Creamy Hamburger Potato Casserole Recipe
There's no doubt that one of the go-to meals for Americans is a hamburger or a cheeseburger paired with French fries. The combination is not only delicious, but it's also easy to make, and it's just a classic meal to enjoy. While a burger and fries will always hit the spot, there's a really fantastic casserole that combines the two, and let us tell you — it's a crowd pleaser!
Recipe developer Kristen Carli is the brains behind this creamy hamburger potato casserole recipe that's sure to hit the spot. The dish is filled with cheese, beef, and yellow potatoes, and it's real comfort food. It's perfect for a family dinner or if you're having company over. And it's great for kids and adults alike.
Carli says that she loves the potato factor the most. "I love potatoes in any way, shape, or form," she raves. "They are my favorite food ever! This dish reminds me a lot of potatoes au gratin but even more creamy and with beef."
Keep reading to find out how to make this yummy hamburger casserole.
Gather the ingredients
Another great thing about this recipe is that it won't break the bank. Luckily, you will need only a few items to make this casserole, and you might have a few of them at home already. For starters, grab a pound of ground beef. You will also need some salt and pepper. In addition, the recipe calls for yellow potatoes and two cans of cream of mushroom soup. "The mushroom soup adds a hearty, creamy flavor," Carli shares. "You could sub cream of chicken soup too. It really adds to the creaminess."
Your last stop at the store will be in the dairy section. You will need some whole milk and some shredded Mexican cheese. Once you have everything together, it's time to get cooking.
Preheat the oven and cook the ground beef
Before starting anything else, be sure to heat your oven to 350 F. Then, take out a 9x13-inch baking dish. Spray the bottom and sides of the baking dish with nonstick cooking spray, so nothing sticks to the bottom when you put the casserole in the oven.
Next, take out a medium skillet and put it over medium heat. Then, toss in the beef and sprinkle some salt and pepper over top. Break the meat up with a spoon and cook until it's no longer pink. This should only take about 10 minutes. Once you finish, set it to the side.
Peel and slice the potatoes
Next, get to peeling and slicing. You can just use a regular potato peeler to get the skin off the potatoes. "Peeling potatoes is my least favorite kitchen activity but it makes all the difference in this dish. It allows the ultimate creamy texture to shine," Carli says. "You can slice with a mandoline if you want, but I prefer slices in the quarter inch range — not too thin."
Once you've finished peeling the potatoes, it's time to move onto the next step: Grab a large bowl and add in the milk followed by the cream of mushroom soup. Remember to add in both cans. Then, use a whisk to combine everything together.
Set the bowl to the side because you will need it again in just a few minutes.
Layer the ingredients in the baking dish
Now that you have everything ready, you can start layering all of your ingredients. We think that this is one of the most fun parts in casserole making!
First, place one layer of sliced potatoes on the bottom of your pre-sprayed baking dish. Try to make sure that they don't overlap. After that, add half of the ground beef. Then, use a ladle to scoop half of the milk mixture over the meat and potatoes. Next, sprinkle the meat with half of the cheese.
Repeat the steps with the remainder of your ingredients, starting with the potatoes, then the ground beef, the milk mixture, and the cheese.
Bake and enjoy
Once you have the casserole put together, cover the baking dish with foil and bake for an hour. When your timer dings, take the foil off the top of the dish and bake for another 30 minutes.
Once the timer goes off, pop the casserole out of the oven and serve. "I would serve this along with a roasted vegetable or salad," Carli shares. "This would be rather good with ketchup or hot sauce too."
As far as leftovers? They "will last in an airtight container in the fridge for up to five days." We hope you love this hearty casserole as much as we do!
- 1 pound ground beef
- 1 teaspoon salt
- ½ teaspoon pepper
- 6 medium yellow potatoes
- 2 (10-ounce) cans cream of mushroom soup
- 1 cup whole milk
- 2 cups shredded Mexican cheese
- Preheat the oven to 350 F.
- Spray a 9x13-inch baking dish with nonstick cooking spray.
- Place a medium skillet over medium heat and add the beef, salt, and pepper.
- Break up the meat with a wooden spoon, and cook until it's no longer pink, about 10 minutes.
- Peel and slice the potatoes.
- In a large bowl, whisk together the milk and cream of mushroom soup.
- Place a layer of sliced potatoes at the bottom of the baking dish.
- Top the potatoes with half the ground beef.
- Using a ladle, scoop half the milk mixture over the beef then sprinkle half the cheese on top.
- Repeat the potato layer, followed by the beef layer, the soup/milk layer, and the cheese layer.
- Cover the baking dish with foil and bake for 1 hour.
- Remove the foil and continue to bake for another 30 minutes.
| Calories per Serving | 381 |
| Total Fat | 21.9 g |
| Saturated Fat | 9.6 g |
| Trans Fat | 0.9 g |
| Cholesterol | 61.6 mg |
| Total Carbohydrates | 27.8 g |
| Dietary Fiber | 3.2 g |
| Total Sugars | 2.5 g |
| Sodium | 653.0 mg |
| Protein | 18.3 g |
