Hamburger Potato Stroganoff Dinner (Without Cream Soup)
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This Hamburger Potato Stroganoff is comfort food at its best. You get layers of thinly sliced potatoes, savory ground beef, and a rich sour cream sauce baked under a blanket of bubbly cheese.
Most stroganoff casseroles call for canned soup, but this one is made completely from scratch with simple ingredients you probably already have in your kitchen.
I’ve been making ground beef casseroles for years, and this hamburger potato casserole is one I come back to often. I tested it a few different ways to get the sauce just right and ensure the potatoes turn out tender every time.
If you love recipes like my ground beef noodle stroganoff and Swedish meatballs, you are going to love this comfort food classic.
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 & Satisfying – Layers of beef, potatoes, and creamy sauce make this a filling dinner.
- Family-Friendly – A cozy casserole everyone at the table will enjoy.
- Budget-Friendly – Made with simple, affordable ingredients you probably already have.
- No Canned Soup – A homemade sauce keeps it rich and flavorful without shortcuts.
Simple ingredients
Recipe Notes
- Ground Beef – I like 90/10 for flavor without too much grease.
- Potatoes – Russets work best since they hold their shape and soak up the sauce.
- Half and Half – Makes the sauce creamy and rich. Milk works too, but avoid skim.
- Sour Cream – Adds tang and keeps the sauce smooth.
See recipe card below for a full list of ingredients and measurements.
Optional Add-Ins
- Fried Onion Straws – Sprinkle over the top during the last few minutes of baking for crunch and flavor.
- Mushrooms – Stir in about 1 ½ cups of sliced mushrooms after the onions soften. Fresh is best, but canned will work. If you’re cooking for mushroom skeptics, chop them small so they blend right in.
- Bacon – Crumble in cooked bacon before baking for a smoky, salty boost.
- Vegetables – Add peas, carrots, or green beans for color and extra nutrition.
- Hot Sauce – My son swears by a few dashes stirred into the sauce. It doesn’t make the casserole spicy, but it does give the creamy base a little extra kick.
How to make potato stroganoff
Step 1: Preheat oven to 375 degrees. Brown ground beef with the onion in a large skillet.
Step 2: Make a roux with butter and flour.
Step 3: Add liquids.
Step 4: Simmer and season.
Step 5: Stir in sour cream and ground beef.
Step 6: Slice the potatoes. A mandolin is a great tool to use to speed up the process.
Step 7: Layer the potatoes in a greased baking dish.
Prot Tip: I usually wait to cut the potatoes until the sauce comes together so they do not turn brown. 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 8: Layer the potatoes, sauce, and cheese.
Step 9: Bake covered for 1 hour. Remove cover and bake for an additional 15 minutes to let the cheese brown.
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: 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.
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Potato Stroganoff Recipe
Equipment
Ingredients
- 1 ½ pounds Ground Beef
- 1 small Onion Diced
- ¼ cup Butter
- ¼ cup Flour
- 1 ½ cup Half and Half Milk can be substituted
- 1 ½ cups Beef Broth
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Black Pepper
- 1 ½ teaspoon Salt
- ⅓ cup Sour Cream
- 2 pounds Russet Potatoes Sliced Cut into ¼" discs
- 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 ½ 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.¼ cup Butter, ¼ 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 ½ cup Half and Half, 1 ½ cups Beef Broth, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 1 teaspoon Black Pepper, 1 ½ teaspoon Salt
- Add the ground beef mixture and sour cream into sauce.⅓ 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.2 pounds Russet Potatoes Sliced
- 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.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
- Slice evenly – Cut potatoes thin and uniform so they cook at the same pace.
- Prevent browning – Slice while the sauce cooks or keep them in water. Pat dry before layering.
- Check doneness – 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.
I am wondering if I can use heavy cream in place of half and half? Would love to cook this and just happen to have heavy cream from making stroganoff last night, using totally different ingredients.
Hi there! Yes, heavy cream will work just fine in place of the half and half. It’ll make the sauce a little richer, but still delicious. Since you already have it on hand from last night’s stroganoff, you’re good to go. If it feels a bit thick, you can always thin it with a splash of milk or broth.