There’s something timeless about a hearty, cheesy casserole — especially when it’s made with ground beef and potatoes. Whether you call it a hamburger potato bake, ground beef potato casserole, or just “mom’s cheesy casserole,” this recipe is a true weeknight winner. It’s one of those dishes that feels like a warm hug at the end of a long day, pulls together with pantry staples, and tastes like your favorite childhood comfort meal. Nobody ever guesses how simple it really is.
Why You’ll Love This Recipe
- Only a handful of simple ingredients — no wild goose chases down the grocery aisles
- Super hearty and filling — hungry teenagers AND picky eaters approved
- No stove babysitting — quick to assemble, then the oven does all the heavy lifting
- Golden, cheesy, comforting deliciousness with those irresistible crispy edges
- Leftover magic — it reheats beautifully for next-day lunches or dinners
- Can be assembled ahead of time and refrigerated until ready to bake
Ingredients
- 1½ lbs (680g) lean ground beef
- 1 medium yellow onion, diced
- 3–4 cloves garlic, minced
- 5–6 medium russet or Yukon Gold potatoes, peeled and thinly sliced (about ⅛ inch thick)
- 1 can (10.5 oz) condensed cream of mushroom soup (or cheddar cheese soup)
- ¾ cup evaporated milk or whole milk
- ½ cup sour cream
- 2 cups shredded sharp cheddar cheese, divided
- ½ teaspoon paprika
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
- Non-stick cooking spray
Directions
Step 1: Preheat and Prep
Preheat your oven to 350°F (177°C). Spray a 9×13-inch baking dish thoroughly with non-stick cooking spray and set aside. Peel and thinly slice your potatoes — aim for about ⅛ inch thick so they cook evenly. A mandoline slicer makes this quick and easy, but a sharp knife works perfectly well too.
