This casserole freezes well. Seal well with foil. Freeze up to 3 months.
Reheat – Place in the refrigerator overnight to thaw. Reheat in the oven for 45 minutes to an hour covered with foil or until the casserole is hot and bubbly.
Here are more of our favorite easy casserole recipes! Perfect for busy weeknights and hungry families!
Serve with
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Ground Beef Potato Casserole Recipe
This cheesy potato casserole is a hit every time!
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Servings: 8 servings
Calories: 434kcal
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Instructions
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Preheat oven to 350 degrees, spray casserole dish with non stick cooking spray, set aside.
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Dice onions and thinly sliced the potatoes – about ¼ inch thick. (No need to peel the potatoes unless you want to!)
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Heat a large skillet over medium-high heat. Add ground beef and diced onions. Cook until browned and no longer pink 5-7 minutes. Drain well.
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Add the condensed soup, evaporated milk, cream cheese, and Montreal steak seasoning to the ground beef mixture. Stir until the sauce is smooth and combined.
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Add a ladle of sauce to the bottom of the prepared casserole dish. Place a layer of sliced potatoes. Top with ⅓ of the potatoes. Add ⅓ of the remaining sauce and ⅓ of shredded cheese. Repeat layers. Finishing with cheesy beefy sauce. Cover tightly with foil.
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Bake in the preheated oven until potatoes are tender, about 1 ¼ to 1 ½ hours.
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Remove the aluminum foil. Use a fork to check if the potatoes are tender. Top with remaining shredded cheese, and place under broiler for 1-2 minutes until the cheese is browned. Watch it carefully so it doesn’t burn!
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Allow to sit loosely covered with foil for 10 minutes before serving.
Nutrition
Calories: 434kcal | Carbohydrates: 19g | Protein: 32g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 119mg | Sodium: 654mg | Potassium: 674mg | Fiber: 1g | Sugar: 7g | Vitamin A: 684IU | Vitamin C: 6mg | Calcium: 261mg | Iron: 3mg
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