Hamburger Potato Cheese Casserole

Hamburger Potato Cheese Casserole:

I like recipes with potatoes and this recipe is a great combination of potatoes, ground beef, and cheese. Very easy, delicious meal prepared in the oven.

Potatoes are always a good idea, and if you add something you like with potatoes, that will be a real hit! If you need a meal in minutes then this is for you.

Sometimes what you really need for dinner is something that’s unassuming and not at all fancy but is comforting and filling and tasty as can be. Basically, what you need are meat and potatoes, and this Cheesy Hamburger Potato Casserole is just the way to get it.


5 large russet potatoes, peeled and sliced about 1/4-1/2 inch thick

2 -3 tablespoons chopped onions

1 lb ground beef ( really lean is preferable)

salt and pepper

Cheese sauce (the same one I use for macaroni and cheese)

2 cups milk ( I use skim)

3 tablespoons butter

3 tablespoons flour

1/2 teaspoon salt

1/2 teaspoon pepper

8 ounces shredded sharp cheddar cheese

ketchup ( optional condiment)


I use a 2 1/2 quart covered casserole dish for this. This will stick unless you have a great non-stick baking dish.

Preheat oven to 350.

Brown hamburger and onion.

Place a layer of sliced potatoes in the casserole dish, top with half of hamburger/onion mixture. Salt and pepper to taste (kind of depends on how salty your cheese sauce is – you can always salt it later if it needs it).

Repeat layering of potato slices and hamburger mixture (and salt and pepper if desired).

Make Cheese sauce:

Melt 3 T butter in a saucepan over med-high heat.

Add 3 T flour, and salt, and pepper. Stir quickly to blend.

Add 2 cups milk; stir with a whisk to incorporate butter/flour mixture.

Reduce heat, stir till thickened and bubbly.

Remove from heat and add shredded cheddar. Stir until cheese melts.

Pour cheese sauce over hamburger and potatoes in baking dish. Push potatoes around to let cheese sauce into all of the crevices so it’s well coated.

Cover and place in oven. Bake for about 1 1/2 hours, till potatoes are tender and the top is browned. I like to take off the lid for the last 20 minutes or so to brown the top a bit.

Even with the leanest ground beef, this can get little pools of grease on top – I just spoon these off. It doesn’t mean the whole thing is greasy – just cheesy.

My family members consider generous amounts of ketchup a necessary addition to this dish. I like it fine by itself (ok, maybe a spot of ketchup on the side).

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