Hamburger Potato Casserole Recipe That Feels Like Home

Chef Sofia

Bringing Flavor to Your Feed

May 1, 2025

Baked hamburger potato casserole with golden cheese and parsley

Growing up, Tuesday nights belonged to Mama Lou. That was the day she’d shuffle around her tiny but mighty kitchen, humming old lullabies while peeling potatoes with a kind of grace I’ve never quite mastered. The smell of browned hamburger and onions would fill her house, mixing with the buttery scent of warm casserole. Our little hearts always knew what was coming — hamburger potato casserole. And even though we didn’t call it that back then, to us it was simply “Mama’s warm dish.”

Now, I make it in my own kitchen — sometimes with my sister Ouma on speakerphone, sometimes just with Mama Lou’s memory hanging beside me. It’s funny how food ties us to the people we love. A scoop of this casserole brings it all back: the sound of her spoon scraping the sides of her casserole dish, the way she’d tuck a dishtowel into her apron like a sash, and her laughter — oh, her laughter.

“I don’t remember all the stories Mama Lou told at the table, but I remember how I felt — safe, loved, and full.”

Ingredients

Ingredient	Quantity
Lean ground beef	1 pound
Condensed cream of mushroom soup	1 (10.5 ounce) can
Milk	¾ cup
Chopped onion	½ cup
Salt and ground black pepper	To taste
Peeled and thinly sliced potatoes	3 cups
Shredded Cheddar cheese	1 cup

Steps

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with a bit of butter or oil.
In a large skillet over medium heat, cook the ground beef and chopped onion until the meat is no longer pink. Drain any excess fat.
In a bowl, mix the cream of mushroom soup with milk. Add salt and pepper to your taste.
Layer half of the sliced potatoes in the baking dish. Top with half of the beef mixture, then pour half of the soup mixture over it.
Repeat the layers with the remaining potatoes, beef, and soup mix.
Cover with foil and bake for 1 hour. Then uncover, sprinkle with shredded Cheddar cheese, and bake for an additional 15 minutes or until the potatoes are tender and the top is golden.
Let it rest for about 10 minutes before serving. The wait is the hardest part.

“Ouma always sneaked the first cheesy scoop before anyone else — said it was her ‘cook’s right.’ I never argued.”

Nutrition Facts

Nutrient	Amount per Serving
Calories	370
Protein	21g
Carbohydrates	24g
Fat	21g
Saturated Fat	9g
Sodium	620mg
Fiber	2g

Tips

Use a mandoline slicer to get those potatoes just right — thin and even, so they cook all the way through. I remember Mama Lou didn’t have a fancy gadget; she used an old paring knife with the precision of a surgeon.

If you want to try a hamburger potato casserole without soup, you can whisk together 1 cup of sour cream and ½ cup of beef broth with a little garlic powder. It changes the flavor slightly, but it still holds that homey heart.

“Sometimes we’d toss in a handful of frozen peas or corn — not traditional, but it made the dish feel like a whole meal.”

Hands layering beef, potatoes, and sauce into casserole dish — Layer by layer, love and flavor come together in this step

Serving Suggestions

This hamburger potato casserole is the kind of dish that doesn’t ask for much. It’s hearty enough to stand on its own, but when we were kids, Mama Lou always placed it next to a bowl of crisp green beans — sautéed with a bit of garlic and butter. That crunch beside the creamy, cheesy casserole was a small touch that made it feel like Sunday dinner, even on a Tuesday night.

For a more modern plate, I sometimes serve it with a simple arugula salad dressed in lemon and olive oil. The tangy greens cut through the richness, and it makes the meal feel just a bit fresher, especially on warmer evenings.

“Ouma once insisted on adding cranberry sauce on the side, just to be ‘fancy.’ We teased her, but secretly loved it.”

Perfect Drink Pairings

Back in Mama Lou’s house, there was always a pitcher of sweet tea on the table. Sometimes she’d toss in a sprig of mint from her windowsill pot — a tiny act of grace that made us feel like royalty.

Today, I still serve this casserole with iced tea when I want to hold close to those roots. But it also pairs beautifully with a glass of light red wine, like Pinot Noir, or even a crisp apple cider if you want something seasonal and cozy. For kids or non-drinkers, a sparkling apple juice works just as well — and adds that little festive sparkle we all secretly crave.

Restaurant-Style Presentation

Let’s be honest — casseroles aren’t always the prettiest thing on a plate. But they don’t have to be homely. For a dinner party or even just a special family night, spoon the casserole into individual ramekins or small cast iron skillets. Sprinkle a little extra cheese on top, broil for a minute, and garnish with fresh parsley or chives.

“Mama Lou would say, ‘We eat with our eyes first,’ just as she’d line up those mismatched porcelain plates from her collection of garage sale finds.”

If you’re serving buffet-style, consider topping the entire casserole with crispy fried onions for a golden crunch and an elegant touch. A drizzle of sour cream thinned with a bit of milk and laced with garlic salt adds a creamy swirl on top that looks — and tastes — luxurious.

Sliced hamburger potato casserole served with garnish on plate — Cheesy, layered, and full of comfort—every bite tells a story

Storage and Reheating

This casserole stores beautifully. Simply cover with foil or transfer leftovers to an airtight container. It’ll keep in the fridge for up to 4 days. To reheat, I like to use the oven — 350°F for about 15–20 minutes keeps the texture lovely, especially if you add a sprinkle of fresh cheese before baking again.

Microwaving works in a pinch too, but it can make the potatoes a bit soft. If you’re short on time, go for it — just cover it with a damp paper towel to keep the moisture in.

“I used to sneak spoonfuls straight from the fridge. Cold, cheesy potatoes? Still good. Still Mama Lou.”

A Memory to Carry Forward

Every time I make this hamburger potato casserole, I think about the comfort that lives in the little things — a browned edge, a familiar smell, a quiet kitchen. Food has that power. It doesn’t just fill your belly; it gathers the years and brings them to the table. Mama Lou’s recipes never called for perfection. They called for care. For sitting down. For sharing.

And now, when I make this dish for my own children, I see them close their eyes with that first bite — the same way Ouma and I used to. They may not remember every story I tell while we eat, but they’ll remember the warmth. They’ll remember the love baked right in.

“She said the secret ingredient was patience, but I think it was us — all of us around that old kitchen table, again and again.”

If you’re looking for more cozy dishes to warm your heart and table, I’d love to share another family favorite with you: Sweet Pecan Potato Casserole. It’s rich, nostalgic, and every bite is a hug from Mama Lou’s memory.