5-Ingredient Hamburger & Potato Casserole
A simple, hearty casserole made with ground beef, sliced potatoes, and cream of mushroom soup, perfect for busy weeknights.
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.
Notes
Let the casserole rest for 8-10 minutes before serving for easier slicing. This casserole can be customized with additional vegetables or different soups.