This cheesy hamburger potato casserole has been my go-to for busy weeknights and chilly Sundays for years. I first put this together during a week when the fridge needed clearing and the oven needed warming; the result was a bubbling, golden-top dish that filled the house with a savory smell and got everyone to the table within an hour. The marriage of tender, thinly sliced russet potatoes with richly seasoned ground beef and a creamy soup-milk sauce is pure comfort: a crisp cheese crust with soft, fork-tender layers beneath.

I remember the first time I served it to a skeptical teenager who declared potatoes “boring.” Two helpings later, they were asking for the recipe. What makes this casserole special is how approachable it is—simple pantry staples, minimal prep, and the kind of texture that makes people close their eyes and smile. The potatoes absorb savory juices while the cheese creates a molten top; small flecks of paprika and fresh garlic lift the whole dish.

Ingredients

• 1 1/2 pounds ground beef or ground turkey: Choose 80/20 beef for richer flavor or lean turkey for a lighter dish. Browning develops caramelized bits that add depth.
• 1 medium onion, chopped: Yellow onion is ideal for sweetness; cook until soft to release savory flavor into the meat.
• 3 cloves garlic, minced: Fresh garlic gives brightness—add toward the end of browning to avoid bitterness.
• 5–6 medium russet potatoes, thinly sliced (about 1/8 inch): Russets hold shape and soften evenly; use a sharp knife or mandoline and keep slices uniform.
• 2 cups shredded cheddar cheese, divided: Sharp cheddar offers tang and melts nicely—reserve half for the middle layer and half for the top.
• 1 cup shredded mozzarella, optional: Use for extra stretch and a silkier top; part-skim works fine.
• 1 (10.5 oz) can cream of mushroom soup: A convenient base for a velvety sauce; substitute cream of chicken if preferred.
• 1 cup milk: Whole milk yields the creamiest result; low-fat will still work but is less luxurious.
• 1 teaspoon salt and 1/2 teaspoon black pepper: Adjust to taste; be mindful that canned soup may contain sodium.
• 1/2 teaspoon paprika, optional: Adds color and mild smokiness; try smoked paprika for a deeper note.
• 1 tablespoon olive oil or butter: For greasing the 9x13-inch baking dish—prevents sticking and adds flavor.

Instructions

Preheat and prepare: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with olive oil or butter, ensuring the sides and corners are well-coated so the potatoes won’t adhere during baking. Cook the beef mixture: In a large skillet over medium-high heat, brown the ground beef or turkey with the chopped onion until no pink remains and the onion is translucent, about 6–8 minutes. Drain any excess fat, return to the pan, stir in the minced garlic, salt, pepper, and paprika, and cook 30–60 seconds until fragrant. Make the creamy sauce: Whisk together the 10.5-ounce can of cream of mushroom soup and 1 cup milk in a medium bowl until smooth. The mixture should be pourable but still slightly thick—this helps coat the potatoes and gives a silky texture when baked. Assemble the layers: Lay half of the thinly sliced potatoes in a single even layer on the bottom of the prepared dish. Spread half of the meat mixture over the potatoes. Pour half of the soup-milk mixture over the meat and sprinkle with 1 cup shredded cheddar. Repeat the layers with remaining potatoes, meat, and sauce. Finish by sprinkling the remaining cheddar and the optional mozzarella evenly on top. Bake covered: Cover the dish tightly with aluminum foil and bake at 350°F for 45 minutes. The cover traps steam so the potato slices soften through without drying out the top cheese layer. Bake uncovered and brown: Remove the foil and bake for an additional 15–20 minutes, or until the potatoes are fork-tender and the cheese is bubbly and golden brown. If the top browns too quickly, loosely tent foil for the final minutes. Rest and serve: Let the casserole rest for 5 minutes before serving to allow the sauce to set slightly. Serve hot with a crisp green salad or steamed vegetables for balance.

Storage Tips

Cool the casserole to room temperature before covering and refrigerating. Store in an airtight container or cover the dish tightly with plastic wrap and foil; it will keep in the refrigerator for 3–4 days. For longer storage, freeze in a well-sealed casserole dish or freezer-safe container for up to 3 months. To reheat refrigerated leftovers, warm in a 350°F oven for 15–20 minutes covered, remove the cover for the last 5 minutes to re-crisp the cheese. Frozen casserole should be thawed overnight in the refrigerator before baking; add 10–15 minutes to the baking time when starting from chilled.

Ingredient Substitutions

Swap ground turkey for beef to reduce fat; add a tablespoon of olive oil when browning to maintain mouthfeel. Use gluten-free condensed soup if avoiding gluten, or make a quick white sauce with butter, flour or a gluten-free flour, and milk to control sodium. Try Yukon Gold potatoes for a slightly waxier texture and creamier bite. Replace part or all cheddar with Gruyère for a nuttier flavor, or use pepper jack for a spicy lift. For dairy-free options, use dairy-free cheese and a non-dairy cream soup alternative, though texture will be a bit different.

Serving Suggestions

This casserole is hearty on its own but benefits from bright, acidic sides. Serve with a crisp green salad dressed in lemon vinaigrette, tangy coleslaw, or roasted Brussels sprouts to cut richness. Garnish with chopped fresh chives or parsley for color and a fresh note. For a weekend brunch twist, top slices with a fried egg. For a heartier plate, pair with steamed green beans and a simple tomato-cucumber salad; the acid balances the creamy, cheesy layers perfectly.

Seasonal Adaptations

In winter, fold in sautéed mushrooms or carrots for extra warmth; a teaspoon of thyme complements the mushrooms beautifully. For summer, add a layer of thinly sliced summer tomatoes between the meat and cheese to introduce brightness and acidity. Around the holidays, swap paprika for smoked paprika and finish with a sprinkling of toasted breadcrumbs mixed with grated Parmesan to create a festive topping. These seasonal tweaks allow the casserole to adapt to what’s fresh and on sale.

Meal Prep Tips

Assemble the casserole the night before and refrigerate; the flavors meld and the baking time remains nearly the same. If you plan to freeze, assemble without the top layer of cheese so it seals better—add fresh cheese before baking from frozen. Use a mandoline for uniform potato slices to speed prep, and brown the meat while you slice the potatoes to save time. Portion leftovers into individual containers for easy workday lunches; reheat in a toaster oven to maintain a crisp top.

This casserole feels like a warm kitchen hug—simple, crowd-pleasing, and endlessly forgiving. I encourage you to make it your own by swapping proteins or cheeses and pairing it with bright, seasonal sides. Enjoy sharing it with friends and family.