Easy, tasty and inexpensive Potato Hamburger Casserole. This hearty ground beef casserole is like a big hug to your belly during the Fall and Winter. This is always a hit at the family dinner table with everyone!
You’re going to love this Potato Casserole with Ground Beef!
This ground beef casserole with potatoes is such a hearty comforting meal that I know your family is going to love (because mine does!). During the Fall and Winter months, it’s on our dinner table every couple weeks, alongside our other favorite casserole recipes like Chili Cheese Dog Caserole and Cheesy Taco Casserole!
Besides the taste, I love it because it’s fairly easy to make. You don’t need to cook the potatoes ahead of time. Heck, I don’t even peel the potatoes. Slice the potatoes up, add them to a baking dish, and then add the rest on top.
The preference of serving this as a main course or side dish is up to you, but we always serve this as a main course with hawaiian sweet rolls on the side.
Don’t have cream of mushroom soup?
You can also use cream of chicken, cream of celery, or cream of broccoli – all of them work well! You can also make your own homemade cream of mushroom soup if you have fresh mushrooms on hand!
Add fresh corn!
This is a bonus, but if enjoying this during the Summer months I will often add 1 cup of sweet corn (from our garden), straight off the cob into the baking dish. We love the sweet crunch that it adds to the casserole! Don’t have fresh corn? You can also add frozen or canned, just be sure to drain it first.
How to Make Potato Ground Beef Casserole
Brown ground beef in a skillet along with onions and minced garlic. Drain beef.
You can even add some chopped green bell pepper or corn if you’d like for extra crunch.
Place the sliced potatoes down in a 11×8 baking dish.
In a bowl mix together cream of mushroom soup, milk, salt and pepper. The cream mixture is very basic, but I can’t tell you how many times my husband has asked me what’s in it because it’s that good!
Pour the cream mixture on top of the potatoes, covering all of them.
Add ground beef mixture on top.
Cover with foil and bake until the potatoes are fork tender, about 60-65 minutes. Remove from oven, sprinkle some cheddar cheese on top and bake for a few more minutes until cheese is melted. You can use orange or white cheddar cheese, but I love the look of melted white cheddar more!
Remove from the oven and allow to sit for a few minutes to set and cool down.
Serve and enjoy this delicious potato hamburger casserole!
Store leftovers and reheating
Place in an airtight container and store in the refrigerator. Ground beef casserole is good for 3-4 days.
To reheat, heat in the microwave for 1-2 minutes until warm, or place in the oven at 350 degrees F for 15-20 minutes, or until fully warmed up.
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Potato Hamburger Casserole (Ground Beef)
PrintIngredients
- 1 pound ground beef
- 1/2 cup onion finely chopped
- 3 cloves garlic minced
- 3 cups potatoes thinly sliced (no peeling is needed)
- 10.5 ounce can condensed cream of mushroom soup
- 3/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees F.
- Add ground beef, onions and minced garlic to skillet and cook over medium high heat until beef is browned. Drain any extra grease from beef.Tip: Want extra crunch? You can add some green bell pepper and corn to the skillet if you'd like!
- Spray a 11×8 baking dish with nonstick spray and place the sliced potatoes down.
- In a bowl mix together mushroom soup, milk, salt and pepper. Pour this mixture over the potatoes.
- Add the ground beef mixture on top, covering the potatoes.
- Cover with foil and bake in the oven until the potatoes are soft, about 60-65 minutes. Remove from oven, sprinkle cheddar cheese on top and bake for 10 more minutes or until cheese is melted.
- Allow to cool for a few minutes to set. Serve and enjoy! Got leftovers? Store in an airtight container in the refrigerator for 3-4 days.
Kirsten says
Delicious, will make it again 😊
Hannah B says
I use mozzarella cheese, and I fry my potatoes some before I mix them. BUT SO GOOD!!!!
Wanda Hoffman says
This recipe was delicious 😋
Rhochelle Wiktorski says
Can this be frozen? Thinking preparing, then before baking freezing. When ready to eat bake frozen (adding time) then putting cheese on and returning to oven to melt cheese
Pamela Reed says
Yes, you can definitely freeze this potato hamburger casserole! After baking, let it cool completely, then transfer leftovers to a freezer-safe container or wrap the whole dish tightly with plastic wrap and foil. Freeze for up to 2 months. When ready to eat, you can reheat it straight from frozen—just bake at 350°F until heated through, which may take about twice the original cooking time. If you prefer to freeze it before baking, assemble the casserole without the cheese on top, wrap it well, and freeze. When you’re ready, bake it from frozen (adding the cheese halfway through) or thaw it overnight in the fridge and bake as usual. Hope this helps!
Robio G says
Sounds fantastic. Can this be prepped the night before and kept in the fridge? (To be made the next day)
Weeknight meals sometimes have to be quick…. I can’t wait to try it and add all the twists feo. The comments.
Pamela Reed says
Hey Robio, when I prep this I cook it, allow it to cool, and then place in the refrigerator (covered). Then the next day (or next next day) I will reheat it in the oven or in the microwave (sometimes I really need to be speedy). I find that this method works better. Hope this helps!
Chris says
This was a pleasant surprise. I knew it would be good but it was great. Making it again this week. I doubled recipe but didn’t have 2 cans of cream of mushroom so substituted with a can of golden mushroom. It was fabulous. Also added an orange bellpepper to ground beef. Thanks for the recipe!
Amy L Lewis says
I love this! It’s simple and cheap. I admit that I swapped out the cream of mushroom soup for cheddar soup because my mom put cream of mushroom soup in everything and ruined it for me. It’s delicious!!!!
Nancy J Rogers says
I’m
Marjie says
Made this casserole last night for the first time. My family loved it. Thanks you so much for creating delicious recipes for all of us to enjoy.
Rebekah Moore says
Very good easy meal – I added some extra seasonings and extra meat so that it would be a hearty meal, and I wasn’t sure how much my teenage step-son would eat. I had leftovers, so I put an over medium egg on top for lunch the next day. So good!
Sally Conger says
We love this…I add some sour cream to the wet mixture too…yummm
Miranda Bulock says
I love easy. But honestly thought this would be really blah. I did add bacon to the ground beef, but it was really good with that being the only addition! Thank you!
David says
I can’t wait to try this one
Ashley says
Can this dish be frozen after cooking?
Pamela Reed says
Yes, we have frozen this before!
Monica says
This recipe is delicious! I have A very picky eater son and he went back for a second and said mom that is so good so thank you so much for the recipe. I will be making it again!😊
Jenny says
When family is on a B.R.A.T. diet for a week & hungry this is simple on the digestive system. Adding 1TB Country Gravy Mix, Chicken Stock instead of Milk, Parsley to Cream of Mushroom Soup, Yellow Yukon & Sweet Potato blend, steamed broccoli on the side.
Linda Parker Allen says
Simple but delicious! Loved it!
Jan Peterson says
What kind of potatoes do you use?
Pamela Reed says
Idaho or Russet potatoes are great for this recipe!
Trinehart says
I’ll be making this tomorrow. Sounds really good. However I will change the mushroom soup to the cheddar cheese.
Pamela Reed says
Yum! Let me know how the cheddar cheese soup tastes!
Terri Hamood says
This was so easy to make and got rave reviews! I did sub sweet potatoes and added corn. There were no leftovers!
gay G stacey says
You think itvwould be good to add lipton onion soup mux to the cream of mushroom soup?
Pamela Reed says
You absolutely could do that!!
Larry Dikeman says
Great family dinner with a small side salad!!
Colleen says
Can I use noodles instead of potatoes
Pamela says
Made this tonight for dinner, followed recipe exactly, husband loved it, even had seconds, thank you for a great recipe, just recently discovered your site and I’m so glad I did! Will be making this again soon! Delicious!
Pamela Reed says
So happy to hear this!! Also hi Pamela, from another Pamela! 🙂
Harriett Sprott says
What about mixing meat into sauce before covering potatoes?
Pamela Reed says
You absolutely can do this if you’d like! 🙂
Adrianne Savage says
I added the crm of mush with milk over the hamburger and potatoes and also added a can of cambell’s cheddar cheese. I topped with bacon and then shredded Colby jack. It’s in the oven now so we will see how it turns out.
Elaine says
Where does it say how much of each ingredient?
Pamela Reed says
Hey Elaine, the amounts are in the recipe card found at the bottom of the post. You can also click the “jump to recipe” button at the top of the post that takes you straight there!
Elaine Bowman says
I found them after I posted..thank you…and by the way this was to die for!! My husband loved it!
Adrian Trabakino says
I am making this as I comment. I added creole season in addition to salt and pepper.
Karen tyson says
I really like the hamburger recipe. Md .
Pamela Reed says
Thanks Karen, so happy to hear you liked the casserole! 🙂
Tonia keller says
I’m not a good cook so I would like some easy to make recipes
Pamela Reed says
Hey Tonia, we have hundreds of easy to make recipes on BFG, please take a look at the recipe index so you can narrow it down: https://brooklynfarmgirl.com/recipes-index/
Barbara says
When would you add the corn and bell pepper, if you choose to use them. Thank you for the recipe.
Pamela Reed says
Hey Barbara, I would add them to the skillet when you brown the ground beef – enjoy!
Larry Dikeman says
Very good, doubled recipe
Pamela Reed says
So happy to hear you liked this casserole, thanks for stopping by Larry! 🙂
Lorraine says
I have not made it yet, but definitely will this week – Need to get Cheddar – only have Mozzarella on hand – sounds so good – I made your Best Ever Stewed Tomatoes yesterday- Another winner Pamela – so good – Thanks so much for all of your recipes –
Pamela Reed says
I think mozzarella cheese could work too if you’re in a pinch! And thank you – I am so happy you liked the stewed tomatoes Lorraine! 🙂
Michael Yochum says
What type of potatoes did you use?
Pamela Reed says
I recommend Idaho or Russet potatoes for this casserole.
Michael Yochum says
Thank you! I normally use smaller Yukon Gold for everything and was not sure if that would work!