Why You’ll Love This Recipe

This Easy Hamburger Potato Casserole is the epitome of comfort food. Combining tender ground beef, creamy mushroom sauce, and hearty potatoes, it’s a dish that’s both satisfying and simple to prepare. Perfect for family dinners or potlucks, this casserole offers a delicious way to enjoy classic flavors in a convenient, one-dish meal.

Ingredients

1 pound lean ground beef
1 (10.5 ounce) can condensed cream of mushroom soup
¾ cup milk
½ cup chopped onion
Salt and ground black pepper to taste
3 cups peeled and thinly sliced potatoes
1 cup shredded Cheddar cheese

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Set your oven to 350°F (175°C).
Cook the Ground Beef: In a large skillet over medium-high heat, cook the ground beef until browned and crumbly, about 5 to 7 minutes. Drain excess grease.
Prepare the Sauce: In a medium bowl, combine the cream of mushroom soup, milk, chopped onion, salt, and pepper. Mix until well blended.
Assemble the Casserole: In a 2-quart baking dish, layer half of the potatoes, then half the ground beef, and half the soup mixture. Repeat layers with remaining ingredients.
Bake: Cover the dish with aluminum foil and bake for 1 to 1½ hours, until the potatoes are tender.
Add Cheese: Remove the foil, sprinkle the shredded Cheddar cheese on top, and bake uncovered for an additional 5 to 10 minutes, until cheese is melted and bubbly.
Serve: Let the casserole cool for a few minutes before serving.

Servings and Timing

Servings: 4–6
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes

Variations

Vegetable Addition: Add sliced carrots, peas, or green beans for more texture and nutrients.
Different Cheeses: Try mozzarella, Monterey Jack, or a blend for a unique twist.
Soup Substitution: Use cream of chicken or celery soup instead of mushroom.
Spicy Kick: Add red pepper flakes or diced jalapeños to the ground beef.

Storage/Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in the microwave for 1–2 minutes or in a 350°F (175°C) oven for about 20 minutes, until warmed through.

FAQs

1. Can I prepare this casserole ahead of time?

Yes, you can assemble it a day in advance. Store in the fridge and bake when ready, adding 10–15 extra minutes if cold.

2. Can I freeze this casserole?

Definitely. Wrap tightly and freeze before baking. Thaw overnight in the fridge and bake as directed.

3. What can I serve with this casserole?

It pairs well with a green salad, steamed veggies, or crusty bread.

4. Can I use ground turkey instead of beef?

Yes, ground turkey is a leaner, equally tasty alternative.

5. How do I ensure the potatoes cook evenly?

Slice them uniformly; a mandoline slicer can help ensure even thickness.

6. Can I add more cheese?

Of course! Feel free to add extra cheese between the layers or on top.

7. Is it necessary to peel the potatoes?

Peeling is optional. The skins add texture and nutrients.

8. Can I use a different type of potato?

Yes, Yukon Gold or red potatoes work well too.

9. How can I make this dish gluten-free?

Use a certified gluten-free cream of mushroom soup and check all ingredient labels.

10. Can I add herbs for additional flavor?

Absolutely. Try thyme, rosemary, or parsley for a boost of flavor.

Conclusion

This Easy Hamburger Potato Casserole is a deliciously nostalgic meal that’s easy to customize and always satisfying. Whether you’re feeding a family or preparing for guests, this dish delivers hearty, comforting flavor every time. Keep it in your dinner rotation for a simple, crowd-pleasing option.

Easy Hamburger Potato Casserole

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This Easy Hamburger Potato Casserole combines lean ground beef, tender sliced potatoes, and creamy mushroom soup, topped with melted Cheddar cheese. It’s a comforting and budget-friendly dish perfect for family dinners

Author: Emily
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Yield: 6 servings
Category: Dinner
Method: Baking
Cuisine: American

Ingredients

1 pound lean ground beef
1 (10.5 oz) can condensed cream of mushroom soup
¾ cup milk
½ cup chopped onion
Salt and ground black pepper to taste
3 cups peeled and thinly sliced potatoes
1 cup shredded Cheddar cheese

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Instructions

Preheat oven to 350°F (175°C).
In a skillet over medium-high heat, brown the ground beef until no longer pink, about 5–7 minutes. Drain excess grease.
In a bowl, mix together the cream of mushroom soup, milk, chopped onion, salt, and pepper.
In a 2-quart baking dish, layer half the potatoes, half the soup mixture, and half the cooked beef. Repeat with the remaining ingredients.
Cover with aluminum foil and bake for 1 to 1½ hours, or until potatoes are fork-tender.
Remove foil, top with shredded cheese, and bake uncovered for an additional 5–10 minutes, until cheese is melted and bubbly.
Let it cool slightly before serving.

Notes

Add a pinch of garlic powder, paprika, or Italian seasoning to the beef for extra flavor.
Swap the cream of mushroom soup with cream of chicken or celery if desired.
Try adding spinach, bell peppers, or mushrooms for a veggie boost.
Leftovers store well in the fridge for up to 3 days and reheat nicely.