Scalloped Hamburger Casserole

Scalloped Hamburger Casserole is a family favorite casserole filled with ground beef, cheese, onions, and russet potatoes. A hearty and simple casserole that everyone will love.

Oh my. Oh my. Oh my. Is there anything better than a savory warm casserole during the winter- let's be honest we eat them year round! My family loves casserole and it makes great lunch leftovers during the work week for my husband and I.

My Scalloped Hamburger Casserole is an adaptation on my favorite Scalloped Potatoes and Ham- this recipe happens to be a fan-favorite on this site! I use the same method to make this recipe as I use to make my recipe using ham. One adaptation I make for this recipe is using russet potatoes and leaving the peels on after I scrub them. I love the hearty skins on the potatoes and this is add a rustic hearty touch to this dish.

My family loves this dish because, while we love ham, they also love ground beef or ground turkey in a casserole. My husband and I love how cheesy and hearty this meal is, and it makes great leftovers for us to enjoy later. We use a cheddar and monterey jack blend, but I love adding pepper jack from time to time, or even a smoked cheese.

I have to say that I do a little dance of success when I can find something that makes everyone happy- and is simple to make. I am pretty lucky with two kids that don't give me a lot of issues during meal times, but it certainly happens and pursue the nothing but hot dog and macaroni requests.

What do you need to make Scalloped Hamburger Casserole?

• russet potatoes 
•  butter
• white onion 
• ground beef (or turkey)
• whole milk
• heavy cream
• flour
• Black Pepper
• salt
• garlic powder
• grated cheddar cheese
• grated monterey jack cheese
• 9x13 casserole dish

How do you make Scalloped Hamburger Casserole?

1. Preheat oven to 350 °F. Grease a 9 x 13 casserole dish with cooking spray.
2. Heat butter in a large skillet. Add onions and cook for 1 to 2 minutes. Add beef and cook till no longer pink. Remove from heat, drain excess fat and set aside.
3. Whisk in flour, salt, garlic powder and black pepper with milk and cream until totally combined. Set aside.
4. Using a mandolin (or kitchen knife), slice potatoes into ⅛-inch slices. Layer ⅓ of the potato slices in the casserole dish. Sprinkle on ⅓ of the beef mixture, then ⅓ of the cheeses, then pour on ⅓ of the cream and milk mixture.
5. Repeat this twice more, ending with a sprinkling of cheese and a pouring on of the rest of the cream mixture. Cover dish with foil and bake for 60 minutes. Remove the foil and bake for an additional 20 minutes or until potatoes are tender.

Frequently Asked Questions!

Can I use ground turkey in place of ground beef?

Absolutely! They can be subbed on a 1:1 ratio.

Can I use a different cheese combo?

I love to sub pepper jack for monterey jack cheese. I also like to use a mixture of sharp and mild cheddar.

Can I use Yukon Gold potatoes or red potatoes?

Yes, but I like russet the best. My second choice would be yukon gold.

Looking for more delicious family-friendly casserole recipes?!

Cheesy Broccoli, Turkey, and Rice Casserole

Cheesy Chicken Spaghetti Casserole

Bacon Pierogi Bake

Italian Chicken Potato and Green Bean Bake

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Scalloped Hamburger Casserole

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 20 minutes mins

Course Main Course

Cuisine American

Servings 6 people

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 3 lb russet potatoes washed and peeled
• 2 tablespoon butter
• 1 small white onion diced
• 1 lb ground beef (or turkey)
• 2 cups whole milk
• 1 cup heavy cream
• ⅓ cup flour
• 1 teaspoon Black Pepper
• 1 ½ teaspoon salt
• ½ teaspoon garlic powder
• 1 ½ cup grated cheddar cheese
• 1 ½ cup grated monterey jack cheese

Instructions

 

• Preheat oven to 350 °F. Grease a 9 x 13 casserole dish with cooking spray.
• Heat butter in a large skillet. Add onions and cook for 1 to 2 minutes. Add beef and cook till no longer pink. Remove from heat, drain excess fat and set aside.
• Whisk in flour, salt, garlic powder and black pepper with milk and cream until totally combined. Set aside.
• Using a mandolin (or kitchen knife), slice potatoes into ⅛-inch slices. Layer ⅓ of the potato slices in the casserole dish. Sprinkle on ⅓ of the beef mixture, then ⅓ of the cheeses, then pour on ⅓ of the cream and milk mixture.
• Repeat this twice more, ending with a sprinkling of cheese and a pouring on of the rest of the cream mixture. Cover dish with foil and bake for 60 minutes. Remove the foil and bake for an additional 20 minutes or until potatoes are tender.

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