Hamburger Potato Casserole
Okay, so let me tell you right out of the gate: Hamburger Potato Casserole is what I make when I’ve got zero energy but still want to look like I’ve made some kind of effort for dinner. My mom used to throw this together on chilly Tuesdays when everyone (including the dog) seemed grumpy and hungry before the sun even set. The smell of it baking, mingling with the sound of clanging pans and my little brother arguing about who gets the corner piece, is just pure home for me. And yes, I still argue for that crispy edge. Old habits die hard, you know?
Why You’ll Love This
I make this when I want something that tastes like a big hug (or when I’ve got a mountain of potatoes staring me down). My family goes absolutely bonkers for it—maybe because it’s hearty, cheesy, and you don’t need to be a Michelin chef to pull it off. Sometimes I use it as a fridge clean-out—toss in whatever’s lurking in there, and it usually works. (Except for that one time I tried to sneak in kale. Never again. The kids still talk about “The Kale Incident.”) Also, it’s a one-pan kind of deal, so fewer dishes. Who doesn’t want that?
The Ingredients (and a Few Swaps)
- 1 pound ground beef (sometimes I use ground turkey if I’m pretending to be healthy; my cousin swears by venison, but I just can’t get into it)
- 5-6 medium potatoes, sliced thin (Russets hold up best, but honestly, whatever potato you’ve got is fine—I once used red potatoes, and no one noticed)
- 1 small onion, diced (or a handful of frozen chopped onion if you’re in a rush. My grandmother insisted on fresh, but… convenience wins sometimes)
- 1 can cream of mushroom soup (sometimes I do half mushroom, half cream of celery. Or the low-sodium version when I remember!)
- 3/4 cup milk (whatever’s in the fridge—I’ve even used oat milk, and it was totally fine)
- 1-2 cups shredded cheddar cheese (as much or as little as you like. I sometimes add a handful of mozzarella for gooeyness)
- Salt and pepper, to taste (just use your gut here, it’s hard to mess up)
- Optional: garlic powder, paprika, parsley, or a splash of Worcestershire sauce (I’m not fancy but this does make it pop)
How I Usually Throw It Together
- Preheat your oven to 350°F (or 180°C, for my friends across the pond). When I forget to preheat, I just let the dish sit on the counter for a bit while the oven catches up.
- Brown the ground beef in a big skillet over medium heat. Toss in the diced onion halfway through so it gets soft but not burnt. (This is where I usually sneak a taste, for “quality control.”) Drain off the extra fat, unless you want the casserole swimming in it. Actually, I find it works better if you get rid of most of it.
- In a bowl, stir together the soup and milk until it looks like, well, soup. Add a little salt, pepper, whatever spices make you happy.
- Now, layer half the potatoes in the bottom of a big casserole dish. Don’t stress if they overlap weirdly, just get them in there.
- Spoon half the beef mixture over the potatoes, then pour half the soup mix over that. Sprinkle some cheese. Repeat with the rest.
- Cover with foil. Bake for about 45 minutes. Take off the foil, add more cheese (if you’re feeling wild), and bake another 15-20 minutes until the potatoes are soft and the top is all bubbly and golden.
- Let it cool for a bit—trust me, it’s like molten lava at first. Then dig in!
What I’ve Learned (The Hard Way)
- Don’t slice the potatoes too thick, or they’ll still be crunchy when everything else is done. I once thought “chunky is rustic.” Nope. It’s just raw.
- Some people say to grease the dish, but honestly, unless you’re using a glass pan, I don’t bother. Cleanup’s a breeze anyway.
- Casserole edges get crispier in a metal dish, but I tend to use my old Pyrex just because it feels cozier. Call it nostalgia.
Variations I’ve (Bravely) Tried
- Mexican-ish: Add taco seasoning to the beef, a can of Rotel, and pepper jack cheese. My husband says it’s “nacho casserole” (groan).
- Veggie-packed: Bell peppers and corn work great. Don’t try zucchini—it turns into mush. Trust me. On second thought, maybe skip the kale, too.
- Breakfast Version: Swap in breakfast sausage for the beef, and use hashbrowns instead of sliced potatoes. Not bad with a fried egg on top.
If You Don’t Have All the Gear…
I use a 9×13 baking dish (ish—sometimes whatever’s clean). If you don’t have one, any oven-safe dish will work. I’ve even used an old Dutch oven on lazy Sundays. For slicing the potatoes, fancy mandolines are great, but honestly, a sharp knife and a steady hand are just fine (just watch your fingers, eh?).
How to Store Leftovers (If There Are Any)
This keeps well in the fridge for 2 or 3 days, covered up or in a container. Though honestly, in my house, it never lasts more than a day! I think it tastes even better the next morning, straight from the pan. You can freeze it too, but the potatoes get a bit odd after thawing—still edible, just a little mealy. Your call!
How We Like to Serve It
I usually put this out with a big green salad (or, let’s be real, a bagged Caesar kit I doctor up with whatever’s in the fridge). Sometimes, just buttered bread on the side. My brother always drowns his in ketchup. That’s not for me, but you do you!
Lessons Learned (Or: Don’t Do What I Did)
- Don’t rush the last bake—if the cheese isn’t bubbling, it’ll be sad and pale. I tried to cut a corner once and, let’s just say, it tasted like disappointment.
- Let it rest for at least 10 minutes after baking. If you scoop it right away, you’ll end up with a potato avalanche. (Yes, I have the stained oven mitts to prove it.)
Questions I Get All the Time
- Can I make this ahead? Absolutely! In fact, it might taste better the next day—just reheat at 350°F until warm. I sometimes prep it the night before and bake after work.
- Do I have to peel the potatoes? Nope. I rarely do. Just scrub them well. The skin adds a little texture and probably some vitamins (don’t quote me on that).
- Can this be gluten-free? Sure thing—just use a gluten-free cream soup or make your own. I found a simple homemade version at Simply Recipes that works a treat.
- What if I don’t have cheddar? Any cheese, really. I’ve done it with Swiss, Colby, even a random blend I found at the end of a grocery trip. Check out this article for cheese inspiration if you want to get wild.
- Is this healthy? Well, it’s not exactly salad. But it’s got protein, carbs, and some dairy—so, balanced? Everything in moderation, right?
And here’s a totally unrelated thought: has anyone else noticed that when you’re making casseroles, you suddenly become much less organized, like you’re just winging it with reckless abandon? Maybe it’s just me. Either way, this Hamburger Potato Casserole is a guaranteed crowd-pleaser, even if your crowd is just you and the cat. Enjoy!
Ingredients
- 1 lb ground beef
- 6 medium russet potatoes, peeled and thinly sliced
- 1 medium onion, chopped
- 2 cups shredded cheddar cheese
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
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1Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
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2In a large skillet over medium heat, cook ground beef and chopped onion until beef is browned and onion is soft. Drain excess fat.
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3Stir in garlic powder, salt, and black pepper to the beef mixture. Remove from heat.
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4In a bowl, whisk together cream of mushroom soup and milk until smooth.
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5Layer half of the sliced potatoes in the prepared baking dish. Top with half of the beef mixture, then pour half of the soup mixture over. Repeat layers with remaining potatoes, beef, and soup mixture.
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6Cover with foil and bake for 45 minutes. Remove foil, sprinkle cheddar cheese on top, and bake uncovered for an additional 15 minutes or until potatoes are tender and cheese is melted and bubbly.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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