
Curl up with a piping hot dish full of gooey cheese, juicy beef, and soft potatoes baked to perfection. This is the kind of hearty American comfort food you want at the end of a long day when you need something truly comforting and filling.
My family looks forward to this every time, especially on weekends. When I shared it at a block party, people kept coming back for more and wanted to know how I made it.
Tasty Ingredients
- Colby jack cheese: Grate fresh cheese when you can for melty goodness and the best flavor, pick one that smells creamy with a rich color
- Fresh cracked black pepper: Grinding fresh wakes everything up and balances the whole casserole
- Kosher salt: Add plenty since potatoes love salt, give yours a little taste first
- Onion powder: Use if you want more onion flavor, make sure yours smells fresh for more punch
- Half and half: Keeps things creamy and smooths out the richness of meat and potatoes
- Cream of mushroom soup: Grab a good canned soup for the silkiest sauce and deep flavor
- Minced garlic: Chop or smash fresh for awesome smell and a big savory boost
- Sweet yellow onion: Sweet onions get cozy and mild in the oven, pick out ones with papery skins
- Lean ground beef: Pick fresh, bright beef with not much liquid so your bake won’t come out greasy
- Yukon gold potatoes: Look for smooth, firm ones—skins add tasty flavor and extra goodness if you want to leave them on
Simple Steps to Make It
- Rest and Serve:
- Let it cool for about 15 minutes when you pull it from the oven. Layers will set, and you’ll get tidier slices. Serve it up warm.
- Bake the Casserole:
- Seal the dish with foil and bake at 350°F for 1 hour and 10 minutes, then pull off the foil. Bake 20 minutes longer until the top gets golden brown and bubbly.
- Assemble the Layers:
- Build your casserole in a greased 9x13 dish. Start with potatoes, heap on beef, sprinkle cheese, and pour on sauce. Layer it all, finishing with more cheese right on top.
- Mix Up the Creamy Sauce:
- Stir soup, half and half, both peppers, and salt in a bowl until it’s super smooth. This holds everything together in the oven.
- Brown the Beef and Aromatics:
- Cook beef, chopped onions, and garlic in a big skillet over medium-high heat. Break beef up while stirring. Once it’s no longer pink and the onions go soft, drain the fat.
- Prepare the Potatoes:
- Chop up potatoes into thin coins (about 1/8 inch). Drop them in water right away so they don’t turn brown. Try slicing them all about the same thickness.

My favorite thing is the cheesy brown top when it comes bubbling from the oven. It always makes the house smell amazing and reminds me of my mom’s cozy winter dinners. You can bet my family comes running for that first scoop.
Keeping Leftovers
Store any extras in a sealed container in the refrigerator for up to four days. You can warm it slowly in the oven with foil for the best texture or zap a portion in the microwave for a fast lunch. Freeze in freezer-safe containers for up to two months, and let it thaw in the fridge before reheating.
Ingredient Switch-Ups
Got russets or red potatoes? Go for it—they work fine. Swap ground turkey or chicken for beef if you want something lighter. No Colby jack? Cheddar or mozzarella will melt great too. Need to dodge mushrooms? Use cream of celery or chicken soup instead.

How to Eat It
Enjoy this one just as is, or pair with a crispy salad or steamed broccoli to lighten things up. If you like, spoon on some sour cream or snip fresh chives to take it up a notch. Pack any leftovers for comforting lunches in a thermos if you’re out and about.
Real Comfort Story
Hamburger potato casseroles have deep roots in American kitchens, especially in the Midwest and down South. Folks made the most of what they had, feeding lots of mouths with pantry basics and turning everyday food into something extra special.
Recipe FAQs
- → Can I swap Colby jack for a different cheese?
Of course! Cheddar, Monterey jack, or even a mix of cheeses work well for flavor and melting. Use what you like.
- → How thin do the potato slices need to be?
Slice them about ⅛-inch thick so they cook evenly and layer easily into the dish.
- → Can I prepare this ahead of time?
Sure thing! Assemble it in your dish, cover it up, and refrigerate. When baking, you might need extra time if it’s cold.
- → Do I have to peel the potatoes?
It’s up to you! Keep the skins on for extra texture and nutrients, or peel for smoother layers.
- → What’s the best way to bake it evenly?
Start covered tightly with foil for about 70 minutes, then uncover it for browning. Let it cool before slicing for tidier layers.