Hearty Hamburger and Potato Casserole with Canned Soup

This Hamburger Potato Casserole is a classic, comforting dish made with canned soup for an ultra-creamy, set-and-forget weeknight meal. Seasoned ground beef, thinly sliced potatoes, and a simple soup-and-milk mixture bake together under a blanket of melty cheddar—easy to assemble, family-approved, and reliably creamy without making a roux. If you prefer a scratch version, try the ground beef and potato casserole without soup. The recipe below includes exact bake times, suggested pan sizes, make-ahead tips, and reheating advice so leftovers stay moist and delicious. Serve with a simple salad or steamed vegetables and dinner is done.

Why You’ll Love This Hamburger Potato Casserole

If you enjoy classic meat-and-potato dinners, this casserole will quickly become a favorite. It layers seasoned ground beef, thinly sliced potatoes, and cream of mushroom soup, then finishes with melted cheddar for a rich, satisfying dish. The texture is creamy and comforting, with straightforward flavors that please a crowd.

What sets this recipe apart is its simplicity. You only need six basic ingredients and a few minutes of prep—no complicated techniques, no pre-cooking the potatoes. Assemble, bake, and serve for a reliably delicious weeknight meal.

Ingredients

• 0.75 lb. Russet potatoes – Yukon Gold, red potatoes, or even sweet potatoes can be used as alternatives.
• 1 lb. Ground beef – 80/20 is recommended for flavor and richness.
• 10 oz. can cream of mushroom soup – provides the creamy base without extra work.
• ¾ cup milk – whole milk yields the richest texture, but any milk will work.
• Salt and pepper – to taste, to bring out the flavors.
• Shredded cheddar cheese – for a gooey, golden topping.

Prefer a from-scratch version? Try the ground beef and potato casserole without soup.

How To Make Hamburger Potato Casserole

Step 1: Prep work

Preheat the oven to 375°F (190°C) and grease an 8-inch (or similar) baking dish with cooking spray or oil. Peel the potatoes and slice them thinly—about 1/8 inch thick—using a sharp knife or mandoline. Place the slices in cold water for 20 minutes, then drain and rinse to remove excess starch; this helps the casserole achieve a creamier texture.

Step 2: Cook the Ground Beef

While the potatoes soak, brown the ground beef in a skillet over medium heat, breaking it up as it cooks. Season with salt and pepper (and optional garlic or onion powder) to build flavor. Drain any excess fat and set the beef aside.

Step 3: Build The Casserole

Arrange a layer of rinsed potato slices across the bottom of the baking dish, slightly overlapping. In a bowl, whisk the cream of mushroom soup with the milk until smooth. Add half of the cooked beef, half of the soup mixture, and half of the shredded cheddar over the potatoes. Repeat to make a second layer and finish by sprinkling the remaining cheese on top.

Step 4: Bake The Casserole

Cover the dish tightly with foil and bake for about 50 minutes, or until a knife easily pierces the potatoes and the center is bubbling. Remove the foil for the final 15–25 minutes to allow the cheese to brown; you can broil 1–3 minutes at the end for a golden finish—watch closely. Let the casserole rest for 10 minutes before slicing and serving. For a playful extra, drizzle with Big Mac sauce or serve with your favorite condiments.

Expert Tips 

• Use a mandoline for even slices. Thin, uniform potato slices (about 1/8 inch) ensure even cooking and a tender result.
• Season the beef well. Cream of mushroom soup adds flavor, but seasoned, browned beef prevents a flat final taste—salt, pepper, and a little garlic or onion powder help.
• Drain excess fat. After browning, drain grease so the casserole is creamy, not oily—especially important with fattier ground beef.
• Choose full-fat soup for best texture. Lower-fat canned soups can yield a thinner sauce; the classic version gives a richer, more cohesive casserole.
• Shred cheese yourself. Freshly shredded cheese melts smoother than pre-shredded varieties that contain anti-caking agents.
• Cover during most of the bake. Tightly covering the dish for the first 30–40 minutes steams the potatoes so they cook through; remove the foil at the end to brown the top.
• Let it rest before serving. A 10-minute rest helps the layers set so slices hold together and serving is neater.
• Customize freely. Stir in frozen peas or corn, sautéed mushrooms, or swap cheddar for pepper jack to change the flavor while keeping the method the same.

Pan Size and Bake Times

*Doneness cues: Potatoes should be tender when pierced with a knife and the center should be bubbling.

If the top is browning too quickly, loosely re-cover with foil. Rest for 10 minutes before slicing so the casserole sets and stays creamy.

 

Notes:

• Times assume par-cooked beef and thinly sliced raw potatoes (⅛–¼ inch / 3–6 mm).
• If you pre-parboil the potatoes, reduce covered time by about 10 minutes.
• Keep the broil step short and watch constantly to avoid burning.

FAQs About This Cheesy Hamburger Potato Casserole Recipe

Can I make this casserole ahead of time?

Yes. Assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate. Bring it to room temperature for 15 minutes before baking for best, even cooking.

How do I store and reheat leftovers?

Cool completely, then cover or portion into airtight containers and refrigerate up to four days. Reheat in a 350°F oven for 15–20 minutes or in the microwave until warm. If frozen, thaw overnight before reheating for best results.

Can I replace the cream of mushroom soup?

Yes—try cream of cheddar or cream of celery for a different flavor profile while keeping the same easy method.

What’s the difference between this with-soup version and a no-soup casserole?

Using canned soup makes prep faster and guarantees a consistently creamy sauce. A no-soup, roux-based version requires a little more hands-on sauce-making but lets you control every ingredient—try the ground beef and potato casserole without soup for that approach.

What can I serve with this casserole?

This rich casserole pairs nicely with lighter or crisp sides. Try a simple house salad, steamed green beans, garlic bread, or roasted vegetables to balance the richness.

Can I swap the ground beef for another protein?

Yes. Ground turkey, chicken, or sausage work well—adjust seasonings and add a little oil for very lean meats so they don’t dry out.

How can I make it spicy?

Stir taco seasoning into the beef, add diced jalapeños or chopped green chiles, mix in hot sauce, or top with pepper jack cheese for extra heat.

More Casserole Recipes To Try

If you enjoy casseroles, try more variations like pierogi casserole, Reuben casserole, meatball casserole, buffalo chicken casserole, sausage potato casserole, cheeseburger tater tot casserole, chicken hashbrown casserole, or pulled pork casserole—there are plenty of easy, comforting options to explore.

Yield: 4 servings

Hamburger Potato Casserole (With Canned Soup)

This hamburger potato casserole is comfort food at its simplest. With just six ingredients it combines seasoned ground beef, sliced potatoes, cream of mushroom soup, and melted cheddar into a creamy, cheesy casserole that’s easy to prep and hard to resist.

Prep Time
20 minutes

Cook Time
1 hour

Total Time
1 hour 20 minutes

Ingredients

• 0.75 lb. Russet potatoes
• 1 lb. Ground beef
• 10 oz. Can cream of mushroom soup
• ¾ cup milk
• Salt and pepper, to taste
• 1 cup shredded cheddar cheese

Instructions

1. Preheat oven to 375°F.
2. Grease an 8-inch baking dish with oil or cooking spray.
3. Peel and thinly slice the potatoes using a knife or mandoline.
4. Soak slices in cold water for 20 minutes, then rinse and drain well.
5. Cook ground beef in a skillet until browned; season with salt and pepper and drain excess fat.
6. Layer potatoes in the baking dish, slightly overlapping.
7. Mix the soup and milk until smooth.
8. Top the potatoes with half the beef, half the soup mixture, and half the cheese. Repeat to use all ingredients and finish with cheese on top.
9. Cover with foil and bake for about 50 minutes or until potatoes are tender when pierced.
10. Cool for 10 minutes before slicing and serving.

Nutrition Information:

Serving Size:

1 serving

Amount Per Serving:
Calories: 450Total Fat: 26gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 21gFiber: 0gSugar: 0gProtein: 33g