Cheeseburger Potato Casserole

This isn’t the most photogenic recipe I’ve made lately, but it sure was a crowd-pleaser!  I actually set out to make Mandi’s Twice Baked Cheeseburger Potatoes, but didn’t have the right kind of potatoes in my 20 lb. bag.  Mine were small and the skins weren’t tough enough for scooping treatment.

In make do, or do without fashion, I used what I had, resulting in this freezer-friendly dish.

Cheeseburger Potato Casserole

  • 1 lb. hamburger
  • 1/4 c. chopped onion
  • 3/4 c. sour cream
  • 2 T. melted butter
  • 1/2 c. milk
  • 4 c. diced baked potatoes  (4-6 potatoes, depending on their size)
  • 1 tsp. salt
  • 2 c. shredded cheese (I used a combination of sharp cheddar and colby-jack, because that’s what I had on hand.)

Bake the potatoes ahead of time.  Allow to cool.  (Scrub and poke holes in your potatoes.  Bake at 400° for an hour, maybe an hour and a half.  They’re done when they are easily stabbed with a fork.)  *** Yes, this can be done in the microwave, but I think that gives them a different texture.

Brown the hamburger and onion.

In a large bowl, mix sour cream, melted butter, milk, salt, and 1 cup cheese.

Dice the potatoes in small pieces with the skins on.  *** This is so much easier if you have the potatoes baked and cooled earlier in the day.  Add potatoes and hamburger to the sour cream mixture.

Spread in a baking dish.  Top with remaining cheese.  Bake at 350° for 30-40 minutes, until bubbly and lightly browned.

*** If I had bacon on hand, I absolutely would have turned this into a bacon cheeseburger casserole.  Yum!

I still want to try Mandi’s twice-baked potato version, but this made for a great comfort food casserole!  What recipes have you created to make do with what you have?


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  1. Thanks for sharing this Amy! Looks easy and delicious…my 2 recipe requirements! 🙂

  2. Mmm, this sounds really good! Now I’m gonna have to try your version!

  3. I bet this would freeze beautifully!

  4. Was looking for something to do with ground beef this week, will certainly try it.

  5. This is absolutely wonderful and if you want a slightly different taste, adding some cream of mushroom soup to it along with some mushrooms gives it a nice new flavor as well.

    • Yes! I’m not doing cream of mushroom right now because we’re gluten-free, but that would definitely work. My husband said it reminded him of tater tot casserole.

  6. Looks yummy!

  7. Roasted Vegetables–I just use whatever I have! Tonight, I did broccoli and threw in the rest of the cherry tomatoes not used in yesterday’s avocado salad–why not? We are not really casserole people (I’ve always thought it was like cooking twice), but we eat the individual components. That one looks good, though. Glad to see one with whole foods for a change–no condensed soups or Ritz crackers, lol! I love your site. 🙂

  8. I make a similar recipe. If you don’t want to worry with baking potatoes first, you can use frozen tater tots or hashbrowns.

    • Yes! My husband mentioned that it reminded him of my Tater Tot Casserole. 🙂

    • the tater tots recipe is the one my fiance introduced me too, hes a meat and potatoes type of guy {what guy isnt} and its hard not to make it one of our staples, but the potatoes variation sounds delicious too…:the buttons on my pants just flew off: yum!!!!!

  9. I was looking for something to do with my frozen hamburger meat and when I saw this I thought, “Oh Yeah, it’s on!”. We had it for dinner last night and we all enjoyed it. I did cook my taters in the microwave (time got away from me and I had no choice) but it was still great. Added chives and garlic too. Thanks!!

    • Chives and garlic would be a great addition! I actually emptied out a container of ranch-sour cream plus regular sour cream, so that added a little zip.

  10. Fun… I wonder if my dad would like this for a good freezer meal? Sounds like a great meat-and-potatoes meal that would be right up his alley. Thanks for including a measurement of potatoes in cups – so many recipes don’t account for the fact that a produce varies in size!

  11. We had this for supper this week and thought it was great! Actually I almost like it better as leftovers than I did the first night.

  12. This made a nice supper.
    But the leftovers – in a tortillia with a scrambled egg is my husband’s new favorite breakfast. He liked it so much that I don’t think I”ll ever be able to make this casserole again without scrambled eggs and tortillas

  13. Made this for dinner tonight and it was delicious! My husband got seconds, which (unlike a lot of husbands) he hardly EVER does. And, he said more than once he thought it was really good. I will definitely be making it again!

    Did you ever try freezing it?

    • Oh, I’m so glad you liked it! I still haven’t tried freezing, but I really don’t know why it wouldn’t work. My cheesy potato casserole has many of the same ingredients and it freezes beautifully.

  14. I see it has been a while since the last comments. Did anyone ever try freezing this? Results?


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