The first time I made this casserole it felt like dinner and comfort rolled into one pan.
It’s unfussy, uses pantry staples, and fills the house with a homey aroma that gets everyone to the table fast.
If you’re after a weeknight hero that needs almost no babysitting, this 5-Ingredient Hamburger & Potato Casserole is it.
It’s the kind of recipe that started as “what’s in the fridge?” and ended up as a family favorite.
Simple swap-friendly ingredients make it a great base for creativity.
In under 90 minutes you’ll have a hearty, layered casserole that holds up well for leftovers.
Why You’ll Love This Recipe
- Ultra-simple: only five ingredients and minimal prep make it perfect for busy nights.
- Crowd-pleasing: familiar flavors everyone recognizes — beef, potatoes, and melty cheese.
- Economical: affordable pantry and fridge staples that stretch a pound of beef into four generous servings.
- Forgiving: layers bake together so exact precision isn’t required.
- Hands-off baking time: most of the cooking is in the oven, giving you time to finish sides or relax.
The texture is a satisfying contrast between thinly sliced, tender baked potatoes and crumbled, savory browned beef.
The cream of mushroom soup acts as a silky binder that keeps the layers moist and adds a gentle umami note.
The final cheese layer turns golden and bubbly, creating a pull-apart top that complements the soft interior.
"Made this on a snowy night and my whole family asked for seconds — comfort food at its best. Five ingredients, zero fuss!" — Sarah, reader
Key Ingredients
Ground beef (1 pound): Choose 80/20 for the best balance of flavor and moisture.
The extra fat provides richness and keeps the beef juicy during baking, but you can brown and drain if you prefer leaner meat.
If you want deeper flavor, briefly season while browning with a pinch of salt and pepper.
Potatoes (4 medium, sliced): Yukon Gold or Russet both work well; Yukon Gold gives creamier texture while Russets hold shape and soak up the soup.
Slice them evenly — about 1/8 to 1/4 inch — so they cook through at the same time.
Thinner slices mean a creamier, gratin-like interior.
Cream of mushroom soup (1 can): This is the binder and flavor carrier.
Use a good-quality brand or homemade condensed mushroom soup if you have it for fresher flavor.
The soup adds creaminess and umami, helping the layers meld without adding extra liquids.
Shredded cheese (1 cup): Cheddar gives classic flavor and browns nicely.
Mixing half cheddar and half Monterey Jack yields a milder, gooey finish.
Freshly shredded cheese melts better than pre-shredded blends that contain anti-caking agents.
Full ingredient list:
- 1 pound ground beef
- 4 medium potatoes, sliced
- 1 onion, chopped
- 1 can cream of mushroom soup
- 1 cup shredded cheese
Step-by-Step Instructions
Step 1: Preheat the oven
Preheat your oven to 350°F (175°C) so it’s ready when the dish is assembled.
A fully preheated oven ensures even cooking of the potatoes and a consistent bake time.
Pro Tip: Set the oven early — potatoes need steady heat to soften through without drying out.
Step 2: Brown the ground beef
Heat a skillet over medium-high heat and add the ground beef, breaking it up with a wooden spoon.
Cook until no longer pink and well-browned in places, then drain off excess fat.
Pro Tip: You’ll know it’s ready when the beef has small browned bits; those caramelized edges add flavor.
Step 3: Prep the potatoes and onion
Wash and slice four medium potatoes thinly and chop one onion into small pieces.
Layering thin slices helps them cook evenly in the baking dish.
Pro Tip: Use a mandoline or a sharp knife for uniform slices — inconsistent thickness is the most common reason for undercooked potatoes.
Step 4: Layer the casserole
Arrange a layer of sliced potatoes across the bottom of a large baking dish, scatter chopped onion over them, and repeat if needed to use all slices.
Spread the browned beef evenly over the potato and onion layers so each bite has meat.
Pro Tip: Leave a little space between slices for the soup to seep down and bind the layers during baking.
Step 5: Add the soup
Pour the can of cream of mushroom soup evenly across the top, smoothing gently with a spatula so the soup covers most surfaces.
This helps the potatoes cook in steam while the flavors meld.
Pro Tip: If the soup is too thick to spread, thin with 1-2 tablespoons of milk and stir before pouring; this improves coverage without watering down flavor.
Step 6: Cover and bake
Cover the baking dish tightly with foil and bake at 350°F for 1 hour.
This longer covered bake lets potatoes soften fully and allows flavors to marry.
Pro Tip: You’ll know it’s ready for the next step when a knife slides into a potato slice easily through the center.
Step 7: Finish with cheese
Remove the foil, sprinkle the shredded cheese over the top, and bake uncovered for an additional 10–15 minutes.
Bake until the cheese is melted, bubbly, and starting to brown.
Pro Tip: Broil for 1–2 minutes at the end if you want a deeply golden crust — watch closely to prevent burning.
Expert Tips for Success
-
Slice potatoes uniformly: A mandoline or a very sharp knife ensures each slice is the same thickness, which prevents some pieces from being undercooked while others are mushy.
Consistency in slice thickness is the most overlooked detail and makes the difference between a mediocre and a great casserole. -
Choose the right beef: 80/20 ground beef creates savory richness without the casserole becoming greasy.
If you must use lean beef, add a tablespoon of butter or olive oil while browning to preserve mouthfeel. -
Don’t skip draining completely: After browning, drain most of the fat but leave a teaspoon for flavor if you used higher-fat beef.
Overly greasy casserole will be heavy and separate as it cools. -
Optimize the soup texture: If canned soup feels too thick and clumps, thin with a splash of milk or reserved beef drippings to help it spread.
Too-thick soup can create dry pockets; too-thin will make the casserole soupy, so aim for a pourable but not runny consistency. -
Manage oven time for your dish size: If your baking dish is smaller and deeper, add 10–15 minutes covered to ensure potatoes cook through.
Wider, shallower dishes may need slightly less time; use the knife test to judge doneness. -
Let it rest before serving: Allow the casserole to rest 8–10 minutes after baking to firm up.
Resting makes serving cleaner and helps the layers set so each portion keeps its shape. -
Add seasoning at the right time: Salt the beef while browning to build savory depth, but taste before serving and adjust.
Potatoes can absorb salt during baking, so a final sprinkle of flaky salt after resting brightens the dish. -
Use a thermometer for cheesy top perfection: Cheese is perfectly melted at 140–150°F and lightly browned shortly after.
If broiling, use short bursts and watch to avoid turning lovely brown into burnt.
Storage & Freezing
Fridge storage: Cool the casserole to room temperature for no more than two hours, then cover tightly with foil or plastic wrap.
Store in the refrigerator for up to 3–4 days and reheat single portions in a microwave or the whole dish in a 350°F oven until warmed through.
Freezer storage: For longer storage, freeze portions or the whole casserole.
Wrap tightly with plastic wrap, then aluminum foil, and freeze up to 3 months for best quality.
Reheating from frozen: Thaw overnight in the fridge for best texture.
Reheat in a 350°F oven covered for 30–45 minutes, then uncover and bake until hot in the center and cheese is bubbly.
Reheating from refrigerated: Bake uncovered at 350°F for 15–20 minutes for single portions or 20–30 minutes for a whole dish.
Cover with foil if the top browns too quickly before the center heats through.
Avoid microwaving a frozen casserole straight through; it often heats unevenly and makes potatoes gummy.
If microwave is necessary, use lower power and heat in short intervals, flipping or stirring when possible.
Variations & Substitutions
Cheesy herb version: Stir 1/4 cup chopped fresh parsley and a teaspoon of garlic powder into the beef before layering.
Top with a mixed cheddar/Parmesan blend for a sharper finish that complements the herbs.
Vegetable boost: Add thinly sliced bell peppers or a cup of frozen peas between layers for color and nutrition.
Saute the peppers briefly with the onion so they soften and release sweetness.
Swap the soup: Use cream of chicken or cream of celery if you prefer those flavors.
For a fresher sauce, make a quick white sauce with butter, flour, milk, and a teaspoon of mushroom powder.
Dietary swaps: For a lighter version, use ground turkey and low-fat cheese, and thinly slice sweet potatoes for a different sweetness.
To make it gluten-free, verify the cream soup is GF or use a homemade roux-based binder with gluten-free flour.
Frequently Asked Questions
Q: Can I use sweet potatoes instead of regular potatoes?
A: Yes. Sweet potatoes bring a natural sweetness and creamier texture.
Slice them slightly thinner or increase the covered bake time by 5–10 minutes if needed since they can be denser.
Q: Do I need to parboil the potatoes before baking?
A: No, thin slices eliminate the need for parboiling.
If you prefer thicker slices, parboil for 5–7 minutes to speed baking and ensure even doneness.
Q: Can this be made ahead of time?
A: Absolutely. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.
Bring to room temperature for 20–30 minutes before placing in a preheated oven and add 10 minutes to the bake time if still cold.
Q: How do I prevent a soggy casserole?
A: Slice potatoes uniformly and avoid over-thinning the soup.
Drain excess fat from the beef and bake covered, then finish uncovered to evaporate excess moisture and brown the cheese.
Q: Is there a vegetarian version of this casserole?
A: Yes — swap the ground beef for a plant-based ground meat, cooked seasoned lentils, or a mix of mushrooms and lentils for texture.
Use a vegetarian cream soup or a simple béchamel to keep the same creamy binding effect.
Final Thoughts
This 5-Ingredient Hamburger & Potato Casserole is proof that comfort food doesn’t have to be complicated.
It’s forgiving, satisfying, and perfect for feeding a family or saving for leftovers.
Please leave a star rating in the recipe card below and pin this to Pinterest if you enjoyed it.
Conclusion
If you want to compare variations or see another take on this classic, check out Easy 5-Ingredient Hamburger & Potato Casserole – Taste Of Recipe for a similar simple version with notes.
For an alternate family-style approach and additional serving ideas, this 5-Ingredient Ground Beef Casserole With Potatoes – Back To My … post is a great reference.
5-Ingredient Hamburger & Potato Casserole
Ingredients
Main Ingredients
- 1 pound ground beef Choose 80/20 for optimal flavor and moisture; drain if using lean beef.
- 4 medium potatoes, sliced Yukon Gold for creaminess or Russet for firmness. Slice uniformly.
- 1 can cream of mushroom soup Use a good-quality canned version or homemade for better flavor.
- 1 cup shredded cheese Cheddar works best; blend with Monterey Jack for a milder flavor.
- 1 onion, chopped Chop finely for even layering.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Heat a skillet over medium-high heat and brown the ground beef, breaking it apart until no longer pink. Drain excess fat.
- Wash and thinly slice the potatoes, and chop the onion into small pieces.
Assembling the Casserole
- Layer sliced potatoes in a large baking dish, scatter the chopped onion, and repeat if needed.
- Spread the browned beef evenly over the layers.
- Pour the cream of mushroom soup over the top, spreading it gently.
Baking
- Cover the baking dish with foil and bake for 1 hour.
- Remove the foil, sprinkle the shredded cheese on top, and bake uncovered for an additional 10-15 minutes until cheese is bubbly and golden.
