FAMILY CASSEROLES · GROUND BEEF
Thin potato slices are layered with seasoned ground beef and a quick homemade cheddar sauce, then baked covered until tender and uncovered until the cheese browns. It is the classic potluck casserole, made without a can of cream soup.
Jump to Recipe
- Serves
- 6
- Baking dish
- 9×13 inches
- Bake
- 80–95 minutes
- Oven
- 375°F / 190°C
- Protein
- About 39 g per serving
Why You’ll Love This Casserole
- No canned soup. A simple butter, flour and milk sauce with cheddar replaces the can of soup.
- Potatoes that cook through. Slicing them ⅛ inch thick and baking covered first gets them tender in the center.
- Family-size. One dish feeds six, and leftovers reheat well.
Ingredient Notes
Russet potatoes turn soft and absorb the sauce. Yukon golds hold their shape more and taste a little buttery. Either works at the same thickness.
Slice the potatoes ⅛ inch thick. A mandoline is fastest; use the hand guard. Thicker slices need more time and can stay firm in the middle.
Lean (93%) ground beef keeps the casserole from turning greasy. With fattier beef, drain it well.
The recipe card below lists every quantity in one place.
How to Make Hamburger Potato Casserole
Brown the beef and make the cheese sauce
Brown the beef with onion and season it, then whisk a quick milk sauce and melt some of the cheddar into it.
Layer and bake
Layer potatoes, beef and sauce twice in a 9×13 dish, then bake covered until the potatoes are nearly tender and uncovered with cheese on top.
Photos in this article are AI-generated illustrations of the recipe, created for AllRecipeEasy.
Tips and Troubleshooting
- Test the center, not the edges. Potatoes at the edges cook first. Slide a thin knife into the middle of the dish; if it meets resistance, cover again and bake 10 more minutes. Ovens and potato thickness vary, so use this test rather than the clock.
- Seal the foil. Tight foil traps steam, which cooks the potatoes. Loose foil can leave them firm.
- Let it rest. Ten minutes out of the oven lets the sauce set so the squares hold together.
Substitutions and Variations
- Ground turkey: Use 93% lean ground turkey and cook it to 165°F before layering.
- Vegetables: Layer 2 cups of frozen corn or peas with the beef.
- Cheese: Colby Jack or a Mexican blend can replace the cheddar.
Serving Suggestions
Serve with green beans, a simple salad or steamed broccoli. If your family likes ground beef casseroles, the cheeseburger casserole with cottage cheese is a pasta-based option. Find more 9×13 dinners in our high-protein casseroles collection.
Storage, Reheating and Meal Prep
Cool, then refrigerate covered within 2 hours for up to 4 days. Reheat individual portions in the microwave or the whole dish, covered, in a 350°F oven until the center reaches 165°F. You can freeze baked portions for up to 2 months, but the potatoes become softer after thawing.
Food safety: Cook ground beef to 160°F / 71°C before assembling. Reheat leftovers to 165°F.
Recipe Questions
Can I assemble it ahead?
Raw potato slices can turn gray in the refrigerator, so it is best to assemble and bake the same day. You can brown the beef and make the sauce a day ahead and keep them refrigerated.
Hamburger Potato Casserole
Ingredients
Method
- Heat the oven to 375°F / 190°C and grease a 9×13-inch baking dish.
- Brown the beef and onion in a large skillet over medium-high heat for 7–9 minutes, until no pink remains (160°F / 71°C). Drain any fat. Stir in ¾ teaspoon of the salt, ¼ teaspoon of the pepper, the garlic powder and paprika. Transfer to a bowl.
- Wipe out the skillet and melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and simmer, whisking, for 4–5 minutes, until it thickens enough to coat a spoon. Off the heat, stir in ½ cup of the cheddar, ½ teaspoon of the salt and ¼ teaspoon of the pepper.
- Toss the potato slices with the remaining ½ teaspoon salt and ¼ teaspoon pepper. Layer half of the potatoes in the dish, overlapping them, then top with half of the beef and half of the sauce. Repeat the layers, and spread the last of the sauce so every potato edge is covered.
- Cover tightly with foil and bake for 65–75 minutes, until a thin knife slides easily through the potato layers in the center of the dish. If the potatoes still resist, re-cover and bake for 10 more minutes before continuing. Uncover, sprinkle with the remaining 1 cup cheddar and bake for 15–20 minutes more, until the cheese is browned and the sauce is bubbling.
- Let it rest for 10 minutes. Sprinkle with chives, if using, and serve.