If you're searching for an easy dinner idea that’s hearty, cheesy, and packed with flavor, this Cheesy Hamburger & Potato Casserole is a must-try! Made with simple ingredients, this hearty ground beef casserole is perfect for a slow Sunday when you need a filling meal that the whole family will love.
With layers of tender potatoes, a rich ground beef mixture, a creamy sauce, and loads of melty cheese, this pure comfort food is a busy day lifesaver. Whether you use Russet potatoes or Yukon Gold potatoes, the result is always delicious.
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Why You'll Love This Hearty Casserole
Perfect for Picky Eaters – This cheesy beef dish is a guaranteed hit!
Great for Meal Prep – Store leftovers in an airtight container for the next day.
Budget-Friendly – Uses easy ground beef recipes staples like a pound of ground beef, potatoes, and cheese.
Versatile – Swap lean ground beef for turkey, or add fresh corn and veggies.
If you enjoy this casserole try this Cheesy Beef & Elbow Pasta, Potatoes Au Gratin, or Tini's Viral Mac & Cheese. I like to serve my casseroles with a nice Butter Lettuce Salad or Roasted Vegetables with Basil Lemon Sauce.
Cheesy Hamburger & Potato Casserole Video
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Key Ingredients
Full ingredients, instructions, and photos in the recipe card at the end of this post
For the Casserole:
Russet or Yukon Gold Potatoes – Russets bake up soft and tender, while Yukon Golds hold their shape and add creaminess.
Beef or Chicken Bouillon – Adds deep, savory flavor to the meat; Better Than Bouillon is a great option.
Lean Ground Beef – Use 90% lean or higher to avoid a greasy casserole.
White Onion – Diced small for subtle sweetness and depth in the beef mixture.
Garlic (Fresh & Powdered) – Fresh garlic adds punch, while garlic powder ensures even flavor throughout.
Tomato Sauce or Marinara – Adds acidity and richness; marinara gives more flavor out of the jar.
Mozzarella Cheese – Melts beautifully and gives that classic gooey texture.
Parmigiano Reggiano – Nutty and salty; freshly grated is best.
For the Creamy Sauce:
Butter – Forms the rich base of the sauce; real butter is best.
Garlic – Simmered in butter to infuse savory flavor.
Heavy Cream – Makes the sauce rich and velvety; don’t sub with milk.
Cream Cheese – Thickens the sauce and adds tangy creaminess.
Shredded Parmesan – Melts in for cheesy flavor and body.
Instructions
Step 1: Slice potatoes into ¼-inch rounds, dice the onion, crush garlic, and shred the cheese.
Step 2: Boil potato slices in bouillon-infused water for 4–5 minutes. Drain and set aside.
Step 3: Brown ground beef, then add onion, garlic, spices, and tomato sauce. Simmer and set aside.
Step 4: Melt butter, sauté garlic, then add cream, seasonings, cream cheese, and Parmesan.
Step 5: Layer creamy sauce, potatoes, meat, cheese, and repeat. Finish with white sauce and cheese.
Step 6: Cover and bake at 375°F for 30 minutes. Uncover and broil until golden. Rest before serving.
Substitutions
Ground Beef – Swap with ground turkey, chicken, or plant-based ground meat for a lighter or vegetarian version.
Cheese – Use any melty cheese you love—cheddar, Monterey Jack, or provolone all work well. For dairy-free, go with a plant-based mozzarella alternative.
Tomato Sauce – Crushed tomatoes or pasta sauce work in place of plain tomato sauce. Marinara adds extra herbs and garlic flavor.
Heavy Cream – For a lighter option, use half-and-half or a mix of milk and cream. Just note that the sauce will be a bit thinner.
Questions?
Absolutely! Assemble the casserole and store it in an airtight container in the fridge for up to 24 hours before baking.
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the oven at 350°F for 15-20 minutes.
Definitely! Fresh corn, mushrooms, or spinach would be great additions.
⭐️ Recipe
Cheesy Hamburger & Potato Casserole
Ingredients
For the Casserole
- 3 lbs Russet potatoes or Yukon Gold potatoes – Peeled and thinly sliced
- 1 tablespoon beef or chicken bouillon
- 1 lb lean ground beef
- ½ white onion diced
- 2 cloves garlic crushed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 teaspoon red pepper flakes optional, for spice
- 1 ½ cups tomato sauce or marinara sauce
- 3 cups shredded mozzarella cheese
- 1 cup shredded parmigiano reggiano
- Fresh parsley for garnish
For the Creamy Sauce
- ½ cup butter
- 2 garlic cloves crushed
- 1 ½ cups heavy cream
- ½ teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
- 4 oz cream cheese softened
- 1 cup shredded Parmesan
- Salt & black pepper to taste
Instructions
Prep the Ingredients and boil potatoes
- Slice potatoes into thin rounds for even cooking.
- Dice the onion and crush the garlic.
- In a large pot, place to potato slices in cold water with a tbsb of chicken or beef bouillon. Bring to a boil and boil for 4-5 minutes until the potatoes are partially cooked. Drain and set aside.
Cook the Meat Mixture
- While potatoes are cooking, in a large skillet over medium-high heat, brown ground beef
- Drain excess fat and add onions and saute for 2 minutes. Add the garlic and saute for another minute.
- Add garlic powder, onion powder, smoked paprika, black pepper, and red pepper flakes (optional)
- Stir in the tomato sauce and let simmer for 1-2 minutes. Remove from heat and set aside.
Make the Creamy Sauce
- In a the same pan rinsed, melt butter over medium heat.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in heavy cream and bring to a slow simmer for 1 minute.
- Add in the Italian seasoning, black pepper, and garlic powder.
- Stir in the softened cream cheese and stir to break up any large chunks
- Turn the heat off and slowly grate in the parmigiano reggiano.
Assemble the Casserole
- Preheat oven to 375°F (190°C)
- Start layering process: Bottom of the prepared baking dish – spread a little creamy sauce.
- Layer of potatoes
- Meat mixture – Spread half of the ground beef mixture over the potatoes.
- Half of the cheese – Sprinkle a layer of shredded cheese.
- Layer of white sauce
- Arrange the second layer of potatoes.
- Remaining beef mixture – Spread over the top.
- Layer of white sauce
- Layer of cheese
- Top with remaining potatoes, white sauce and cheese
Bake to Perfection
- Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and broil for 3-4 minutes until golden brown.
- Let rest for 10 mins and serve!
Margo L. says
Why didn't I think of this?