Dinner’s calling with my hearty, delicious hamburger potato casserole recipe!
My hamburger potato casserole recipe comes loaded with enough delicious goodies to fill you up on chilly winter nights. Potatoes, ground beef, cheese — it all cooks up scrumptiously in a thick, creamy sauce similar to chicken divan that’ll have you licking the bowl!
Ready to bake up some dinner magic?
Every casserole is a winner in my book! They’re great ways to pack in the flavor and goodies in one simple dish. This hamburger potato casserole recipe is no different!
- Creamy, dreamy sauce
- Beef and potatoes cooked to perfection
- GREAT for hungry families
- Easy cleanup
- Baking Dish: You need to use an extra deep 9X13 baking dish. Pyrex has a new product out that fits the bill perfectly! My sister, Chrissy, told me about: the Pyrex 9X13 deep glass bakeware!
- Potatoes: Like the ground beef and potato casserole Trisha Yearwood makes, the type of potato you use in this hamburger potato casserole recipe matters! If you use one that’s too soft, it’ll disintegrate in cooking. That’s why russet is so great — it’s full of starch that’ll help it hold its shape!
How Long Can You Keep This In The Fridge?
Any leftovers from your hamburger casserole recipe can be properly stored and sealed in the fridge for up to four days. I love portioning the casserole out so I have ready-to-grab meals!
Can You Freeze This Hamburger Potato Casserole?
Definitely! Most casseroles are great for freezer meals. You can either freeze it before you cook it or after — either way, it’ll store in your freezer for up to 2-3 months.
To thaw, let it sit in the fridge overnight, then pop it in the oven and either finish cooking it or heat it up!
Make Ahead Tips
See my note about freezing it above! Casseroles like this one make great freezer meals to have on hand when you just don’t feel like cooking. Whip it up, store it, and you’re ready to go!
- Add some veggies. Play around with the veggies you choose to add to get something like Alton Brown shepherd’s pie.
- Add chili flavor. Swap the Italian seasoning for chili and top it with cornbread to achieve chili cornbread casserole.
- Add green chiles. Go south of the border and add whole green chilies like what I did with chile relleno casserole.
- Add Doritos on top. Put everyone’s favorite snack food right on top with my famous Dorito casserole!
Looking for even more delicious casserole recipes to get you through these cold winter dinners? Check these out!
- Crockpot Potato Soup
- Scalloped Potatoes And Ham
- Chicken Potato Soup
- Crockpot Cheesy Potatoes
- Potatoes Au Gratin
Hamburger Potato Casserole
- 1 1/2 pounds ground beef
- 1 1/2 cups onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon Worcestershire
- 2 (10.75-ounce) cans condensed cream of mushroom soup
- 1/2 cup sour cream
- 1 (15-ounce) can petite diced tomatoes, drained
- 1/2 teaspoon hot sauce
- 2 teaspoons Italian seasoning
- 1/2 teaspoon thyme
- 3 cups cheddar, divided shredded
- 3/4 cup whole milk
- 3 pounds russet potatoes, peeled and thinly sliced
- Preheat oven to 350°F.
- In a large skillet, cook and crumble beef with onion, garlic, 1 1/2 teaspoon salt, and 1/2 teaspoon pepper, until there is no longer any pink in the beef. Drain off excess grease. Stir in Worchestershire.
- In a mixing bowl combine soup, sour cream, tomatoes, hot sauce, Italian seasoning, thyme, 1 cup cheddar cheese.
- Add milk and mix until the mixture is smooth.
- Pour 1 cup of sauce in the bottom of a deep 9X13 inch baking dish.
- Arrange a layer of half of the potatoes in the prepared baking dish then spread half the sauce and half the meat on top. Repeat with the second layer. Cover tightly with aluminum foil and place on a rimmed baking sheet (to catch any spillover). Bake in preheated oven for about 90 minutes, or until potatoes are tender.
- Remove from oven, uncover, top with remaining 2 cups cheddar and bake until cheese is melted about 10-15 minutes. Garnish and serve!
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