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Hamburger and Potato Casserole is a comforting and hearty dinner made in one dish! Featuring potatoes and bacon in a creamy and cheesy sauce. If you’re in the mood for an easy comfort food dinner, this is for you!
Hamburger and Potato Casserole
Hamburger casserole is a make-ahead freezer-friendly meal that is perfect for meal prepping! It’s a versatile recipe where you can add additional ingredients (like broccoli, green beans, etc,) or swap out ingredients for what you have on hand. It’s creamy, it’s cheesy, it’s delicious!
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Ingredients:
Here’s a list of the ingredients you’ll need to make this amazing ground beef casserole with potatoes. You’ll find precise measurements in the recipe card below.
- Yellow potatoes – Red potatoes will also work. I sliced mine into ½ inch slices but you could dice them instead if you’d like.Â
- Sweet onion – White or yellow onion will also do the trick.Â
- Minced garlic – Feel free to substitute the fresh garlic for garlic powder. You’ll need 2 teaspoons.Â
- Ground beef – You could use ground turkey or chicken instead.Â
- Salt
- Pepper
- Half and half – You can use whole milk or heavy cream here too but it will change the consistency of the casserole just a bit.
- Worcestershire sauce
- Cream of chicken soup
- Cream of mushroom soup – this can easily be substituted with cream of celery or another can of cream of chicken soup. Not everyone loves mushrooms!
- Cooked bacon – Not a bacon person? Leave it out or use chopped cooked ham!Â
- Shredded Monterey jack cheese – more shredded cheddar, pepper Jack, or Mozzarella would make great substitutions.Â
- Shredded Cheddar Cheese – same here, any shredded cheese would taste great.
- Fresh parsley – I love the pop of color the fresh parsley provides but you can leave it out.
Supplies:
Take a quick inventory of your kitchen and make sure you have everything you need before diving in.
- Nonstick spray
- 9X13-inch casserole dish
- Measuring cups and spoonsÂ
- A pot (to boil the potatoes)
- SkilletÂ
- spoon
- Mixing bowl
Instructions:
Boil the potatoes. Boil the sliced potatoes in water for 10-15 minutes or until they just start to soften.Â
Sauté the aromatics. Heat a skillet over medium-high heat in a large skillet. Add the onion and garlic, and sauté until translucent.Â
Brown the beef. Add the ground beef to the skillet. Cook the beef until it’s nice and browned and cooked through, breaking it apart as you go. Turn off the heat and drain the grease from the skillet. Â
Make the filling. In a large bowl, mix together the beef, salt, pepper, cream of chicken, cream of mushroom, half and half, Worcestershire sauce, bacon, Monterey jack cheese, and ½ cup cheddar cheese.Â
Assemble the casserole. Spread a layer of beef filling into the bottom of the prepared baking dish, top the beef with a layer of potatoes, and repeat until you are out of ingredients.Â
Bake. Cover the casserole with aluminum foil and bake for 30 minutes. Uncover the casserole, sprinkle it with the remaining cheese, and bake for an additional 10 minutes (uncovered).Â
Freezer Recipe
Assemble the casserole and, just before baking, wrap it in a double layer of plastic wrap and pop it in the freezer. It will keep for up to 3 months. When you’re ready to enjoy, allow the casserole to thaw in the fridge before baking just as you normally would.Â
More Casserole Recipes
Hamburger Potato Casserole Recipe
Hamburger and Potato Casserole
Equipment
- Nonstick spray
- 9×13 Inch Casserole Dish
- Measuring cups and spoons
- A pot (to boil the potatoes)
- skillet
- spoon
- Mixing bowl
Ingredients
- 3 pounds yellow potatoes peeled and sliced in ½ inch slices
- 1 small sweet onion, diced
- ½ tablespoon minced garlic
- 1 pound beef
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 tablespoons Worcestershire sauce
- 1 (10 oz.) can cream of chicken soup
- 1 (10 oz.) can cream of mushroom soup
- ½ cup half and half
- 8 strips cooked bacon, chopped
- 1 cup shredded Monterey Colby jack cheese
- 1 cup shredded cheddar cheese (divided)
Instructions
- Prep. Preheat the oven to 375°F and grease a 9X13-inch casserole dish with non-stick cooking spray.Â
- Boil the potatoes. Boil the potatoes in water for 10-15 minutes or until they just start to soften.
- Sauté the aromatics. Heat a skillet over medium-high heat. Add the onion and garlic, and sauté until translucent.Â
- Brown the beef. Add the ground beef to the skillet. Cook the beef until it’s nice and browned and cooked through, breaking it apart as you go. Turn off the heat and drain the grease from the skillet. Â
- Make the filling. In a large bowl, mix together the beef, salt, pepper, cream of chicken, cream of mushroom, half and half, Worcestershire sauce, bacon, Monterey jack cheese, and ½ cup cheddar cheese.Â
- Assemble the casserole. Spread a layer of beef filling into the bottom of the prepared baking dish, top the beef with a layer of potatoes, and repeat until you are out of ingredients.Â
- Bake. Cover the casserole with aluminum foil and bake for 30 minutes. Uncover the casserole, sprinkle it with the remaining cheese, and bake for an additional 10 minutes (uncovered).Â
- Serve. Allow the casserole to rest for a few minutes before garnishing with fresh parsley, and serving.Â
Notes
- To store. Once the casserole has cooled completely, cover it tightly with a double layer of plastic wrap or transfer the contents of the casserole dish to an airtight container. You can store it in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- To reheat. Allow the casserole to thaw in the fridge (if frozen) before transferring it to a baking pan (if applicable) and baking at 350°F for 15-25 minutes or until heated through. Alternatively, microwave individual portions in 30-second intervals until warm.
