Hamburger Potato Casserole

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Our Hamburger Potato Casserole is perfect comfort food for the cooler months. This delicious blend of ground beef, cream of mushroom soup, savory spices, cheese and potatoes, is a hit with both kids and adults.

Cheesy potato and beef casserole on a gray plate.

Have you seen the recipes that look like layers of potatoes au gratin with ground beef, melted cheese, and a creamy sauce?

Our hamburger and potato casserole is similar to those, except I like to dice the potatoes instead of cutting them into slices.

I also use a blend of cream of mushroom soup and milk for the sauce and white cheddar cheese on top for extra creaminess. Yum! It’s one of the easiest hamburger casserole recipes you can make.

If you’re looking for a side to pair with this ground beef casserole, try our roasted asparagus, roasted brussels sprouts, or a Caesar salad.

Close up view of a pan of ground beef and potato casserole with a spoon.


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

Reheating: Reheat individual portions in the microwave on half power until warmed through. Or, cover with aluminum foil and heat in the oven at 350°F until hot.

Hamburger Potato Casserole Tips

  • Cut Potatoes Evenly: Make sure your diced potatoes are about the same size, 1/4-inch or less. This way, they all cook at the same rate and you won’t have some pieces too soft and others too hard.
  • Season the Beef: You don’t want a bland casserole, so make sure to season the ground beef mixture. Feel free to add a couple of teaspoons of Worcestershire sauce or soy sauce for extra flavor.
  • Adjust the Salt: Reduce the salt if you’re watching your sodium intake! Consider using reduced sodium or salt-free condensed soup, too.

Frequently Asked Questions

Russet potatoes are great because they have a lot of starch and hold their shape well. But, you can use any kind you have, like red or Yukon gold potatoes. Less starchy potatoes may cook a little faster, but they won’t be as sturdy in the finished dish.

It’s up to you. Leaving the skins on makes prep really easy and adds a rustic texture. But if you prefer, you can peel them for a smoother feel.

Definitely! Things like carrots, peas, broccoli or corn can be added. Just mix them in with the beef and potatoes.

Yes, you can freeze it either before or after baking. Just make sure it’s well wrapped, and the casserole will stay good for 2-3 months.

To thaw, allow it to sit in the refrigerator overnight, and then place it in the oven to either bake completely or reheat.

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Spoon scooping potatoes and ground beef from a dish.

Hamburger Potato Casserole

5 from 4 votes
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Author: Kimberly
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 6 Servings


  • 1 pound ground beef
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon ground black pepper, or to taste
  • 3 cups potatoes, diced (peeled or unpeeled)
  • 10 ½ ounces cream of mushroom soup
  • ¾ cup milk
  • 1 cup white cheddar cheese, shredded


  • Preheat the oven to 350℉, and lightly spray a 2-quart casserole dish with cooking spray.
  • Heat a medium skillet over medium heat, and cook the ground beef until it's no longer pink. Drain the excess grease and return the beef to the pan.
    1 pound ground beef
  • Add the onion powder, garlic powder, Italian seasoning, salt, and pepper. Stir to combine and continue cooking for an additional 2-3 minutes then remove from heat.
    ½ teaspoon onion powder
    ½ teaspoon garlic powder
    ½ teaspoon Italian seasoning
    ½ teaspoon salt
    ¼ teaspoon ground black pepper
  • Add the diced potatoes to the prepared casserole dish, and arrange in an even layer.
    3 cups potatoes
  • In a medium mixing bowl, whisk together the cream of mushroom soup and milk and pour over the potatoes.
    10 ½ ounces cream of mushroom soup
    ¾ cup milk
  • Sprinkle the cooked ground beef over the potatoes and soup mixture. Cover tightly with aluminum foil, and bake for 55-65 minutes or until the potatoes are fork tender.
  • Remove from the oven and sprinkle the shredded cheese over the top. Return to the oven and bake, uncovered, for an additional 5-10 minutes or until the cheese melts.
    1 cup white cheddar cheese
  • Serve warm! Scroll up and see the post for substitutions, tips, storage information, and answers to frequently asked questions.


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of hamburger potato casserole. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.


Serving: 1cupCalories: 399kcalCarbohydrates: 23gProtein: 23gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 79mgSodium: 721mgPotassium: 774mgFiber: 3gSugar: 2gVitamin A: 244IUVitamin C: 21mgCalcium: 203mgIron: 3mg

Nutrition Disclaimer

Kim and John Vargo of More Than Meat and Potatoes and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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