This simple, hearty casserole combines layers of seasoned ground beef, tender potatoes, and a creamy sauce topped with melty cheddar cheese. Perfect for an easy weeknight dinner!
Why You’ll Love It
- Simple pantry ingredients.
- Family favorite for years.
- Easy to make ahead.
What You Need
- 1 lb ground beef (for the base layer)
- 4 large potatoes (thinly sliced)
- 10.75 oz condensed cream of mushroom soup (for binding the casserole)
- 1/2 cup milk (to thin the soup)
- 1 cup shredded cheddar cheese (for topping)
- salt and pepper (to taste, for seasoning)
How to Make Easy 5-Ingredient Hamburger and Potato Casserole
- Preheat your oven to 350°F (175°C) to prepare for baking.
- In a skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks, until a food thermometer reads 160°F. Drain excess grease and season with salt and pepper to taste.
- Peel and thinly slice the potatoes. Arrange a layer of potatoes at the bottom of a greased 9×13-inch baking dish.
- Spread the cooked ground beef evenly over the potato layer. In a bowl, whisk together the condensed cream of mushroom soup and milk. Pour this mixture over the beef layer, spreading it evenly.
- Place the casserole in the preheated oven and bake for 1 hour. Sprinkle the shredded cheddar cheese on top and return to the oven for an additional 15 minutes, until the cheese is melted and bubbly, the potatoes are fork-tender and the center reaches 165°F on a food thermometer.
- Allow the casserole to rest for 5 minutes before serving. This helps the layers set for easier serving.
Tips
- Read the whole recipe once before you start.
- Let it rest a few minutes before serving so it sets.
- Leftovers reheat well the next day.
Serving and Storing
Keep leftovers covered in the fridge up to 3 days. Reheat gently.
Frequently Asked Questions
Can I make it ahead?
Yes, assemble earlier in the day and cook when ready.
Can I freeze it?
Most of it freezes well for up to 2 months.
Easy 5-Ingredient Hamburger and Potato Casserole
This simple, hearty casserole combines layers of seasoned ground beef, tender potatoes, and a creamy sauce topped with melty cheddar cheese. Perfect for an easy
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Ingredients
- 1 lb ground beef (for the base layer)
- 4 large potatoes (thinly sliced)
- 10.75 oz condensed cream of mushroom soup (for binding the casserole)
- 1/2 cup milk (to thin the soup)
- 1 cup shredded cheddar cheese (for topping)
- salt and pepper (to taste, for seasoning)
Instructions
- Preheat your oven to 350°F (175°C) to prepare for baking.
- In a skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks, until a food thermometer reads 160°F. Drain excess grease and season with salt and pepper to taste.
- Peel and thinly slice the potatoes. Arrange a layer of potatoes at the bottom of a greased 9×13-inch baking dish.
- Spread the cooked ground beef evenly over the potato layer. In a bowl, whisk together the condensed cream of mushroom soup and milk. Pour this mixture over the beef layer, spreading it evenly.
- Place the casserole in the preheated oven and bake for 1 hour. Sprinkle the shredded cheddar cheese on top and return to the oven for an additional 15 minutes, until the cheese is melted and bubbly, the potatoes are fork-tender and the center reaches 165°F on a food thermometer.
- Allow the casserole to rest for 5 minutes before serving. This helps the layers set for easier serving.
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