Can I double this recipe for a crowd?

Yes, but make sure your oven-safe dish or slow cooker is large enough to handle the extra volume. I once tried it in a smaller dish and dinner was delayed while I negotiated with the oven. If in doubt, bake in two dishes.

Can I make this ahead and bake later?

Absolutely. Assemble, cover, and refrigerate for up to 24 hours. Bake as directed when you are ready. Let it sit out for 20 minutes before baking if it’s very cold.

Is there a gluten-free version?

Yes. Check the label on your cream of mushroom or cream of chicken soup. Many brands now offer gluten-free versions. Also, use gluten-free breadcrumbs if you add a topping.

How can I make it less heavy?

Use ground turkey, swap the cream soup for a light béchamel, and reduce cheese by one cup. Serve with a big side salad to balance plates.

Can I use sweet potatoes instead of russets?

You can, but sweet potatoes brown faster and have a different sweetness that changes the profile. If you try them, slice a little thicker and reduce baking time slightly.

Easy Cheesy Hamburger Potato Casserole 2026

Name: Cheesy Hamburger Potato Casserole
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 ½ lbs ground beef (or ground turkey); 1 medium onion (chopped); 3 cloves garlic (minced); 5–6 medium russet potatoes (thinly sliced, about 1/8 inch); 2 cups shredded cheddar cheese (divided); 1 cup shredded mozzarella (optional, for extra meltiness); 1 10.5 oz can cream of mushroom soup (or cream of chicken); 1 cup milk; 1 tsp salt; ½ tsp black pepper; ½ tsp paprika (optional); 1 tbsp olive oil or butter (for greasing the dish)

Description

A warm and comforting casserole that combines layers of potatoes, ground beef, and a creamy mushroom sauce topped with cheese, perfect for family dinners.

Ingredients

Scale

1 ½ lbs ground beef (or ground turkey)
1 medium onion (chopped)
3 cloves garlic (minced)
5–6 medium russet potatoes (thinly sliced, about 1/8 inch)
2 cups shredded cheddar cheese (divided)
1 cup shredded mozzarella (optional, for extra meltiness)
1 10.5 oz can cream of mushroom soup (or cream of chicken)
1 cup milk
1 tsp salt
½ tsp black pepper
½ tsp paprika (optional)
1 tbsp olive oil or butter (for greasing the dish)

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Instructions

Preheat the oven to 350°F (175°C).
Grease a 9×13-inch baking dish with olive oil or butter.
In a skillet, brown ground beef with onion until fully cooked and drain excess fat.
Stir in garlic, salt, pepper, and paprika.
In a bowl, whisk together cream of mushroom soup and milk until smooth.
Layer half the sliced potatoes on the bottom of the baking dish.
Spread half the beef mixture over the potatoes and press down gently.
Pour half the sauce over the beef and sprinkle with 1 cup of cheddar cheese.
Repeat layers with remaining potatoes, beef, sauce, and finish with the rest of the cheddar and mozzarella.
Cover tightly with foil and bake for 45 minutes.
Remove foil and bake for an additional 15–20 minutes, until potatoes are tender and cheese is bubbly and golden.
Let rest for 5 minutes before serving.

Notes

Optionally, customize with frozen corn, chopped bell peppers, or add crumbled bacon for extra flavor. Leftovers can be refrigerated for 3–4 days or frozen for up to 2 months.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 3g
Sodium: 600mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 25g
Cholesterol: 70mg