This 5-Ingredient Hamburger and Potato Casserole is a warm, comforting dish that’s as simple to make as it is satisfying to eat. I love how the layers of tender potatoes, seasoned beef, creamy mushroom soup, and melted cheddar cheese come together in one hearty bake. It’s perfect for busy weeknights, especially when I want something filling without spending hours in the kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb ground beef
4 cups thinly sliced potatoes (about 3 large potatoes)
1 can (10.5 oz) cream of mushroom soup
1 cup shredded cheddar cheese
1 small onion, finely chopped
Directions
I start by preheating the oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish.
In a skillet over medium heat, I cook the ground beef and chopped onion until the beef is browned and the onion is soft. Then, I drain off any excess grease.
I layer half of the sliced potatoes in the bottom of the prepared baking dish.
I spoon half of the beef and onion mixture over the potatoes, then repeat the layers with the remaining potatoes and beef.
In a small bowl, I mix the cream of mushroom soup with 1/4 cup of water until smooth and pour it evenly over the casserole.
I cover the dish with aluminum foil and bake it for 60 minutes.
After that, I uncover the dish, sprinkle the shredded cheddar cheese on top, and bake for another 15 minutes until the cheese is bubbly and the potatoes are tender.
Servings and timing
Servings: 6 servings
Prep Time: 15 minutes
Cooking Time: 75 minutes
Total Time: 1 hour 30 minutes
Calories: Approximately 420 kcal per serving
Variations
I sometimes swap the cream of mushroom soup for cream of chicken or cream of celery for a different flavor. For a spicy kick, I add a dash of chili powder or red pepper flakes to the ground beef. I’ve also thrown in frozen peas or corn between the layers for some added color and texture. Using ground turkey or chicken instead of beef is another great way to lighten it up.
Storage/Reheating
Once cooled, I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the microwave for individual portions or pop the whole dish back in the oven at 350°F for 15-20 minutes until heated through. If it looks a little dry, I add a splash of milk or broth before reheating.
FAQs
Can I make this casserole ahead of time?
Yes, I often assemble it earlier in the day and store it covered in the fridge. When I’m ready, I just pop it in the oven and bake as directed.
Can I freeze this casserole?
Absolutely. I recommend freezing it before baking. I wrap it tightly with foil and freeze for up to 2 months. When I’m ready to cook, I thaw it in the fridge overnight and bake as usual.
What kind of potatoes work best?
I usually go for Russet potatoes because they hold their shape and get perfectly tender when baked. Yukon Golds also work well and add a buttery flavor.
Can I add more vegetables?
Definitely. I’ve added sliced carrots, mushrooms, or frozen mixed veggies between the layers. Just make sure they’re thin enough to cook through with the casserole.
How do I know when the potatoes are done?
I test the center with a fork. If it slides in easily through the potato layers, I know they’re fully cooked. The top should be golden and the cheese melted and bubbly.
Conclusion
This 5-Ingredient Hamburger and Potato Casserole has become one of my go-to meals when I want something easy, hearty, and satisfying. It’s the kind of dish I know will always hit the spot—especially on nights when comfort food is calling. Whether I keep it simple or mix in a few extras, it never disappoints.
Recipe:
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5-Ingredient Hamburger And Potato Casserole
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Diet: Halal
Description
This 5-Ingredient Hamburger and Potato Casserole is a hearty, comforting dish made with layers of seasoned ground beef, thinly sliced potatoes, creamy mushroom soup, and melted cheddar cheese. Perfect for busy weeknights or cozy family dinners.
Ingredients
1 lb ground beef
4 cups thinly sliced potatoes (about 3 large potatoes)
1 can (10.5 oz) cream of mushroom soup
1 cup shredded cheddar cheese
1 small onion, finely chopped
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and the onion is soft. Drain off any excess grease.
- Layer half of the sliced potatoes in the bottom of the prepared baking dish.
- Spoon half of the beef and onion mixture over the potatoes, then repeat the layers with the remaining potatoes and beef.
- In a small bowl, mix the cream of mushroom soup with 1/4 cup of water until smooth. Pour it evenly over the casserole.
- Cover the dish with aluminum foil and bake for 60 minutes.
- Uncover the dish, sprinkle the shredded cheddar cheese on top, and bake for another 15 minutes until the cheese is bubbly and the potatoes are tender.
Notes
Swap the cream of mushroom soup for cream of chicken or celery for variety.
Add chili powder or red pepper flakes to the beef for a spicy kick.
Frozen peas, corn, or sliced carrots can be added between layers for extra veggies.
Use ground turkey or chicken for a lighter version.
Store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, microwave individual portions or bake at 350°F for 15–20 minutes. Add a splash of milk or broth if it looks dry.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
