This hamburger and potato casserole is filled with everything you need for a delicious meal. Creamy potatoes with seasoned ground beef covered in cheese makes an ultimate comfort meal the whole family will love. No can of soup needed!
This Hamburger and Potato Casserole is next level!
What’s for dinner? Have you run out of ideas? Add this scrumptious hamburger potato casserole to your weeknight rotation and with just a little prep, you’ve got dinner solved and enough for left overs.
If you like ground beef and cheesy potatoes, you’re going to love this dish. Flavored with mushrooms and cooked onions, this recipe is next level!
A creamy sauce made with Worcestershire sauce and sour cream coats the potatoes and beef for a casserole that you’ll be making over and over again.
Normally ground beef and potato casseroles are made with canned mushroom soup, and while that is easier, making your own sauce just takes a few minutes and the flavor is so much better than what you can get in a can.
Serve this comfort meal for family dinners, pot lucks, or holiday gatherings and it will be gone before you know it.
If you need a potato casserole for breakfast, then try a cheesy ham and potato casserole or an easy sausage casserole.
Why you’ll love this Hamburger Casserole with Potatoes
- Calls for simple ingredients and no soup needed
- The sour cream adds a tangy flavor and a creamy texture you’ll love
- It’s perfect comfort food for any time of year
- An easy meal you can serve with almost any side dish
- Make ahead, refrigerate, and serve when you’re ready
- It makes for easy and fresh tasting leftovers
What do you serve with Hamburger Casserole with Potatoes?
A potato casserole is normally a side dish, but with the addition of ground beef, you have an amazing main course. If you’re looking for a more complete meal, pair it with green beans or broccoli salad. It’s never a bad idea to add some green veggies with a hearty dish like this one.
One of the best things about this recipe is that you can make it ahead of time and bake when needed. Prepping a casserole in advance is such a great way to get dinner on the table during busy weeknights. You can even reheat the next day for a quick and delicious lunch.
Hamburger Casserole Recipe tips
- Drain the meat – Drain your ground beef or soak up excess grease with a paper towel.
- Make now, bake later – Make this casserole ahead of time, refrigerate, and bake when ready. This is not only convenient, but it allows the flavors to absorb for a longer period of time.
- Use a shallow dish – A shallow dish will cook quickly and also allow more surface area for a crispy cheesy topping.
- High quality cheese is a good choice – Using a good quality cheese will melt better and taste better overall. I recommend grating your cheese at home instead of buying shredded cheese.
- Top it off – Feel free to add bacon, green onions, mushrooms, bell peppers, etc. to this casserole. Make it your own!
Ground Beef and Potato Casserole ingredients
- Ground beef – 90% lean ground beef works best for this recipe because of the small amount of grease. If you’re using a fattier cut, make sure you drain the grease.
- Vegetables – Mushrooms and onions add so much flavor but feel free to add additional veggies as well.
- Spices – Thyme, salt, and pepper are musts.
- Potatoes – Russet potatoes are best for this casserole
- Sour cream – Full fat sour cream is the best kind! This will add tons of tangy flavors as well as an oh so creamy texture
- Cheese – Freshly grated Colby jack cheese will melt into a golden brown crispy topping on this dish. Add cheddar cheese or mozzarella cheese if desired.
- Liquid – Since this recipe does not call for soup, you’ll need equal parts whole milk and chicken broth
- Pantry items – butter and flour
What type of potato should you use
Russet potatoes are the one to choose for casseroles. They are a high starch potato which means it will keep its shape when cooked. Some call them Idaho potatoes, but only potatoes grown in Idaho can use that name. They are often used in casseroles like au gratin potatoes because they will keep their shape.
Yukon Gold on the other hand are a medium starch potato and will get soft and creamy when baked whether in creamy mashed potatoes or scalloped potatoes. They can be used interchangeably with russets, but the texture of your casserole will be different.
How to make Ground Beef Casserole
Step 1: Cook the ground beef
Brown the hamburger with mushrooms and onions and remove from the skillet.
Step 2: Add liquid
Whisk butter and flour together then add your liquids to make a roux. Remove from the heat and add the sour cream.
Step 3: Mix in potatoes
Mix potatoes and ground beef in a large bowl and drench with the liquid mixture.
Add some cheese to the mixture.
Step 4: Bake
Pour into a casserole dish and bake covered until the potatoes have cooked.
Step 5: Get cheesy
Add as much cheese as your heart desires then baked uncovered until the cheese is golden brown.
Pro tip: Don’t overcook the beef on the skillet, it will bake again in the oven. Make sure the beef is just cooked through so it’s not dry in the casserole.
Do you bake casserole covered or uncovered?
This potato casserole needs to be covered with aluminum foil while it bakes to evenly cook the potatoes. You will remove the foil for the last 3 minutes of cooking to allow the cheese on top to melt.
Ground Beef Casserole storage
To store a ground beef casserole, first let it cool to room temperature and then cover with plastic wrap or transfer it to an airtight container and refrigerate for up to 5 days. To reheat, let it come to room temperature and then reheat in the oven at 350º for 10 minutes or you can reheat in the microwave.
You can also freeze this casserole after it has cooled to room temperature. Let it thaw in the fridge before reheating.
Can I freeze this dish?
Yes this casserole will freeze. You can freeze in an airtight container for up to 3 month, let thaw before heating. You can also refrigerate for up to 3 days before baking.
Ground Beef and Potatoes Casserole FAQs
Oxygen can cause hamburger to turn red. The interior may be brown if it hasn’t been exposed to oxygen. However, if it is brown on the outside it has probably started to spoil and should not be eaten.
A casserole is something that is made in a casserole dish. It can be an entire meal, like this recipe, or a side dish like a hashbrown casserole, or a dessert like peach cobbler.
To cook ground beef so that it crumbles into bite size pieces, use a spoon to break the meat apart while it cooks.
Yes you can use ground turkey or ground chicken! The flavor will be slightly different but it’s a great way to lower the calories and add more protein. In addition, you can use ½ hamburger meat and ½ ground sausage.
Let the casserole sit out while your oven preheats to 400º. Then baked covered for roughly 20 minutes or until warm all the way through. You can also reheat individual servings in the microwave for 30 second intervals until warm.
Casserole recipes you’ll love
It’s always nice to have a list of easy casserole recipes ready to go for busy nights. Here are a few easy dinner recipes…
- Extra cheesy and flavorful spaghetti casserole is a recipe even picky eaters will like
- When you’re in the mood for tex-mex, try a one pot taco casserole
- A classic southern chicken pot pie covered with biscuits is a family favorite
- You can never go wrong with a tater tot casserole
More fabulous potato recipes to try
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Hamburger and Potato Casserole (Without Canned Soup)
Ingredients
- 1 pound ground beef 90% lean
- ½ cup onion diced
- 8 ounces mushrooms sliced
- 1 teaspoon fresh thyme
- 3 medium russet potatoes 4 cups chopped
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup chicken broth
- 1 cup milk
- 2 teaspoons worcestershire sauce
- 1 cup sour cream
- 2 cups colby jack cheese
Instructions
- Preheat oven to 400º, grease a 9 x 13 baking dish.
- In a large skillet over medium heat, add the ground beef, cooking for about 2 minutes until it starts to brown. Then add the onions and mushrooms and cook until the beef is cooked through and the mushrooms have browned, about 8 minutes. If there is extra grease, drain it. Place in a large bowl.
- In the same skillet, add butter and melt over medium heat. Add flour and cook for a minute. Slowly whisk in chicken broth adding gradually. Next slowly add milk and cook until it is slightly thickened. Remove from the heat and add sour cream, Worcestershire sauce. Salt and pepper to taste.
- Add chopped potatoes to the bowl with the ground beef and pour the sauce over it, stirring to combine. Add a cup of the cheese and stir. Add to the prepared casserole dish. Cover with aluminum foil and bake for 60 minutes, until the potatoes are soft but not mushy.
- Remove the foil and cover with remaining cheese. Cook uncovered an additional 3 minutes to allow the cheese to melt. Let it sit for a few minutes before serving.
Video
Barbara’s Tips + Notes
- You can prepare this in advance and store in the fridge for a day.
- You can use cheddar cheese instead of colby jack or almost any cheese that you like.
- Make sure to drain any grease from the hamburger.
- Russet potatoes work great for this casserole, but you can use yukon gold or any variety.
Nutrition
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Can I use can potato’s
I have not cooked with canned potatoes. However, canned potatoes have been cooked so you can use them for this casserole, but you won’t need to cook it as long. Take it out when it is bubby and the cheese has melted. I would start checking it at about 20 minutes. Let me know how it turns out.
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In talking about the recipe and tips it says to drain the ground beef but in the recipe itself, draining isn’t mentioned unless I misread. Thanks
It sounds good- who doesn’t like meat and potatoes! I plan to try it
I made it a little more clear, you just need to drain it if you are using a lower fat hamburger. Hope you like it!
I believe that would actually be if you’re using a “higher” fat content Ground Beef that you would need to drain off or blot the grease. This can be easily done with paper towels and tongs to hold the towels if you don’t have a HUGE AMOUNT of grease to get rid of. It’s a much easier process than trying to drain using a colander. I’m
I haven’t tried this yet, it’s 2:00 am and I JUST FOUND IT, so unfortunately it’s going to have to wait, BUT YOU CAN BET YOUR BUTTER IT WILL BE ON OUR DINDIN TABLE SOON!!! 🍽♥️🍴
I agree, if you use a lower fat ground chuck, you might not have to drain it at all.
Sounds like a wonderful recipe and excited to try it! (Maybe tonight!!) Have you used canned mushrooms? If used when would you suggest.. when the onions are about halfway done? Thanks for the recipe and for your reply if you get a minute. 👍🙋🏼♀️🙇♀️❤ Have a great night and blessed week!
Canned mushrooms can definitely be used, I would add them at the end just before the meat mixture is done.
I ways use Red Potatoes instead. Russet Potatoes. Can I use Red Potatoes ?
Yes, you can use red potatoes, they may cook a little quicker so check the time and take out when they are fork tender.
Thank – you ! For your answer and coming quickly . 😊
I’m always happy to answer questions when I can.
Flavor was good, but was not quick meal. Potatoes took forever to soften.
Next time, you could try cutting the potatoes into smaller pieces. You can also prep this recipe the day before to save time.
I have two hamburger and potato cheese casseroles baking in the oven.
I’m never going to add any amount (from a carton) of low sodium chicken broth in any of the ground beef and ground turkey casseroles I make. Or to a ground beef and ground pork casserole I make ever again.
Not after what occurred last week.
I skipped it this time. Why? The last casserole I made had it, and while it was baking our apartment smelled of it, and it was strange and it wasn’t pleasant smelling it while it was baking. It smelled like I
was baking greasy chicken. Maybe it was the combination of the milk, butter and chicken broth that made it smell awful? Again this is not in regards to your recipe at all. I had made someone else’s recipe and I used ground beef ground pork, potatoes, and low sodium chicken broth. When I tasted it it tasted like it ruined the casserole so I soaked up all the chicken broth, with a big pile of napkins and then it tasted better. It was not your recipe that I’m referring to at all. I’m describing why I won’t use chicken broth in a casserole not unless it has chicken in the casserole recipe or I’m making Avgolemono soup.
In your recipe I modified it with ground hamburger and ground turkey. I was glad you said cook the meat in a frying pan and drain, soak up the grease. That’s what I was thinking about the animal fat, grease. We wouldn’t want a greasy casserole. I put in gluten free flour (Suncoast has no sorghum) and canned mushrooms. I rinsed the salt out of the canned mushrooms in a colander and soaked it up with napkins. Also didn’t have any onions so I put in lots of garlic powder instead. It smells delicious 😋baking! Thank you for sharing your recipe. I don’t have a picture yet.
Glad you could make this to your liking. You might try using bone broth instead of chicken broth, I find that the Zoup brand is pretty good and always my first choice.
My husband has enjoyed the casserole so much, because it’s delicious and convenient to heat quickly and eat. I have as well. Is Zoup gluten free? Trader Joe’s sells chicken bone broth.
Their packaging says that it is gluten free. I’m not sure about Trader Joe’s.
Excellent! My adult son couldn’t stop eating it. I didn’t do too bad myself. I thought I’d have enough for 2 days but if 3 tablespoons of leftovers doesn’t make a meal for 2 adults. I thought he’d give the little bit that was left to the dogs but they were out of luck because he saved it for himself for a midnight snack. I’ll be making this again but I’ll probably double the recipe.
I love leftovers, so definitely make extra!