Easy Cheesy Hamburger Potato Casserole Recipe

a slice of hamburger potato casserole recipe on a plate

5 from 4 votes

Easy Cheesy Hamburger Potato Casserole Recipe

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 Time10

Cook Time45

Total Time55

Course: Entrees

Cuisine: American

Diet: Gluten Free

Method: Oven/Stovetop

Servings: 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 9x13-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