Cheesy Hamburger Potato Casserole with Potato Crust

Cheesy Hamburger Potato Casserole

Overlapping potato slices line the bottom and sides of the dish, framing a creamy filling of browned beef and corn. Prebaking the potatoes gives them time to become tender before the filling goes in. Cheddar is added near the end in scattered patches, leaving the beef, corn, and lightly golden potato border visible.

The key checkpoint is the center of the potato base: a fork should slide into the slices easily before you add the filling. This casserole serves 6.

Ingredients

• 2 pounds Yukon Gold potatoes (about 900g), sliced about 1/8 inch thick
• 2 tablespoons butter (about 30g), melted
• 3/4 teaspoon kosher salt, divided, or to taste
• 1/2 teaspoon black pepper, divided
• 1 1/4 pounds ground beef (about 575g)
• 1 medium yellow onion (about 150g), diced
• 2 garlic cloves, minced
• 1 cup corn kernels (about 165g), thawed if frozen or drained if canned
• 1 can (10.5 ounces) condensed cream of mushroom soup
• 1/4 cup milk
• 1 1/2 cups shredded sharp cheddar cheese (about 170g), preferably freshly shredded
• 2 tablespoons chopped fresh parsley

How to Make Cheesy Hamburger Potato Casserole

1. Prepare the dish: Preheat the oven to 400°F (205°C). Use about 1 tablespoon of the melted butter to coat the bottom and sides of a deep 9-inch square baking dish. Slice the potatoes evenly, about 1/8 inch thick.
2. Prebake the potato lining: Toss the slices with the remaining butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Overlap them across the bottom of the dish and arrange more slices partway up the sides. Bake uncovered for about 30 to 40 minutes, checking at 30 minutes. Do not add the filling until a fork enters the center slices easily; bake longer if they are still firm. The exposed edges should be lightly golden.
3. Brown the beef: While the potatoes bake, cook the ground beef and onion in a large skillet over medium-high heat for about 10 to 12 minutes, breaking up the beef, until browned throughout with no pink remaining. Reduce the heat if the beef starts to scorch. Drain excess fat, then add the garlic and cook briefly. Season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
4. Make the filling: Whisk the condensed soup and milk together in a bowl. Off the heat, stir them into the beef with the corn. The sauce should coat the beef and kernels without pooling in the skillet.
5. Fill the potato lining: Spoon the beef mixture over the fork-tender potato base. Spread it evenly, leaving the potato slices along the upper sides exposed. Return the uncovered dish to the oven for about 7 to 10 minutes.
6. Add the cheddar: Scatter the cheese in uneven patches, leaving some beef and corn visible. Bake for another 8 to 10 minutes, until the cheese has melted and the filling is hot and gently bubbling. If the exposed potato edges brown too quickly, loosely shield just those edges with foil.
7. Rest and serve: Let the casserole rest for 10 minutes so the filling settles slightly. Scatter the parsley over the top and serve from the dish.

Why Prebake the Potato Lining?

The cooked beef filling needs much less oven time than the potatoes. Prebaking the thin slices uncovered helps the base become tender before the moist filling covers it and lets the exposed border begin to brown. Slice thickness, the baking dish, and the oven can all affect timing, so test near the center rather than judging by the golden edges. The potatoes beneath the filling will be tender, not crisp throughout.

Keeping the Filling Creamy, Not Greasy

Drain the browned beef before adding the soup mixture. The 1/4 cup of milk loosens the condensed soup enough to coat the beef and corn without flooding the potato base. For a different flavor, substitute one 10.5-ounce can of condensed cream of celery soup. Colby Jack can replace the cheddar, though the topping will look less distinctly orange.

What to Serve With It

Serve the casserole with a simple green salad or steamed broccoli. For another ground-beef dinner, try Ground Beef Ramen Stir Fry with Broccoli and Peppers.

Storage and Reheating

Cool leftovers and refrigerate them in an airtight container for up to 3 days. Microwave individual portions in short increments until hot, or reheat a larger portion covered in a 350°F (175°C) oven until hot throughout. The potato edges may soften after reheating.

You can assemble the casserole ahead, but a chilled dish may need longer in the oven. Check that the center is thoroughly hot rather than relying on the fresh-assembly timing. A fully baked, cooled casserole can also be tightly wrapped and frozen for up to 2 to 3 months. Thaw it in the refrigerator before reheating; the potato texture may change.

Nutrition

Approximate nutrition per serving (1/6 of the casserole): 520 calories, 30g protein, 28g fat, and 39g carbohydrates. Approximate per 100g: 150 calories, 9g protein, 8g fat, and 11g carbohydrates. Values vary with the ground beef, soup, cheese, and amount of fat drained.