Easy Cheesy Hamburger Potato Casserole Recipe

5 from 2 votes
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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! 

an overhead shot of a hamburger potato casserole recipe in a baking dish

What Makes This Recipe Great

a slice of casserole on a brown plate

This hearty, tasty Hamburger Potato Casserole Recipe is pure comfort food made healthier! Ground beef is sauteed with onions and garlic, then covered in a creamy sauce and layered with tender cheesy potatoes. More cheese is added on top and the casserole is baked to bubbling, golden brown perfection. 

The lightened-up cream sauce is made with Greek yogurt, so you still get all the creamy goodness without the added calories. My whole family loved this dish, and it took me only 10 minutes to throw together. Serve with your favorite vegetable side dish or a side salad and watch even your picky eaters gobble it up!

For more easy dinner recipes, try these Spinach and Chicken Enchiladas or this Big Mac Casserole.

Ingredient Notes

recipe ingredients in small bowls and lableled

Made with super simple ingredients, this hearty meal is perfect for busy weeknights. Prepped in 10 minutes, and the oven does the rest. 

See recipe card for specific measurements:

  • lean ground beef: Substitute ground turkey or ground chicken if desired. Make sure to use 93/7 so the casserole isn’t greasy.
  • chopped onion
  • minced garlic
  • medium Russet potatoes: Sliced into rounds about 1/4” thick, similar to scalloped potatoes ( I leave the skin on). You can use Yukon gold potatoes if that’s what you have on hand. 
  • mozzarella cheese & sharp cheddar cheese: You can also sub colby jack, Monterey jack or dairy-free cheese. 
  • Worcestershire sauce– feel free to sub coconut aminos if needed.
  • garlic powder
  • onion powder
  • Paprika

Cream Sauce

  • Greek yogurt: We’re using Greek yogurt instead of sour cream for a lightened-up version of this ground beef casserole, but feel free to substitute sour cream or dairy free sour cream or yogurt if desired. 
  • Milk: Use plant-based milk or regular whole milk 
  • beef broth
  • salt and black pepper to taste
  • butter: can sub vegan butter if needed
  • gluten-free all-purpose flour: I love Bob’s Red Mill or King Arthur’s Measure for Measure.
  • shredded cheddar cheese

Step-by-Step Instructions

Cream Sauce

numbered step by step photos showing how to make this recipe

Meat Mixture

more step by step photos showing how to prepare the meat

Hamburger Potato Casserole

photos showing how to assemble the casserole
  1. Preheat Oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
  2. Make Meat Mixture: In a large skillet, cook the ground beef over medium heat until it’s browned and no longer pink. Drain ALL excess fat from the skillet. This is a crucial step in the process so the casserole doesn’t become greasy. Add the chopped onion and minced garlic to the skillet with the ground beef. Cook for an additional 2-3 minutes until the onion is softened. Stir in the Worcestershire sauce, garlic powder, onion powder, and paprika. Remove from heat and set aside.
  3. Make Roux: In a separate saucepan, melt the butter over medium heat. Whisk in the gluten-free all-purpose flour and cook for 1-2 minutes until it forms a smooth paste (roux). 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 to taste. See notes for an substitute for homemade roux.
  4. Build Casserole: Arrange half of the sliced potatoes in an even layer on the bottom of the prepared baking dish. Spread half of the cooked ground beef mixture over the layer of potatoes. Pour half the cream sauce over the ground beef layer, spreading it evenly. Repeat the layers with the remaining potatoes, ground beef, and cream sauce
  5. Add Cheese & Bake: Sprinkle the mozzarella cheese and sharp cheddar cheese over the top of the casserole. Cover the baking dish with aluminum foil and bake in the oven for about 45-50 minutes, or until the potatoes are tender. Remove the foil and return the casserole to the oven for an additional 10-15 minutes, or until the cheese is melted and bubbly.
hamburger potato casserole sliced onto a plate

Mac’s Pro Tip

Serving Tips

  • Serve this delicious meal with a side salad or your favorite side of veggies: green beans, roasted broccoli, or sauteed zucchini work well. 

Storage Tips

  • Store leftovers in an airtight container for up to 4 days in the refrigerator. Reheat individual portions in the microwave for 2-3 minutes and serve. 

Substitutions

  • See the FAQs section or the note section on the recipe card to get an easy substitution for the homemade roux. This is a great option if you are running low on time and need a quick option.
an up close photo showing the potato and meat up close.
Is this casserole gluten-free?

This recipe is gluten-free. I used Bob’s Red Mill gluten-free flour to make the roux. If you are not gluten-free, you can use regular flour.

Is there something I can sub for the roux?

You can sub my homemade Cream of Mushroom Soup recipe or opt to use a 10.5-ounce can of condensed store-bought cream of mushroom soup diluted with 3/4 cup milk. You can mix it in the beef or add it to the top of the meat mixture as the recipe calls for with the roux.

Can this recipe be made dairy-free?

Absolutely. Simply use vegan butter, dairy-free cheese and dairy-free yogurt/sour cream for the roux.

More Easy Casserole Recipes

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Easy Cheesy Hamburger Potato Casserole Recipe

5 from 2 votes
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
Servings: 8 servings

Ingredients  

  • 2 lbs. ground beef 93% lean 7% fat
  • 1 1/4 cup chopped onion
  • 3 cloves garlic minced
  • 3 medium Russet potatoes sliced into rounds about 1/4” thick ( I leave the skin on)
  • 1 cup mozzarella cheese
  • 1 cup sharp cheddar cheese
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon paprika
  • salt and pepper to taste

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

Instructions 

  • Preheat Oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
  • Make Meat Mixture: In a large skillet, cook the ground beef over medium heat until it's browned and no longer pink. Drain ALL excess fat from the skillet. This is a crucial step in the process so the casserole doesn't become greasy. Add the chopped onion and minced garlic to the skillet with the ground beef. Cook for an additional 2-3 minutes until the onion is softened. Stir in the Worcestershire sauce, garlic powder, onion powder, and paprika. Remove from heat and set aside.
  • Make Roux: In a separate saucepan, melt the butter over medium heat. Whisk in the gluten-free all-purpose flour and cook for 1-2 minutes until it forms a smooth paste (roux). 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 to taste. See notes for an substitute for homemade roux.
  • Build Casserole: Arrange half of the sliced potatoes in an even layer on the bottom of the prepared baking dish. Spread half of the cooked ground beef mixture over the layer of potatoes. Pour half the cream sauce over the ground beef layer, spreading it evenly. Repeat the layers with the remaining potatoes, ground beef, and cream sauce
  • Add Cheese & Bake: Sprinkle the mozzarella cheese and sharp cheddar cheese over the top of the casserole. Cover the baking dish with aluminum foil and bake in the oven for about 45-50 minutes, or until the potatoes are tender. Remove the foil and return the casserole to the oven for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Notes

Serving Tips

Serve this delicious meal with a side salad or your favorite side of veggies: green beans, roasted broccoli, or sauteed zucchini work well. 

Storage Tips

Store leftovers in an airtight container for up to 4 days in the refrigerator. Reheat individual portions in the microwave for 2-3 minutes and serve. 

Substitutions

You can sub my homemade Cream of Mushroom Soup recipe or opt to use a 10.5-ounce can of condensed store-bought cream of mushroom soup diluted with 3/4 cup milk. You can mix it in the beef or add it to the top of the meat mixture as the recipe calls for with the roux.

Dairy-Free Option

Simply use vegan butter, dairy-free cheese, and dairy-free yogurt/sour cream for the roux.

Nutrition

Serving: 1serving | Calories: 403kcal | Carbohydrates: 22g | Protein: 36g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 382mg | Potassium: 893mg | Fiber: 2g | Sugar: 4g | Vitamin A: 521IU | Vitamin C: 7mg | Calcium: 264mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Me

Mother, wife, cookbook author, recipe creator an open book

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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