Hamburger casserole is the kind of dinner people remember from their childhood. Browned ground beef, tender sliced potatoes and a creamy cheddar sauce bake into one dish that feeds a crowd for little money. This version builds the sauce from scratch and cooks the potatoes through, which is the part that usually goes wrong.
Serves: 6. Prep: 25 minutes. Bake: 60 to 70 minutes.
Ingredients
- 1½ pounds (680 g) ground beef, 85% lean
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1½ pounds (680 g) Yukon Gold potatoes, scrubbed and sliced ⅛ inch (3 mm) thick
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup (240 ml) beef broth
- 1 cup (240 ml) milk
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1½ cups (6 ounces / 170 g) shredded cheddar, divided
- 1½ cups frozen peas or green beans
- 1½ teaspoons salt, ½ teaspoon black pepper, 1 teaspoon paprika
Instructions
- Heat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Brown the beef in a large skillet over medium-high heat for 6 to 8 minutes, breaking it up. Do not stir constantly, so it browns instead of steaming. Add the onion for the last 3 minutes, then the garlic for 30 seconds. Drain excess fat, leaving about a tablespoon. Season with ½ teaspoon of the salt and the pepper.
- In a saucepan, melt the butter. Whisk in the flour and tomato paste and cook for 1 minute. Slowly whisk in the broth and milk and simmer for 3 to 4 minutes until thickened. Stir in the Worcestershire, paprika, remaining 1 teaspoon salt and 1 cup of the cheese until melted.
- Layer half the potatoes in the dish. Top with half the beef, half the peas and half the sauce. Repeat with the remaining potatoes, beef, peas and sauce.
- Cover tightly with foil and bake for 45 minutes.
- Uncover, sprinkle with the remaining ½ cup cheese, and bake 15 to 20 minutes more, until the potatoes are fork-tender and the top is bubbling and golden.
- Rest for 10 minutes. The sauce thickens as it sits.
How to get the potatoes tender
- Slice them thin. Slices thicker than ¼ inch stay firm in the center. A mandoline or a sharp knife helps. Keep your knife skills sharp with our guide to honing and sharpening kitchen knives.
- Cover for the first bake. Foil traps steam, which cooks the potatoes. Uncovering at the end browns the top.
- Use waxy or all-purpose potatoes. Yukon Golds hold their shape. Russets turn softer and can break apart.
- Do not skip the resting time. The dish needs time to set up for clean servings.
Cook the beef safely and well
Ground beef should reach an internal temperature of 160°F (71°C). In a casserole, the final bake takes care of this, but it is good to check the center with a thermometer, particularly if you assemble the dish ahead. Good browning is where the flavor comes from, so use a hot pan and give the meat room. Our guide to how to sear meat properly explains why it sticks or steams. Raw ground beef also needs careful handling, so review cutting board safety to avoid cross-contamination.
More ground beef casseroles
If you like this style of dinner, these four variations use the same browned beef and different bases.
Ground beef and egg noodles
This is a one-skillet dinner. Brown 1 pound (450 g) ground beef with a diced onion and 2 garlic cloves. Stir in 1 tablespoon tomato paste, one 15-ounce can tomato sauce, 2 cups beef broth, 1 teaspoon Italian seasoning and 1 teaspoon salt. Bring to a boil, add 8 ounces (225 g) wide egg noodles, cover and simmer for 8 to 10 minutes, stirring once or twice, until the noodles are tender. Off the heat, stir in ½ cup sour cream and top with cheese if you like. Add a splash of broth if it seems thick.
Hamburger rice casserole
Brown 1 pound (450 g) ground beef with 1 diced onion and 1 chopped bell pepper. Stir in 1 cup (185 g) uncooked long-grain white rice, one 14.5-ounce can diced tomatoes with juice, 1½ cups beef broth, 1 tablespoon Worcestershire, 1 teaspoon salt and 1 teaspoon chili powder. Pour into a 9×13-inch dish, cover tightly with foil and bake at 375°F (190°C) for 40 to 45 minutes, until the rice is tender. Top with 1 cup shredded cheddar and bake uncovered for 5 more minutes. For rice basics, see how to cook fluffy rice.
Ground beef tater tot casserole
Brown 1½ pounds (680 g) ground beef with 1 diced onion and 2 garlic cloves. Stir in one 10.5-ounce can condensed cream of mushroom soup (or 1½ cups of the cheese sauce from the main recipe), 2 cups frozen green beans, 1 tablespoon Worcestershire and 1 cup shredded cheddar. Spread in a 9×13-inch dish. Arrange about 1 pound (450 g) frozen tater tots in rows over the top. Bake at 400°F (200°C) for 35 to 40 minutes, until the tots are crisp and golden. It is also a good one-utensil dish for a casual evening, much like the meals in our board game night food list.
Ground beef baked ziti
Cook 12 ounces (340 g) ziti for 2 minutes less than the package directs. Brown 1 pound (450 g) ground beef with 1 diced onion and 3 garlic cloves, and add one 24-ounce jar of marinara. Mix 15 ounces (425 g) ricotta with 1 egg, ½ cup grated Parmesan, 1 teaspoon Italian seasoning and ½ teaspoon salt. Toss the pasta with the beef sauce, spread half in a dish, dot with the ricotta mixture, and cover with the rest of the pasta and 2 cups (8 ounces) shredded mozzarella. Bake covered for 25 minutes at 375°F (190°C), then uncovered for 15 minutes more.
Make ahead and freezing
Assemble the casserole up to a day ahead, cover and refrigerate, then add 10 to 15 minutes to the baking time. For the freezer, the pasta, rice and noodle versions freeze best. Potatoes can turn slightly grainy after freezing, so enjoy the potato version fresh or freeze leftovers knowing the texture will change. Cool completely and wrap well. Our freezer-friendly meals guide lists what holds up. Leftovers keep in the fridge for three to four days, and reheat in a 350°F (175°C) oven covered until hot, or in the microwave.
Variations on the main recipe
- Cheeseburger style: add ¼ cup chopped dill pickles and a squeeze of yellow mustard to the beef.
- Extra veggies: add sliced mushrooms or diced carrots to the skillet with the onion.
- Bacon: top with 4 slices of crumbled cooked bacon.
- Different protein: ground turkey works, though it needs more seasoning and a little extra butter.
Common questions
Do I need to cook the potatoes first? Not if they are sliced thin and baked covered.
Why is my casserole greasy? The beef was not drained. Leave only about a tablespoon of fat in the skillet.
Why is the sauce thin? Simmer it a little longer before layering. Our guide to thickening sauces offers other options.
Need more ideas for the same ingredient? See ground beef dinner ideas beyond burgers and tacos. For a poultry version of a comfort-food bake, try our chicken and broccoli casserole with rice.
