Hamburger & Potato Casserole
This Hamburger & Potato Casserole Is Just What Cozy Feels Like
Let’s be real, I’ve probably made this hamburger & potato casserole about a hundred times (no joke). It’s my happy dinner place. The first time I made it, I actually forgot it in the oven for, oh, 20 minutes too long while chatting with my neighbor, but the crispy bits on top were somehow exactly what my youngest decided was the best part. Goes to show, even mess-ups can work out. Anyway, if you’re looking for something that tastes like a bear hug but is way less awkward, this is the one. And yes, it’s definitely a Midwest thing, but good food knows no zip code, right?
Why I Keep Coming Back To This Casserole (And Why You Might Too)
I make this when everyone’s over and I want to look like I’ve got it together without, you know, actually needing to think too hard. My family goes nuts for it, especially on those cold blustery evenings (you know, when the wind sounds like it’s coming right through the walls, which, honestly, it sometimes does—old house problems). I used to kinda hate peeling potatoes for it, but then I just stopped peeling all the time. Life’s too short, the skins are fine, and it makes me feel a bit rebellious every time. Oh—and if I use the wrong cheese? No one’s ever complained.
What You’ll Need (And What I Use When I’m Out Of Stuff)
- 450g (about a pound) ground beef – Sometimes I swap for ground turkey if I’m feeling, you know, virtuous. It’s alright, but beef is classic.
- 4-5 biggish potatoes – Any kind will do. Red potatoes hold their shape, russets get a bit mushy (not bad, just different). My nan swears by Yukon Golds, but I use whatever’s on sale.
- 1 onion, chopped – I’ve actually skipped this once or twice; didn’t ruin the casserole, but I missed the flavor punch.
- 2 cans (295g each, ish) condensed cream of mushroom soup – Or cream of celery if that’s what you’ve got lurking in the pantry. Homemade sauce? I mean, sure, but who has time?
- 1 cup (handful and a bit) grated cheddar – Use more, less, whatever. Provolone or Colby-Jack both work too. The more cheese, the more my family hovers in the kitchen.
- 1/2 cup milk – Or, honestly, a glug. Non-dairy milk has worked in a pinch. Half-and-half if you’re feeling fancy.
- Salt & pepper – About a teaspoon of each, but taste as you go, you know?
- Optional: garlic powder, paprika, dried herbs – My wild-card ingredients when I’m feeling adventurous or distracted.
How I Usually Throw This All Together
- Start by browning the beef in a big skillet over, well, medium heat (but I’ve cranked it up and been fine—just watch so it doesn’t burn). I toss in the onion about halfway through so it softens. Drain off the fat or not, depending if it’s a Monday and I’m tired.
- While that’s happening, slice the potatoes—not too thick, about 1/4 inch. Or thinner. Honestly, if mine are uneven, it’s never ruined anything. This is where I usually snack on an end piece or two.
- Grab your casserole dish (9×13 inch is perfect, but I’ve been known to use a big pie dish in a pinch). Layer half the potatoes on the bottom. Scatter with a bit of salt and pepper.
- Spoon over half your beef-onion mix (if you accidentally put it all in, don’t panic; it’ll still taste great).
- Mix the mushroom soup with milk in the bowl you used for something else—saves on washing up. Pour half that over the potatoes and beef.
- Repeat layers: potatoes, beef, then soup mixture again. Try to end with the soup so everything stays nice and moist.
- Top with cheese—a lot or a little. I go heavy, but that’s my cheese addiction talking. (Remember, it’ll melt down!)
- Cover with foil. Bake at 180°C (350°F) for about 60-70 minutes. I check with a fork after an hour. If you want a crispy top, take the foil off for the last 10 minutes. That’s my favorite part.
A Few Things I Learned The Hard Way
- If your potatoes aren’t quite cooked after an hour, slice them thinner next time or parboil them first (but I never bother, to be honest—it just takes a few minutes more baking).
- Casserole looks a little odd when you first pull it out. Let it sit! The sauce thickens—promise. I once scooped too early and it oozed everywhere, which… yeah, wasn’t pretty.
- Leftovers are somehow better for breakfast. Cold or warmed up, I can’t decide. Actually, I think warmed is better, but my husband swears by cold.
My Experiments: Some Worked, Some… Not So Much
- I tried adding frozen peas once. Weirdly, the kids ate around them. Next time, I’ll just serve peas on the side.
- Switching in sweet potatoes worked! Made it sweeter, obviously, but with a sprinkle of smoked paprika? Proper tasty.
- My lactose-free version with coconut milk—let’s just say, nope. Not again. Tasted like a tropical vacation that went sideways.
Equipment (And What You Can Get Away Without)
- Casserole dish: 9×13 inch is standard, but if yours is smaller, just pile it a bit higher and watch the time.
- Sharp knife: Potato slicing isn’t a job for a butter knife (says the voice of experience—don’t ask)
- Decent skillet for browning beef; if not, even a saucepan works. I’ve done it!
Honestly, if you’re short a dish, I’ve lined a baking tray with foil and sort of squashed everything together. Worked in a pinch but makes cleanup a bit of a bear.
How It Keeps (If You Have Any Leftovers… Good Luck!)
This keeps in the fridge for 2-3 days, but honestly, in my house it never lasts more than a day. The casserole reheats in the microwave no problem (cover it, or your microwave will look like a Jackson Pollock painting). I don’t recommend freezing it—the potatoes get kind of weird and watery, though I have done it once when I was overloaded. It was fine, just not its Sunday best.
How I Like To Serve It (And One Silly Tradition)
I love this alongside just a simple green salad for crunch. My kids insist it needs ketchup; my mom rolls her eyes every time. On Fridays, we eat it with crusty bread—nobody in my family can resist mopping up the sauce. And maybe this is strange, but I like a splash of hot sauce on my portion, just for a little kick. Smitten Kitchen’s beef and potato casserole is what first convinced me to use extra cheese, by the way.
Some Tips I Wish I’d Known Earlier
- Once, I rushed the layering to “save time”. Ha. Ended up with half-raw potatoes and soupy meat. Actually, I find it works better if you just go slow and spread things evenly.
- Don’t try to use pre-shredded cheese if you can help it. It’s coated in stuff that stops melting. I mean, it’s fine in a pinch but freshly grated really does win.
- Add more seasoning than you think—not crazy amounts, but a little extra makes it less bland. Trust your own tastebuds (I learned that from Simply Recipes’ version—so good).
Wait, You Have Questions? I Get Them All The Time!
- Can I prep this ahead? Definitely! Assemble it up to a day ahead, stash in the fridge, then bake when you need it. Sometimes I think it tastes better the longer it sits before baking.
- What can I use instead of cream of mushroom soup? Cream of chicken works; or even a white sauce with a bit of garlic (but that’s more work). Sometimes I just mash leftover gravy in. Sounds odd, tastes delicious.
- Do I have to peel the potatoes? Nah, not unless you love peeling. The skins are barely noticeable, plus more fiber (if you care about that sort of thing).
- Is this gluten-free? Not by default—canned soups usually have gluten. But, you can use a gluten-free soup or make your own easy white sauce. There’s an article on that at Serious Eats that really helped me out once.
- How do I make it spicier? Add a bit of cayenne or toss in some sliced jalapeños. My brother-in-law tried Sriracha once. Not for me, but… hey, go wild!
And, side note totally unrelated to casseroles: Does anyone else get distracted and start reorganizing the spice shelf while the oven’s on? Because every time I bake this, I end up finding three half-empty tins of paprika. Just me?
So there you have it—Hamburger & Potato Casserole the way I make it, with all my quirks and kitchen chaos included. I hope it’s as much of a hit at your table as it is at mine. Let me know if you come up with a killer variation—unless it involves coconut milk, obviously.
Ingredients
- 1 lb ground beef
- 5 medium russet potatoes, peeled and thinly sliced
- 1 medium onion, chopped
- 2 cups shredded cheddar cheese
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp 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, cook the ground beef and chopped onion over medium heat until beef is browned and onion is soft. Drain excess fat.
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3In a mixing bowl, combine the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth.
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4Layer half of the sliced potatoes on the bottom of the prepared baking dish. Top with half of the beef mixture, then half of the soup mixture. Sprinkle with 1 cup of shredded cheddar cheese. Repeat the layers with the remaining ingredients.
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5Cover with aluminum foil and bake for 40 minutes. Uncover and bake for an additional 10 minutes, or until potatoes are tender and the cheese is bubbly and golden.
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6Let casserole rest for 5-10 minutes before serving. Enjoy!
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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