Easy Cheesy Hamburger Potato Casserole – Hearty Weeknight Favorite
This delicious hamburger potato casserole recipe is filled with hamburger meat, tender potatoes, cheese, seasoning, and a creamy sauce. Another easy dinner idea that the whole family will love!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
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2 lbs. ground beef (93% lean)
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1¼ cup chopped onion
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3 cloves garlic, minced
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3 medium russet potatoes (sliced ¼” thick, skin on is fine)
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1 cup mozzarella cheese
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1 cup sharp cheddar cheese
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2 tsp Worcestershire sauce
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1 tsp garlic powder
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½ tsp onion powder
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1 tsp paprika
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Salt and pepper, to taste
For the cream sauce:
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1 cup milk (whole or plant-based)
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½ cup beef broth
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¾ cup Greek yogurt
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2½ tbsp butter
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2½ tbsp gluten-free all-purpose flour
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Salt and pepper, to taste
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
2. In a large skillet, cook the ground beef over medium heat until browned and no longer pink. Drain all excess fat.
3. Add chopped onion and minced garlic to the skillet with the ground beef. Cook for 2–3 minutes until the onion is softened.
4. Stir in Worcestershire sauce, garlic powder, onion powder, and paprika. Remove from heat and set aside.
5. In a separate saucepan, melt the butter over medium heat. Whisk in gluten-free flour and cook for 1–2 minutes until a smooth paste forms.
6. Gradually whisk in the milk and beef broth until the sauce is smooth and thickened. Remove from heat and whisk in the Greek yogurt. Season with salt and pepper.
7. Arrange half of the sliced potatoes in an even layer on the bottom of the prepared baking dish.
8. Spread half of the cooked ground beef mixture over the potatoes.
9. Pour half of the cream sauce over the ground beef layer, spreading it evenly.
10. Repeat layers with remaining potatoes, ground beef, and cream sauce.
11. Sprinkle mozzarella and cheddar cheese over the top of the casserole.
12. Cover with aluminum foil and bake for 45–50 minutes, or until the potatoes are tender.
13. Remove foil and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly.
Notes
Serve with a side salad or veggies like green beans, roasted broccoli, or sautéed zucchini.
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat individual portions in the microwave for 2–3 minutes.
To save time, use a can of condensed cream of mushroom soup mixed with 3/4 cup milk instead of making the roux.
To make dairy-free, use vegan butter, dairy-free cheese, and dairy-free yogurt or sour cream.