I’m in the kitchen with Made In’s new bakeware set making our brand new Cheeseburger Casserole! It’s a spin on Roy’s Cheesy Potato Stack from the book, and trust me, you are going to have a new go-to dinner. This recipe is easy to make, perfect for weeknight eating, and something the whole family will love.

cheeseburger casserole

Speaking of love, I couldn’t be more excited about Made In’s Bakeware set. This beautiful set of rectangular, oval, and square baking dish sizes cover all of your baking needs. They are made in France from porcelain from a 202-year-old recipe, and it results in a gorgeous and high-quality dish for your kitchen.

cheeseburger casserole prep shot with peppers

These porcelain baking dishes are oven safe up to 650ºF, freezer safe, and naturally nonstick. It’s incredibly versatile for just about anything you need. I love using mine for tomato and garlic confit, a cobbler like my Cherry Cobbler or Blueberry Cobbler in my cookbook, or lasagna that I make for my neighbor each week.

The key to this Cheeseburger Casserole is all about the cheese. I don’t think you can ever have too much cheese, so feel free to add it liberally. Truthfully, I think it is pretty hard to go wrong with potatoes, cheese, and beef. It’s something the whole family will love. Plus, it’s an easy recipe to put together for weeknight eating!

layering potatoes in cheeseburger casserole

If you try this Cheeseburger Casserole, be sure to rate and review it below. And if you want to follow along, head to Instagram and Pinterest for more inspiration!

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cheeseburger casserole

Cheeseburger Casserole

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  • Author: Teri Turner
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Casserole
  • Method: Oven
  • Diet: Gluten Free


This Cheeseburger Casserole is easy to make and perfect for weeknight eating for the whole family.


1 tablespoon softened butter, for greasing


For the Potatoes:

1 tablespoon kosher salt

1 pound Yukon Gold potatoes, sliced into ¼ inch rounds


For the Ground Beef:

¾ teaspoon kosher salt

¾ teaspoon garlic powder

¾ smoked paprika

¼ teaspoon freshly ground black pepper

¼ teaspoon red pepper flakes, optional

2 tablespoon extra-virgin olive oil

1 pound ground sirloin, we used 90/10%


For the Casserole:

2 tablespoon extra-virgin olive oil, if needed
½ cup chopped yellow onion

2 to 3 jalapeños, seeded and sliced into 1/8 inch thick rounds, around ½ cup

½ cup cold whole milk

2 teaspoons cornstarch

¾ teaspoon freshly ground black pepper, divided

1 teaspoon kosher salt, divided 

10 ounces shredded cheddar cheese (about 2 ½ cups), divided

1 red bell pepper, diced


Preheat the oven to 400F.

Thoroughly grease an 8 x 8 inch, or similar size, glass baking dish with butter.

Prepare a large bowl of ice water.


Prepare the Potatoes

Fill a large pot with water, add 1 tablespoon of salt, and bring to a boil over high heat. Add the sliced potatoes and cook for 5 minutes. Drain the potatoes and transfer them to the ice water to cool, for about 5 minutes. Drain, dry, and set aside.

Prepare the Beef

In a small bowl, stir together the salt, garlic powder, smoked paprika, black pepper and red pepper flakes, if using.


In a large sauté pan, over medium heat, add the olive oil. Add the beef and break it into pieces with a wooden spoon so that it is spread evenly across the surface of the pan. Sprinkle the spice mixture over the beef, working it into the chunks of meat with your spoon. Cook until the beef is golden brown and crispy on one side, for about 4 minutes. Then stir the beef until cooked through, for 1 to 2 minutes. Remove the beef and set it aside in a bowl.


Prepare the Casserole

In the same pan, over medium to medium low heat, add the olive oil if needed. Add the onion and jalapeño and cook, stirring, until soft, about 3 minutes.


In a small bowl, whisk together the cold milk, cornstarch, and ¼ teaspoon of the black pepper until well combined. Add the milk mixture to the pan with the onion and jalapeño. Raise the heat to medium-high and cook, stirring continuously, until it thickens and comes together, just about 30 seconds. Then stir in 2 ounces (about ½ cup) of the cheese. Remove the pan from the heat and continue to stir the mixture until the cheese has melted and it becomes a sauce.


In the prepared baking dish, layer half of the potatoes, as flat as possible. Season with ½ teaspoon of the salt and ¼ teaspoon of the black pepper. Next, spoon the beef mixture over the potatoes. Then spoon half of the sauce over the beef. Note that the sauce will most likely be very thick, so this is more like dotting the beef with the sauce. You can gently spread it if you like but that’s not totally necessary. If the sauce is generally evenly distributed it will incorporate beautifully into the casserole.


Sprinkle half of the red bell pepper over the top, and then sprinkle over half of the shredded cheese. Layer the remaining potatoes on top then season with the remaining ½ teaspoon of salt and the remaining ¼ teaspoon of black pepper. Spoon over the remaining sauce and sprinkle over the rest of the red bell peppers. Finally, layer the remaining shredded cheese evenly over the top.


Bake for 30 minutes, or until golden brown and bubbling.