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Deep hamburger beef sausage bake with layered potatoes and melted cheddar in a baking dish
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Deep Hamburger Beef Sausage Bake

A deep, layered casserole of seasoned ground beef, smoked beef sausage, and tender potato rounds baked in a rich gravy under melted cheddar — one dish, feeds a crowd, tested for tender potatoes every time.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 485kcal

Ingredients

For the Beef and Sausage Layer:

  • 1 lb ground beef, 80/20
  • 1 lb smoked beef sausage, sliced into ½-inch rounds
  • 1 medium yellow onion, diced
  • 3 clove garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp Worcestershire sauce
  • Salt and black pepper, to taste

For the Potato Layer:

  • 2 lb russet potatoes, peeled and sliced ¼-inch thick
  • Salt and black pepper, to taste

For the Gravy:

  • 1 can (10.5 oz) cream of mushroom soup
  • 2 cup (480ml) low-sodium beef broth
  • 1 tsp Worcestershire sauce
  • 1/2 tsp smoked paprika

For the Topping:

  • 2 cup shredded sharp cheddar cheese

Instructions

  • Preheat the oven to 375°F (190°C).
  • In a large skillet over medium-high heat, brown the ground beef, sliced sausage, and diced onion, breaking up the beef as it cooks, about 8–10 minutes. Drain excess grease, leaving about 1 tablespoon in the pan.
  • Stir in the garlic, smoked paprika, garlic powder, onion powder, and Worcestershire sauce. Cook 1 minute until fragrant. Season with salt and pepper and set aside.
  • In a mixing bowl, whisk together the cream of mushroom soup, beef broth, Worcestershire sauce, and smoked paprika until smooth and pourable.
  • Arrange half of the sliced potatoes in a slightly overlapping layer across the bottom of a deep 9x13-inch baking dish. Season lightly with salt and pepper.
  • Spread half of the beef and sausage mixture over the potatoes, then pour half of the gravy evenly over the top.
  • Repeat with a second layer of potatoes, the remaining meat mixture, and the remaining gravy.
  • Cover tightly with foil and bake for 45 minutes.
  • Remove the foil, sprinkle the shredded cheddar evenly over the top, and bake uncovered for 15–20 minutes more, until the cheese is melted and golden at the edges and a fork slides through the potatoes with no resistance.
  • Let rest for 10 minutes before serving.

Notes

  • Slice potatoes to an even ¼-inch thickness — this is the single most important measurement for tender, fully cooked results.
  • To make this gluten-free, use a gluten-free cream soup substitute or whisk 2 tablespoons cornstarch into the broth instead of using canned soup.
  • Assemble up to 24 hours ahead and refrigerate unbaked; add about 10 minutes to the covered bake time if starting cold.
  • Leftovers keep in the refrigerator for up to 4 days in an airtight container.
  • Baked portions freeze well for up to 3 months; thaw overnight in the fridge before reheating.
  • Reheat covered at 350°F for 20–25 minutes, or microwave in 1-minute bursts, stirring the gravy between bursts.