Cheesy hamburger potato casserole without canned soup layers thin-sliced russet potatoes with seasoned ground beef and a homemade cream sauce, then bakes under a blanket of mozzarella and sharp cheddar until the potatoes are tender and the top is golden. The sauce is a quick roux of butter and flour whisked with milk and beef broth and finished with Greek yogurt. It serves 8.
How to make it: Brown the beef to 160°F, drain it and cook it with onion, garlic, Worcestershire and spices. Make the cream sauce on the stove. Layer half the potatoes, half the beef and half the sauce in a 9×13 dish, repeat, top with the cheeses and bake covered at 375°F for 45 to 50 minutes, then uncovered until bubbly.
Why You’ll Love It
- No canned soup: a simple homemade sauce makes it creamy.
- Hearty: two pounds of beef and layers of potato feed 8.
- Two cheeses: melty mozzarella and sharp cheddar on top.
- Flexible: works with dairy or plant-based milk and regular or gluten-free flour.
Ingredient Notes
Ground beef: 2 pounds of 93% lean beef, so there’s little fat to drain.
Potatoes: 3 russet potatoes, sliced into 1/4-inch rounds with the skin on. Even slices cook evenly.
Aromatics and seasoning: 1 1/4 cups chopped onion, 3 garlic cloves, 2 teaspoons Worcestershire sauce, 1 teaspoon each of garlic powder and paprika, and 1/2 teaspoon onion powder.
Cream sauce: 2 1/2 tablespoons each of butter and flour, 1 cup milk, 1/2 cup beef broth and 3/4 cup Greek yogurt. The recipe uses gluten-free flour, but regular all-purpose flour works the same way.
Cheese: 1 cup each of shredded mozzarella and sharp cheddar.
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Ingredients
For the beef and potatoes
- 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
- Salt and pepper, to taste
For the cream sauce
- 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
- Salt and pepper, to taste (for the sauce)
How to Make Cheesy Hamburger Potato Casserole
1. Heat the oven. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
2. Brown the beef. Brown the ground beef in a large skillet over medium heat, breaking up the meat as it cooks, until it reaches 160°F. Drain the fat.
3. Season. 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.
4. Make a roux. In a separate saucepan, melt butter over medium heat. Whisk in gluten-free all-purpose flour to make a roux.
5. Finish the sauce. 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.
6. First layer. 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.
7. Second layer. Repeat with another layer of potatoes, ground beef, and cream sauce.
8. Bake covered. Sprinkle shredded mozzarella and sharp cheddar cheese on top. Cover with aluminum foil and bake for 45-50 minutes, until potatoes are tender.
9. Brown the top. Remove foil and bake for another 10-15 minutes, until cheese is melted and bubbly and the center reaches 165°F. Broil for 2-3 minutes for a crispier top.
10. Rest. Let the casserole rest for a few minutes before serving. Enjoy with a side salad or garlic bread.
Why Make It Without Canned Soup?
Most hamburger potato casseroles lean on a can of cream of mushroom or cheddar cheese soup. A homemade sauce takes only a few extra minutes and lets you control the salt and flavor. The roux thickens the milk and broth, the beef broth adds savory depth, and the Greek yogurt gives the sauce a creamy tang without heavy cream. Stir the yogurt in off the heat so it stays smooth.
Common Mistakes to Avoid
- Thick potato slices. Slices thicker than 1/4 inch stay firm. A mandoline makes even slices fast.
- Skipping the foil. The covered bake steams the potatoes tender before the cheese browns.
- Greasy beef. Drain the fat so it doesn’t pool in the casserole.
- Boiling the yogurt. Add it off the heat or the sauce can curdle.
- Cutting it right away. A short rest lets the sauce settle so the layers hold.
Variations
- Ground turkey or chicken: cook to 165°F for a lighter casserole.
- Sweet potatoes: swap them for the russets for a sweeter flavor.
- Vegetables: add a layer of corn, peas or green beans.
- Sour cream: use it in place of the Greek yogurt.
- Bacon: sprinkle crumbled cooked bacon over the cheese.
Another beef and potato bake is Hashbrown Hamburger Casserole, made with thawed hash browns and a creamy mushroom sauce.
Another recipe made without canned soup is Green Bean Casserole Without Mushroom Soup, which serves 10.
Storage & Reheating
Refrigerate leftovers within 2 hours and eat them within 3 to 4 days. Reheat covered in the oven or microwave until the center reaches 165°F.
What to Serve With It
A green salad, steamed green beans or garlic bread round it out.
For a shortcut version with canned soup, see easy 5-ingredient hamburger potato casserole. More beef and potato dinners: hobo casserole, meat and potato casserole, ground beef and gravy over mashed potatoes, creamy potato hamburger soup and French onion meatloaf.
Frequently Asked Questions
What are the ingredients for a 5-ingredient hamburger potato casserole?
Usually ground beef, potatoes, a can of condensed soup, milk and cheese. This recipe makes its own sauce instead of using soup.
What are common mistakes when making hamburger casserole?
Thick potato slices, undrained beef and baking uncovered too soon.
Do I need to precook the potatoes?
No. Thin slices cook through under the foil.
Can I use regular flour?
Yes. All-purpose flour works the same way in the sauce.
Can I make it ahead?
Assemble it, cover and refrigerate for up to a day, then bake, adding extra time until the center reaches 165°F.
Can I freeze it?
Yes. Freeze baked, cooled portions and reheat until hot in the center.
How long do leftovers keep?
3 to 4 days in the refrigerator.
Final Notes
Slice the potatoes thin, bake covered first and stir the yogurt in off the heat. If you try it with sweet potatoes or turkey, tell me in the comments how it turned out.
Cheesy Hamburger Potato Casserole Without Soup
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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, breaking up the meat as it cooks, until it reaches 160°F. 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 and the center reaches 165°F. 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.
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
1 comment
I was looking for something warm and comforting to make with what I already had… and this was a hit! I used sharp cheddar and Monterey Jack cheese because that’s what I had, and sour cream instead of yogurt because that’s also what I had! It was delicious and will definitely get made again soon!! Thanks for the recipe… all the other ones have cream of something from Campbells in them and I don;t like to use those!! 🙂