Warm, cozy, ooey gooey, cheesy and delicious!  This Cheesy Hamburger Potato Casserole is an easy and yummy weeknight family dinner.  Ground beef and onion are cooked and then added to a casserole dish with diced potatoes.  Then an easy-to-make sauce is added on top and mixed into the beef and potatoes with shredded cheese.  You get all of the yummy flavors of Hamburger with cheese and fries in this delicious casserole!

The Nourishing Potato

Potatoes sometimes get a bad rap.  Some people may associate potatoes with french fries.  Yes, a potato that is deep fried in oil is generally not good for you.  Others heard years ago that they contribute to weight gain, but there is new, more accurate data to debunk this.

The potato is nourishing and good for you. Especially when compared to other sides, like processed pastas.  Potatoes are rich in vitamins, minerals and antioxidants.  One russet potato has 168 calories, 5g of protein, 4g of fiber, Vitamin C, Vitamin B6, Potassium, and manganese.

Potatoes are so versatile.  Cheesy Hash Brown Casserole is an all time favorite.  Honey Garlic Beef and Potato Stew and Mouthwatering Potato and Steak Bites are delicious dinners!  And this Chorizo Patatas Bravas Recipe is outrageously yummy!!

How about potato salads?  Red Potato Salad with Edamame is a healthy take on a traditional side.  Or this Loaded Potato Casserole!

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

For the ground beef and the onions, you will need a large skillet/frying pan to sear and cook them before adding to the potatoes. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning. 

For the casserole, you need a large casserole dish that’s approximately 10×10, 12×12, 10×11 or similar.

PREP-AHEAD STEPS FOR HAMBURGER POTATO CASSEROLE

This entire casserole can be made ahead and then reheated later!  Make this on Sunday and then enjoy it on a busy weeknight.

There are a couple steps that you can do a few days ahead.  You can dice the onion and store it in the fridge.  If you want to make the optional toppings in this recipe (parsley, pickles and Sriracha Mayo) then you can also make those a few days in advance.

Prep the Potatoes

Dice the potatoes.  Cut them into 1/2 inch cubes to cook through evenly in the oven.  If using Yukon Gold potatoes, you can leave the skins on, as they are very delicate and and thin.  The skin has so many of the nutrients and vitamins!  If you use russet potatoes, you will likely want to peel them before dicing them as the skins are tougher.

First, slice the potato into 1/2 inch thick slices.  Then lay the slices flat side down and slice again into 1/2 inch slices.  Then turn the slices and cut into diced 1/2 cubes.

Dice all of the potatoes and place them in the casserole dish.  NOTE: if you’re doing this step more than a few minutes before cooking, then cover the potatoes with cold water and store in the fridge until you are ready to cook.  Drain the potatoes before moving on to the next step.

What kind of potatoes should I use?

As mentioned above, Yukon Gold are my preferred potato for this recipe.  The skins are so thin and delicate that you do not even need to peel them, which is a huge time saver!  These are a more waxy potato than the russet potato, which are what you would see used for baked potatoes.  They cook up very tender, but because of their waxy texture, they hold shape without turning to mush. 

You can use really any potato in this recipe, just be sure to cut it down to a similar size.  Russet, or Baking Potatoes, have the thicker, tougher skin.  Many people find it a turn off to eat even though it does have so many great vitamins and nutrients.  If this is the potato you are using, you may want to peel it before dicing and adding it to the recipe.  Also, the russet tends to be a bit mushier when cooked for long periods of time.  Therefore, if you mix the casserole after it is baked, don’t be surprised if the russet potatoes start to break apart.

COOK THE GROUND BEEF 

In preheated large frying pan or skillet, add the ground beef and break it up with a spatula. Cook on high heat for 3 minutes until it starts to brown. Then add the diced onions and stir to combine. Cook for another 5 minutes. Transfer the beef and the onions to the casserole dish with the potatoes.

Can I use ground chicken or turkey instead?

Yes, you can use any ground protein that you prefer.  Just be sure to add enough oil to the pan for chicken and turkey so that it doesn’t stick, as it has less fat than beef.  You will also want to taste for seasoning.  Since beef tends to have more natural flavor, you may want a touch more salt, oregano, or pepper.  Otherwise, the cooking steps will be the same.

FINISH THE CASSEROLE & BAKE

Prep the sauce

To the same pan used for the beef, turn the heat to Medium-LOW. Add the butter and stir to melt. Add Flour and whisk to combine with the butter. Cook stirring constantly for about 1 minute, then slowly whisk in the broth and then milk until the roux is completely and smoothly mixed into the liquids. Turn the heat to Medium and continue to stir and cook until it comes to a light simmer and thickens. Turn off the heat.

Whisk in the sour cream, oregano, salt, and pepper to the thickened sauce.

Pour the sauce over the potatoes and beef. Add the shredded cheese and then mix to combine everything together.

Bake in the oven center rack for 40 minutes covered with aluminum foil. Remove the cover and bake for another 10 minutes until the potatoes are fork tender. LET REST for 10 minutes.

To serve, scoop on plates and then top with a dollop of the Sriracha Mayo and diced pickles (if desired)!

What to serve on the side?

You do need a veggie with this dish.  Since it’s such a warm and heart dish, a cool and fresh side is a nice compliment.  A simple tomato and cucumber salad with either a Basil Chive Yogurt Dressing or a Honey Mustard Dressing would be perfect!   

ENJOY!  😍 Carrie

Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!

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Simple Cheesy Hamburger Potato Casserole

Warm, cozy, ooey gooey, cheesy and delicious!  This Cheesy Hamburger Potato Casserole is an easy and yummy weeknight family dinner.  Ground beef and onion are cooked and then added to a casserole dish with diced potatoes.  Then an easy-to-make sauce is added on top and mixed into the beef and potatoes with shredded cheese.  You get all of the yummy flavors of Hamburger with cheese and fries in this delicious casserole!

Course Main Course

Cuisine American

Keyword casserole, ground chicken, hamburger, potato recipe, potatoes

Prep Time 10 minutes

Cook Time 50 minutes

Resting Time 10 minutes

Total Time 1 hour 10 minutes

Servings 6 servings

Calories 491 kcal

Author Carrie Tyler

Ingredients

Ground Beef

• 1 pound Ground Beef 90% lean
• 1/2 cup Diced onion
• 1 clove Garlic minced
• 1 teaspoon Salt
• 1 teaspoon Ground black pepper

Casserole

• 2 lbs Yukon Gold Potatoes (about 6 potatoes)
• 3 Tablespoons All Purpose Flour
• 3 Tablespoons Butter
• 1 cup Milk
• 1 cup Broth vegetable or chicken
• 8 oz Sour Cream
• 2 cups Shredded Cheddar (or any mix of cheddar, jack, mozzarella)
• 1 tsp Dried Oregano
• 1 tsp Salt
• 1 tsp Fresh Ground Pepper

Toppings (Optional – Not included in Nutrition Facts)

• 1/4 cup Fresh Italian Parsley
• 1/2 cup dill pickles, chopped
• 1/2 cup Mayonnaise
• 2 tablespoons Ketchup
• 2 tablespoons Sriracha Sauce

Instructions

Prep-Ahead Steps

1. Finely dice 1 small onion to get 1/2 cup.

2. Make the Sriracha Mayo by mixing together the mayonnaise, ketchup, and Sriracha sauce.

3. Chop the parsley. Dice the pickles.

4. Clean the skins of the potatoes and then dice the potatoes into 1/2 inch cubes. Add the diced potato to a 9×13 or similar size casserole dish.
   

Cooking Steps

1. Preheat oven to 400 F degrees.
2. In preheated large frying pan or skillet, add the ground beef and break it up with a spatula. Cook on high heat for 3 minutes until it starts to brown. Then add the diced onions and stir to combine. Cook for another 5 minutes. Transfer the beef and the onions to the casserole dish with the potatoes.
   

3. To the same pan used for the beef, turn the heat to Medium-LOW. Add the butter and stir to melt. Add Flour and whisk to combine with the butter. Cook stirring constantly for about 1 minute, then slowly whisk in the broth and then milk until the roux is completely and smoothly mixed into the liquids. Turn the heat to Medium and continue to stir and cook until it comes to a light simmer and thickens. Turn off the heat.

   

4. Whisk in the sour cream, oregano, salt, and pepper to the thickened sauce and then pour the sauce over the potatoes and beef. Add the shredded cheese and then mix to combine everything together.

   

5. Bake in the oven center rack for 40 minutes covered with aluminum foil. Remove the cover and bake for another 10 minutes until the potatoes are fork tender. LET REST for 10 minutes.

   

6. To serve, scoop on plates. OPTIONAL: Top with a dollop of the Sriracha Mayo and diced pickles. ENJOY!