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You know what? There’s something about a casserole that feels like a hug in a dish. Whether it’s a warm-up for cooler evenings or the star of a laid-back weekend meal, this Cheesy Hamburger Potato Casserole has you covered.
It marries tender, thinly sliced potatoes with savory beef sautéed alongside garlic and onion. A silky sauce—enriched by Greek yogurt—binds everything together, and then we crown the whole thing with a blanket of mozzarella and sharp cheddar. Every forkful brings back memories of family potlucks and weeknight dinners that just felt easy.
Why You’ll Love It
• Comfort food in a single pan: gooey cheese, creamy potatoes and beef all mingling.
• Total crowd-pleaser: kids and grown-ups alike rarely say no to cheese.
• Budget-friendly: pantry staples keep the cost low, yield high.
• Flexible to the core: swap cheeses, toss in extra veggies or try sweet potatoes.
• Meal-prep magic: assemble ahead, bake when you’re ready, and savour leftovers.
Timing and Servings
Prep feels almost leisurely, but here’s the quick rundown:
• Prep time: 20 minutes
• Bake time: 50–60 minutes
• Total: about 1 hour 20 minutes
• Serves: 6–8 hearty appetites
Ingredients
• 2 lb (900 g) ground beef (93% lean)
• 1¼ cups chopped onion
• 3 cloves garlic, minced
• 3 large russet potatoes, sliced into ¼″ rounds
• 2½ Tbsp butter
• 2½ Tbsp all-purpose flour (or gluten-free mix)
• 1 cup milk (dairy or plant-based)
• ½ cup beef broth
• ¾ cup Greek yogurt
• 2 tsp Worcestershire sauce
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• Salt and pepper, to taste
• 1 cup shredded mozzarella
• 1 cup shredded sharp cheddar
Directions
1. Preheat your oven to 375 °F (190 °C). Lightly grease a 9×13″ dish with butter or nonstick spray.
2. Warm a large skillet over medium heat. Crumble in the beef, cooking until there’s no pink left. Drain excess fat.
3. Add onion and garlic; sauté until soft and fragrant. Stir in Worcestershire, paprika, garlic powder, onion powder, plus salt and pepper. Remove from heat.
4. In a separate saucepan, melt butter over medium heat. Whisk in flour to form a paste. Gradually whisk in milk and broth until smooth.
5. Once the sauce thickens—think gravy-like consistency—remove from heat and stir in Greek yogurt. Adjust seasoning.
6. Layer half the potatoes on the bottom of your dish. Spoon half the beef mixture over them, then drizzle half the sauce on top.
7. Repeat: potatoes, beef, sauce. It may look jam-packed—that’s fine. Everything settles as it bakes.
8. Evenly sprinkle mozzarella and cheddar across the top. Cover with foil and bake for 45–50 minutes, until potatoes are tender.
9. Take off the foil and bake another 5–10 minutes, until cheese is bubbly and golden. For a crispier top, broil 2–3 minutes—just watch it closely.
10. Let the casserole rest for 5 minutes before serving. It helps the layers hold together when you cut squares.
Variations
• Veggie boost: add mushrooms, bell pepper or zucchini to the beef.
• Tex-Mex twist: swap in taco seasoning, stir in black beans or corn, top with pepper jack.
• Breakfast edition: use sausage instead of beef, fold in scrambled eggs, sprinkle cheddar.
• Cheesy vegan: replace beef with lentils or plant-based crumble; use dairy-free cheese and milk.
Storage & Reheating Tips
• Fridge: cool completely, then store in an airtight container for up to 4 days.
• Microwave: heat individual portions until hot.
• Oven: cover with foil and warm at 350 °F until heated through.
• Freezer: bake, cool, then wrap tightly in plastic and foil. Freeze up to 2 months. Thaw overnight in the fridge and reheat as above.
FAQs
Can I skip the Greek yogurt?
Sure—stir in extra cheese or a dollop of sour cream. You’ll lose a bit of tang, but it’s still rich and creamy.
What if I don’t have russets?
Yukon Golds work beautifully for a creamier texture. Sweet potatoes add a hint of natural sweetness.
Can I assemble this the night before?
Absolutely. Cover your dish tightly and refrigerate. Add 5–10 extra minutes to the bake time to compensate for the chill.
Is there a lighter version?
Swap ground turkey for beef, use low-fat milk and skip the extra cheese topping—you’ll still get all the cozy vibes.
Conclusion
Pulling that bubbling dish of cheesy, meaty potatoes from the oven is pure satisfaction. It turns weeknight dinner into something to look forward to, and leftover lunches into a repeat celebration. Tweak it to your taste, invite friends or family over, and let this casserole bring a little warmth to your table. Enjoy!
Cheesy Hamburger Potato Casserole
Ingredients
- 2 lbs ground beef 93% lean, 7% fat
- 1 1/4 cup onion chopped
- 3 cloves garlic minced
- 3 Russet potatoes sliced into 1/4” rounds, skin on
- 1 cup mozzarella cheese shredded
- 1 cup sharp cheddar cheese shredded
- 2 tsp Worcestershire sauce
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp paprika
- to taste salt and pepper
- 1 cup milk plant-based or whole
- 1/2 cup beef broth
- 3/4 cup Greek yogurt
- 2 1/2 tbsp butter
- 2 1/2 tbsp gluten-free all-purpose flour
- to taste salt and pepper for cream sauce
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- Brown the ground beef in a large skillet over medium heat. Break up the meat as it cooks to get an even texture. Drain the fat.
- Add chopped onion and garlic to the skillet. Cook until onions are soft and fragrant. Stir in Worcestershire sauce, garlic powder, onion powder, and paprika. Mix well and set aside.
- In a separate saucepan, melt butter over medium heat. Whisk in gluten-free all-purpose flour to make a roux.
- Gradually whisk in milk and beef broth until smooth and slightly thickened. Remove from heat and stir in Greek yogurt. Season with salt and pepper.
- Layer half of the sliced potatoes at the bottom of the baking dish. Spread half of the ground beef mixture over the potatoes, then pour half of the cream sauce on top.
- Repeat with another layer of potatoes, ground beef, and cream sauce.
- Sprinkle shredded mozzarella and sharp cheddar cheese on top. Cover with aluminum foil and bake for 45-50 minutes, until potatoes are tender.
- Remove foil and bake for another 10-15 minutes, until cheese is melted and bubbly. Broil for 2-3 minutes for a crispier top.
- Let the casserole rest for a few minutes before serving. Enjoy with a side salad or garlic bread.