Jeannie's Famous Potato Hamburger Casserole

Jeannie's Famous Potato Hamburger Casserole


"This is something I made up that my family loves. When making it for just my hubby and I, I will add bell peppers and some banana hot peppers to it - really yummy then, but the boys don't like it that way."

Ingredients 2 h 15 m {{adjustedServings}} servings 849 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 849 kcal
  • 42%
  • Fat:
  • 65 g
  • 100%
  • Carbs:
  • 35.4g
  • 11%
  • Protein:
  • 31.9 g
  • 64%
  • Cholesterol:
  • 210 mg
  • 70%
  • Sodium:
  • 488 mg
  • 20%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat oil in a large heavy skillet over medium heat. Cook and stir onions until translucent; set aside. Cook ground beef until evenly brown. Drain excess fat, and set beef aside. Melt butter in the skillet. Add flour, and stir with a whisk for 5 minutes. Gradually whisk in 3 cups milk, then the cream. Simmer, stirring frequently, over medium-low heat for 10 minutes until the sauce has thickened and is smooth. Season with salt and pepper, and remove from heat.
  3. Spread a small amount of sauce in the bottom of a 9x13 inch casserole dish. Alternate layers of potatoes, onions, ground beef, cheese and sauce, with 2 to 3 layers of each. Reserve some cheese to sprinkle on top. If you run short of sauce, press down on all layers, and add milk as needed. Sprinkle remaining cheese on top.
  4. Bake in preheated oven for 45 to 55 minutes, or until potatoes are soft.
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Reviews 115

  1. 127 Ratings


I found this recipe looking for some real comfort food for dinner tonight with ingredient that I had. I'd like to start off by saying that I am not a calorie-counter-- never, ever actually, but happened to see the calorie count in the nutrition info and was shocked at the calories and fat in this dish! 852 calories and 64.8 gms of fat in one serving! Holey Moley! I made some substitutions for taste and to lower the cal/fat. I parboiled my potatoes, but I won't bother next time. An hour in the oven will be fine as long as you slice them relatively thin (1/8 inch). I added a few dashes of Worcestershire sauce and some chopped banana peppers (with the extra juice squeezed out) to the ground beef. For the sauce I substituted 1.5 cups of 2% milk and 1.5 cups of light chicken stock for the 3 cups of milk. Instead of a cup of heavy cream I used 1/2 cup of sour cream that I had on hand. I was going to add a full cup but the sauce was rich enough with only 1/2 cup . These substitutions cut the fat and calories by half! I also added an additional 1 tbl. of flour to the roux because some other reviewers complained of runniness. I browned-up the roux to make the sauce a little more robust. Be sure to keep the flame low and keep stirring. I used 2 cups of cheese instead of 4, which seemed like overkill: I used 1 cup of a jack, cheddar, asadero blend and 1 cup of shredded mozz. I cooked it for an hour in a large cast-iron skillet and it was perfectly done: crisp and bro


This is SOOO good!The only changes I made were a can of evaporated milk in place of the cream,and cut down the amount of potatoes to 4.I also chopped the onion instead of slices. Very hearty and very tastee! My husband and son loved it,and I have saved this recipe for sure!


What a wonderful flavor. After reading some reviews about not being able to get the potatoes fully cooked, I just boiled them before slicing them. (brought them to a boil, turned them off and covered them for ten minutes, then I bathed them in cold water, till I was ready to slice them) The result was a slightly under cooked potato that finished off nicely in the casserole. It turned out great. The next day I put the left overs in an augratin dish over a bed of frozen peas. I added a tbls of heavy cream to the peas, and topped it all with a little more cheese. Again great result.