Easy 5-Ingredient Hamburger & Potato Casserole is the ultimate comfort food, blending savory ground beef, tender potatoes, and creamy sauce into a warm, satisfying dish. With minimal prep and just five main ingredients, this casserole is perfect for busy weeknights or when you need a hearty meal with little fuss.
The process starts with browning the ground beef to bring out its flavor. It’s then layered with thinly sliced potatoes, which absorb the sauce as they bake, becoming soft and flavorful. The mixture of condensed cream of mushroom soup and milk creates a rich, creamy base that ties the beef and potatoes together. Finally, a generous layer of cheddar cheese on top adds a gooey, melty finish that’s hard to resist.
Baking the casserole for over an hour allows the potatoes to become tender and the flavors to meld together beautifully. Serve it warm, allowing it to set for a few minutes to make slicing easier. This simple casserole is a crowd-pleaser, offering comfort and deliciousness in every bite.
Why You’ll Love It:
Minimal Ingredients: Only 5 main ingredients, all of which are likely pantry staples, make this an affordable, quick-to-make meal.
Perfect Comfort Food: With creamy layers of potato, beef, and cheese, this casserole is cozy and satisfying.
Great for Families: Simple flavors and textures make this a hit with kids and adults alike.
Versatile: Easy to customize with add-ins, seasonings, or different cheeses to suit your preferences.
Key Ingredients:
Ground Beef: Lean ground beef (like 80/20) works well here, as it provides flavor without too much excess grease. You can also use ground turkey or chicken for a lighter option.
Potatoes: Gold or russet potatoes work best, as they hold up well during baking. Thinly slice the potatoes to ensure they cook through; using a mandoline can help achieve uniform slices.
Condensed Cream of Mushroom Soup: The soup is both a binder and a source of creamy flavor. If you prefer, you can substitute with cream of chicken or cream of celery soup for a slightly different taste.
Milk: Helps thin the soup and makes the casserole creamier. Whole milk or 2% works best, but non-dairy milk like almond or oat can be used for a dairy-free version.
Cheddar Cheese: Shredded cheddar melts beautifully and adds a gooey, cheesy topping. Feel free to experiment with other cheeses like Monterey Jack, mozzarella, or a cheddar blend.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Step-by-Step Instructions:
Step 1: Preheat the Oven
Preheat to 350°F (175°C): Set your oven to 350°F (175°C) to ensure even cooking for the casserole.
Step 2: Cook the Ground Beef
Heat the Skillet: Place a skillet over medium heat.
Brown the Beef: Add 1 pound of ground beef and cook, breaking it up with a spatula, until it’s browned and crumbly, about 5-7 minutes. Browning adds flavor and ensures the beef is fully cooked.
Drain and Season: Drain any excess grease to keep the casserole from becoming too oily. Season the beef with salt and pepper to taste, then set aside.
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Step 3: Prepare the Potatoes
Slice the Potatoes: Peel (if desired) and thinly slice 4 large potatoes. Thin slices ensure even cooking and tender potatoes.
Layer the Potatoes: Arrange a layer of sliced potatoes at the bottom of a greased 9×13-inch baking dish, forming the base of the casserole.
Step 4: Assemble the Casserole
Add the Beef Layer: Spread the cooked and seasoned ground beef evenly over the layer of potatoes to balance the flavors in each bite.
Prepare the Sauce: In a medium bowl, whisk together 1 can of condensed cream of mushroom soup and 1/2 cup of milk until smooth. This sauce adds creaminess to the beef and potatoes.
Pour the Sauce: Pour the soup mixture over the beef layer, spreading evenly to cover all ingredients.
Step 5: Bake the Casserole
Initial Baking: Place the casserole in the preheated oven and bake for 1 hour. This allows the potatoes to cook through and lets the flavors meld.
Add the Cheese: After 1 hour, remove the casserole and sprinkle 1 cup of shredded cheddar cheese evenly over the top for a melty finish.
Final Baking: Return the casserole to the oven for an additional 15 minutes, or until the cheese is golden and bubbly.
Step 6: Let it Rest
Set the Casserole: Allow the casserole to rest for 5 minutes before serving. This rest time helps the layers set and makes for easier, neater servings.
Serving Suggestions:
Green Vegetables: Pair with steamed green beans, broccoli, or a simple side salad to add freshness and balance the richness.
Bread or Rolls: Serve with a slice of crusty bread or dinner rolls for mopping up the creamy sauce.
Hot Sauce: For a bit of kick, offer a side of hot sauce or sprinkle a dash of crushed red pepper on top.
Storage and Reheating Tips:
Refrigeration: Store leftover casserole in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze this casserole in individual portions or as a whole. Wrap tightly in foil or store in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat individual servings in the microwave, or reheat the whole casserole in a 350°F oven until warmed through. Add a little extra cheese on top for an extra melty finish.
Variations:
Add Vegetables: Mix in frozen peas, corn, or green beans for a more balanced meal.
Spicy Kick: Add a teaspoon of hot sauce to the soup mixture or sprinkle chopped jalapeños on top.
Herb Flavor: Add ½ teaspoon of dried thyme or Italian seasoning to the beef for an herby touch.
Dairy-Free Option: Use a non-dairy cream soup and plant-based milk to make this casserole dairy-free.
Different Cheese: Try shredded mozzarella, Monterey Jack, or a sharp cheddar blend for varied flavor.
Conclusion:
This Easy 5-Ingredient Hamburger & Potato Casserole is a no-fuss, satisfying meal that’s perfect for feeding a family or meal prepping for the week. With tender potatoes, savory beef, and a creamy, cheesy topping, each bite is deliciously comforting. Enjoy every creamy, cheesy forkful!
Easy 5-Ingredient Hamburger & Potato Casserole
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. 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. After 1 hour, remove and sprinkle shredded cheddar cheese on top. Return to the oven for an additional 15 minutes, or until the cheese is melted and bubbly.
- Allow the casserole to rest for 5 minutes before serving. This helps the layers set for easier serving.