Hamburger Potato Stroganoff Dinner (Without Cream Soup)
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This Creamy Hamburger Potato Stroganoff dinner is the perfect blend of simple, easy-to-find ingredients.
Ground beef is simmered with onions and baked with potatoes in a rich silky, creamy sauce, topped with mozzarella cheese.Serve this yummy casserole with a side of green beans or your favorite vegetable for a hearty meal.
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Growing up, Hamburger Helper was a staple in my family’s kitchen, and I have to admit—I loved it! But as I got older, I started to think about the artificial flavors and ingredients that came with it. That’s when I decided to take matters into my own hands and create a Potato Stroganoff Hamburger Helper copycat recipe, using ingredients I can feel good about serving to my family.
This dish is a family-friendly dinner you’ll want to make on repeat, especially on those chilly winter nights when you’re craving something warm and satisfying.
And to make it even better, I love pairing this potato casserole with my stuffed cheesy garlic bread recipe—it’s the ultimate cozy meal combo!
Why you will love this creamy hamburger potato stroganoff
Hearty – The blend of tender potatoes and savory ground beef makes this dish both filling and nourishing, satisfying even the biggest appetites.
Family-Friendly – This cheesy potato dish is a hit with everyone around the table. Even the pickiest eaters will ask for seconds!
Comfort Food – When the temperature drops, this casserole becomes the ultimate go-to. It’s the perfect warm, cozy meal for those crisp fall or chilly winter days.
Versatile – Make this recipe your own! Add a handful of fresh herbs or toss in some extra veggies—the possibilities are endless for customizing this comforting casserole.
Forget the Boxed Stuff – Once you see how easy and delicious this homemade version is, you’ll never reach for Hamburger Helper again.
Simple ingredients
- Ground Beef – Use lean ground beef to make this hamburger potato stroganoff. I tend to use 90/10 to cut down on some of the fat.
- Onion – My preference is either diced white, yellow onion, but red onion will work.
- Potatoes -Russet potatoes are best, but any type of potato will work, sliced into 1/4″ discs.
- Butter – Salted or unsalted both work. If you don’t have butter; vegetable oil or safflower oil will also work.
- Flour – Use all purpose flour to thicken up the stroganoff.
- Half and Half – Gives this dish creamy sauce, but milk can be substituted. Any kind of milk will work, though nonfat milk and skim milk will not give you the same consistency.
- Beef Broth – Use a low sodium beef broth or beef stock so you can control the amount of salt.
- Spices – Garlic Powder, Onion Powder, Black Pepper and Salt.
- Sour Cream – Full fat is best but reduced-fat sour cream will also work.
- Mozzarella Cheese – Mozzarella adds that cheesy goodness to this beef stroganoff.
Additional ingredients
Mushrooms – If you’re looking to add even more depth to this dish, toss in 1 ½ cups of fresh sliced mushrooms after the onions have softened. Almost any variety will work—just steer clear of shiitake.
While fresh mushrooms are ideal, canned can be a good substitute in a pinch. And if you have some mushroom skeptics at home, try chopping them up finely—they’ll blend right in, and no one will even notice they’re there!
How to make potato stroganoff
Step 1: Preheat oven to 375 degrees. Brown ground beef with the onion in a large skillet until the onion has softened and there is no more pink in the beef. Drain the beef fat and set the ground beef mixture aside.
Step 2: In the same pan, melt the butter over medium heat. Add flour and combine into a paste. Cook for one minute, stirring constantly.
Step 3: Add the half and half and beef broth. Whisk together and simmer for about 5-7 minutes until the sauce thickens. Add the salt, black pepper, onion powder and garlic powder and incorporate into the sauce.
Step 4: Add ground beef mix and sour cream into sauce.
Step 6: Slice the potatoes into thin slices about 1/4″. You can peel the potatoes or leave the potato skin on.
A mandolin is a great tool to use to speed up the process.
I usually wait to cut the potatoes until the sauce comes together so they do not turn colors. You could prep the potatoes ahead of time by keeping them in a water bath to prevent browning. Be sure to dry them well before layering into the pan.
Step 7: In a prepared 9 x 13 pan, layer half of the potatoes in the bottom of the pan. Pour half of the sauce over the potatoes and sprinkle half of the cheese over the sauce. Repeat with the rest of the potatoes, meat mixture and cheese.
Step 8: Bake covered for 1 hour. Remove cover and bake for an additional 15 minutes until the cheese begins to brown. Let the casserole rest for 10 minutes before serving.
Quickly test the potatoes to be sure they are tender. Cooking time can vary depending upon how thick the potatoes were sliced.
Kitchen supplies to make Hamburger Potato Stroganoff
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Buy Now → Potato stroganoff storage and make ahead directions
Make Ahead: If you want to get a jump on dinner prep, this casserole is perfect for making ahead. Prepare it up to the baking step, then cover and store it in the fridge for up to 3-4 days. When you’re ready to bake, take the casserole out of the fridge and let it sit at room temperature for 30 minutes before popping it in the oven. Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Reheat: For easy reheating, microwave individual portions in 30-second intervals until warmed through.
Freeze: Got leftovers? No problem! You can freeze your potato stroganoff for up to 3 months in an airtight container. When you’re ready to enjoy it again, simply defrost it overnight in the fridge and reheat in the oven or microwave.
Tips for making potato stroganoff
- Make sure to slice the potatoes thinly and try to get them the same size so they cook at the same pace.
- To prevent the potatoes from browning cut while the sauce is cooking or cover them in water until you are ready to put the casserole together.
- Top with your favorite hot sauce for a touch of spice.
- For that extra zip of flavor add a touch of Worcestershire sauce or dijon mustard to the ground beef mixture.
- Test to be sure the potatoes are cooked through and tender. Cook time may vary depending on how thick you cut the potatoes.
FAQ
For a casserole stroganoff, ground beef is best, though you can also use ground turkey or chicken.
Often, stroganoff is served with egg noodles or mashed potatoes on the side. However, in this dish potatoes are cooked with the meat giving you a one dish meal. Serve the casserole with a dinner salad and garlic bread.
Yes, stroganoff is considered a Russian dish. The recipe was first published in a popular Russian cookbook in 1871 and has become a popular family dish.
You can add mushrooms for more flavor as well as shallots or pearl onions. Having enough salt is key to this stroganoff recipe. You could also top the casserole with fried onion straws.
Recipe variations
- In a pinch, you could substitute the homemade cream sauce for a can of cream of mushroom soup, but I think you’ll find the sauce very easy to make.
- Up the savory flavor of this casserole and add crumbled bacon. Nothing beats yummy bacon deliciousness.
- Substitute ground beef with ground turkey or chicken.
- For added flavor, top the casserole with fried onion straws.
More delicious casserole dishes
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Potato Stroganoff
Ingredients
- 1 1/2 pounds Ground Beef
- 1 small Onion Diced
- 2 pounds Russet Potatoes Sliced Cut into 1/4" discs
- 1/4 cup Butter
- 1/4 cup Flour
- 1 1/2 cup Half and Half Milk can be substituted
- 1 1/2 cups Beef Broth
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Black Pepper
- 1 1/2 teaspoon Salt
- 1/3 cup Sour Cream
- 1 cup Mozzarella Cheese
Instructions
- Preheat oven to 375 degrees.
- Brown ground beef with onion in a large pan until the onion has softened and there is no more pink left in the meat. Drain the hamburger meat and set aside.1 1/2 pounds Ground Beef, 1 small Onion Diced
- In the same pan, melt the butter over medium heat. Add flour and combine into a paste. Cook constantly stirring for one minute.1/4 cup Butter, 1/4 cup Flour
- Add the half and half and beef broth. Whisk together and simmer until the sauce thickens for about 5-7 minutes. Add the salt, black pepper, onion power and garlic powder and incorporate into the sauce.1 1/2 cup Half and Half, 1 1/2 cups Beef Broth, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 1 teaspoon Black Pepper, 1 1/2 teaspoon Salt
- Add the ground beef mixture and sour cream into sauce.1/3 cup Sour Cream
- Slice the potatoes into thin slices about 1/4". You can peel the potatoes or leave the potato skin on. A mandolin is a great tool to use to speed up the process.
- In a prepared 9 x 13 pan layer half of the potatoes in the bottom of the pan. Pour half of the sauce over the potatoes and sprinkle half of the cheese over the sauce. Repeat with the rest of the potatoes, meat mixture and cheese.2 pounds Russet Potatoes Sliced, 1 cup Mozzarella Cheese
- Bake covered for 1 hour. Remove cover and bake for an additional 15 minutes until the cheese begins to brown. Let the casserole rest for 10 minutes before serving.
Notes
- Make sure to thinly slice the potatoes and try to get them the same size so they cook at the same pace.
- To prevent the potatoes from browning cut while the sauce is cooking or cover them in water until you are ready to put the casserole together.
- Top with your favorite hot sauce for a touch of spice.
- For that extra zip of flavor add a touch of Worcestershire sauce or dijon mustard to the ground beef mixture.
- Test to be sure the potatoes are cooked through and tender. Cook time may vary depending on how thick you cut the potatoes.
So good and hearty..great for cold winter days!!
Making this for the family tonight! Perfect for a chilly MN night!
The perfect combination of two of my favorite ingredients: Potatoes and hamburger. I loved how easy it was to prepare, but I loved even more how happy my family was to enjoy a new dish. It was devoured. Rich in flavor.
Thank you.
Thank you Giangi! So glad your family loved the casserole. I appreciate your feedback!
Made this for my in laws and it was a hit! Everyone enjoyed it and I wish we had leftovers!
I haven’t made the dish yet, but I love how you outline the directions with incorporating the measurements of the ingredients so that I don’t have to scroll back to the top of the recipe (Pinterest can be so slow, with ads popping up). That is so helpful!
Thanks Trish! I agree, I hate the scrolling back and forth. I hope you come back and leave a comment and rating after you try the recipe.