Cheesy Hamburger and Potato Casserole

Cheesy Hamburger and Potato Casserole is the perfect comfort dish — rich, creamy, loaded with cheese, and bursting with hearty, satisfying flavors. Whether you’re prepping meals for the week or serving a big family dinner, this casserole is sure to be a favorite that brings everyone together around the table.

Why You’ll Love This Cheesy Hamburger and Potato Casserole

• Family-friendly comfort food – A filling, all-in-one meal everyone will enjoy.

• Perfect make-ahead dish – Prep in advance and bake when ready.

• Customizable flavors – Easily adapt with different cheeses, spices, or veggies.

• Hearty and satisfying – Great for weeknights or potlucks.

Ingredients

• 3 tablespoons butter (plus extra for greasing a 9×13-inch baking dish)

• 1 ½ cups diced onions

• 8 ounces white button mushrooms, sliced

• ½ teaspoon salt

• 2 pounds ground beef (15–20% fat)

• ½ teaspoon onion powder

• ¼ teaspoon celery salt

• ¼ teaspoon garlic powder

• ¼ teaspoon black pepper

• 1 chicken bouillon cube

• 2 tablespoons all-purpose flour

• 1 ½ cups chicken stock

• ½ cup ketchup

• 1 ½ cups heavy cream

• 5 pounds Yukon Gold or Russet potatoes, peeled and sliced ⅓-inch thick

• 2 cups shredded cheddar and jack cheese blend

• ½ cup shredded mozzarella cheese (use regular, not low-fat or fat-free)

Step-by-Step: How to Make Cheesy Hamburger and Potato Casserole

1. Prepare the Meat Sauce

• Add 2 tablespoons butter to a large pan over low-medium heat. Add diced onions and sauté for about 4 minutes.

• Increase heat to medium, add mushrooms and the remaining butter. Sprinkle with salt and cook for 6–7 minutes until the mushrooms release and reduce their moisture.

• Add ground beef along with onion powder, celery salt, garlic powder, black pepper, and bouillon cube. Cook until no longer pink.

• Stir in the flour and cook for 1–2 minutes to thicken.

• Add chicken stock, ketchup, and ½ cup of heavy cream. Reduce heat and simmer for 15 minutes, stirring occasionally.

2. Prepare the Potatoes

• Peel and slice the potatoes to ⅓-inch thickness.

• Parboil in salted water until just tender enough for a knife to pierce but not fully cooked. Drain and set aside.

3. Assemble the Casserole

• Preheat oven to 350°F and generously butter a 9×13-inch baking dish.

• Layer half the sliced potatoes on the bottom of the dish.

• Spread half of the beef mixture, then sprinkle with half of the cheese.

• Add another layer of potatoes, the remaining beef mixture, and top with the rest of the cheese.

4. Bake

• Cover with non-stick foil and bake for 30 minutes.

• Remove foil and bake uncovered for an additional 30 minutes, until golden brown and bubbly.

Helpful Tips

• Uniform slicing: Use a mandoline for evenly sliced potatoes.

• Rest before serving: Let the casserole sit for 10 minutes after baking for cleaner slices.

• Spicy kick: Add a pinch of red pepper flakes or diced jalapeños for extra heat.

Substitutions and Variations

• Cheese: Swap cheddar and jack for Colby, Gruyère, or Monterey Jack.

• Meat: Substitute with ground turkey, chicken, or sausage.

• Veggies: Add bell peppers, spinach, or corn for a colorful twist.

• Lighter version: Use ground turkey and half-and-half instead of heavy cream.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezer: Wrap tightly in foil and freeze for up to 2 months. Thaw overnight before reheating.

• Reheat: Bake at 350°F covered with foil or microwave individual portions.

Nutritional Information

(Per serving, approximately)

• Calories: 520

• Protein: 28g

• Fat: 32g

• Carbohydrates: 35g

• Fiber: 3g

• Sodium: 780mg

Serving Suggestions

• Pair with a fresh salad or steamed vegetables for balance.

• Serve with garlic bread or buttery rolls for extra indulgence.

• Add a light soup like tomato basil or chicken vegetable for a complete meal.

Frequently Asked Questions About Cheesy Hamburger and Potato Casserole

Can I use raw potatoes instead of parboiling them?
Parboiling helps the potatoes cook evenly and prevents them from staying too firm in the final dish.

Can I prepare this casserole in advance?
Yes! Assemble the casserole a day ahead, cover tightly, and refrigerate. Add 10–15 minutes to the baking time if starting from chilled.

Can I make it gluten-free?
Absolutely! Replace the flour with cornstarch or a gluten-free flour blend.

What other cheeses can I use?
Gruyère, Colby, or Monterey Jack are excellent melting cheeses for this dish.

How can I make it lighter?
Use ground turkey, substitute half-and-half for heavy cream, and choose reduced-fat cheese (avoid fat-free for best texture).

Conclusion

Thank you for joining me in making this Cheesy Hamburger and Potato Casserole — a rich, hearty dish that’s simple to prepare and absolutely satisfying. I love how the creamy sauce, flavorful beef, and tender potatoes come together with melty cheese for a meal that feels like home. Whether you’re feeding a family, preparing for the week, or sharing at a potluck, this casserole will always hit the spot. Enjoy every bite, and thank you for being part of this food-loving community!

Cheesy Hamburger and Potato Casserole

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• Author: lisa
• Total Time: 1 hour 25 minutes
• Yield: 10 servings 1x

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Description

Cheesy Hamburger and Potato Casserole is the ultimate family dinner — creamy layers of potatoes, seasoned ground beef, and plenty of melted cheese baked to perfection. Perfect for weeknights or potlucks.

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Ingredients

Scale 1x2x3x

3 tbsp butter (plus extra for greasing)

1 ½ cups diced onions

8 oz white button mushrooms, sliced

½ tsp salt

2 lbs ground beef (15–20% fat)

½ tsp onion powder

¼ tsp celery salt

¼ tsp garlic powder

¼ tsp black pepper

1 chicken bouillon cube

2 tbsp all-purpose flour

1 ½ cups chicken stock

½ cup ketchup

1 ½ cups heavy cream

5 lbs Yukon Gold or Russet potatoes, peeled and sliced ⅓-inch thick

2 cups shredded cheddar and jack cheese blend

½ cup shredded mozzarella cheese

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Instructions

Prepare the Meat Sauce

• Add 2 tablespoons butter to a large pan over low-medium heat. Add diced onions and sauté for about 4 minutes.

• Increase heat to medium, add mushrooms and the remaining butter. Sprinkle with salt and cook for 6–7 minutes until the mushrooms release and reduce their moisture.

• Add ground beef along with onion powder, celery salt, garlic powder, black pepper, and bouillon cube. Cook until no longer pink.

• Stir in the flour and cook for 1–2 minutes to thicken.

• Add chicken stock, ketchup, and ½ cup of heavy cream. Reduce heat and simmer for 15 minutes, stirring occasionally.

2. Prepare the Potatoes

• Peel and slice the potatoes to ⅓-inch thickness.

• Parboil in salted water until just tender enough for a knife to pierce but not fully cooked. Drain and set aside.

3. Assemble the Casserole

• Preheat oven to 350°F and generously butter a 9×13-inch baking dish.

• Layer half the sliced potatoes on the bottom of the dish.

• Spread half of the beef mixture, then sprinkle with half of the cheese.

• Add another layer of potatoes, the remaining beef mixture, and top with the rest of the cheese.

4. Bake

• Cover with non-stick foil and bake for 30 minutes.

• Remove foil and bake uncovered for an additional 30 minutes, until golden brown and bubbly.

Notes

Use a mandoline for evenly sliced potatoes.

For a spicy version, add red pepper flakes or diced jalapeños.

Make ahead: Assemble a day ahead, refrigerate, and add 10–15 minutes to baking time.

• Prep Time: 25 minutes
• Cook Time: 1 hour

Nutrition

• Serving Size: 1 portion (approx. 1/10 of casserole)
• Calories: 520
• Sugar: 4g
• Carbohydrates: 35g
• Protein: 28g