Easy 5-Ingredient Hamburger Potato Casserole

Are you staring down another busy weeknight, wondering what on earth to make for dinner? We’ve all been there. You need something fast, something easy, and something you know the whole family will actually eat without complaints. What if I told you the answer was a delicious, bubbling, cheesy dish that only needs five simple ingredients?

Meet your new weeknight hero: this Easy 5-Ingredient Hamburger Potato Casserole. This recipe isn’t just simple; it’s the very definition of comfort food. It combines savory ground beef, tender potatoes, and a creamy, cheesy sauce into a one-dish wonder that tastes like it took hours to make. Forget complicated recipes and long grocery lists; this is all about maximum flavor with minimal effort.

Ingredients

This recipe comes together with just a handful of pantry staples. Here’s exactly what you’ll need:

Ingredient	Amount	Notes
Ground Beef	1 lb	Use 80/20 for more flavor or 93/7 for a leaner dish.
Potatoes	2 lbs (about 4-5 medium)	Thinly sliced (1/8-inch). Russets or Yukon Golds are perfect.
Cream of Mushroom Soup	1 can (10.5 oz)	This creates the creamy, savory sauce.
Shredded Cheese	2 cups	Sharp cheddar is classic, but a Colby Jack or Mexican blend works great too.
Onion (Optional)	1 medium	Diced. Adds a wonderful aromatic base.
Salt & Pepper		To taste.

Timing

• Prep time: 20 minutes
• Cook time: 55 minutes
• Total time: 1 hour 15 minutes (Less time than ordering and waiting for delivery!)

Step-by-Step Instructions

Step 1: Preheat Your Oven

Set your oven to 375°F (190°C). Getting it nice and hot now ensures your casserole bakes evenly from the moment it goes in.

Step 2: Cook the Ground Beef

In a large skillet over medium-high heat, brown the ground beef. If you’re using the onion, add it now and cook until softened, about 5-7 minutes. Pro Tip: Use a wooden spoon to break the beef into small crumbles as it cooks for the best texture. Once the beef is fully cooked, drain any excess grease to keep the casserole rich, not oily. Season generously with salt and pepper.

Step 3: Layer the Potatoes

Grease a 9×13-inch baking dish. Arrange half of your thinly sliced potatoes in a single, even layer on the bottom. Crucial Tip: Slice your potatoes thinly (about 1/8-inch thick). A mandoline slicer is fantastic for this! If they are too thick, they won’t become tender in the baking time.

Step 4: Add the Ground Beef

Spread the savory, cooked ground beef and onion mixture evenly over the first layer of potatoes. Make sure to create an even layer so every single bite gets a perfect ratio of meat and potatoes.

Step 5: Add the Final Potato Layer

Arrange the remaining sliced potatoes over the top of the ground beef. This will create a delicious layered, almost “scalloped” effect within the casserole.

Step 6: Pour Over the Soup

In a small bowl, you can whisk the cream of mushroom soup with a splash of milk or water (about 1/4 cup) to make it more pourable, though this is optional. Evenly pour the soup over the beef and potatoes. Tip: Use a spatula to gently spread the soup so it covers the entire surface.

Step 7: Top with Cheese

Sprinkle that glorious, shredded cheese all over the top. Be generous! This cheesy crust is arguably the best part. Tip: Freshly shredded cheddar melts better than pre-bagged, which often has anti-caking agents.

Step 8: Bake Covered

Cover the dish tightly with aluminum foil. Bake in your preheated oven for 40–45 minutes. This step is essential. The foil traps steam, which is what cooks the potatoes until they are perfectly fork-tender.

Step 9: Bake Uncovered

Now for the magic. Carefully remove the foil and bake for an additional 10 minutes. This 10-minute blast of direct heat creates that beautiful, golden-brown, bubbly cheese topping. Keep an eye on it so it doesn’t burn.

Step 10: Serve

Let the casserole rest on the counter for 5-10 minutes before serving. This is harder than it sounds, but it allows the casserole to set, making it much easier to scoop and serve. Dive in and enjoy that creamy, cheesy, beefy goodness!

Nutritional Information (Estimated)

Here is an approximate nutritional breakdown per serving (assuming 8 servings per casserole).

• Calories: 480 kcal
• Protein: 25 g
• Fat: 28 g (Saturated: 13 g)
• Carbohydrates: 30 g
• Fiber: 3 g
• Sugar: 3 g

Disclaimer: These values are an estimate and can vary based on the specific ingredients used (e.g., fat content of beef, type of cheese).

Healthier Alternatives

Want to lighten up this comfort food classic? It’s easy!

• Go Lean: Swap the 80/20 ground beef for 93/7 lean ground beef, ground turkey, or even ground chicken to significantly cut down on fat.
• Soup Solution: Not a fan of canned soup? Use a “healthy” or “heart-healthy” version (low sodium), or make a simple homemade white sauce (a roux with flour, butter, and milk) and add sautéed mushrooms.
• Veggie Boost: This is my favorite trick. Sneak in extra nutrition by mixing a cup of frozen corn, peas, or steamed green beans in with the ground beef layer.
• Cheese Choice: Use a reduced-fat sharp cheddar. You’ll still get all that tangy flavor with less fat.

Serving Suggestions

This Hamburger Potato Casserole is a true one-dish meal, but it loves a simple companion.

• Serve it with a crisp green salad tossed in a light vinaigrette to cut through the richness.
• A side of steamed green beans, roasted broccoli, or buttered corn also adds a wonderful pop of color and nutrition.
• For a final touch, sprinkle the top with a little freshly chopped parsley or chives just before serving for a burst of freshness.

Common Mistakes to Avoid

• Mistake 1: Crunchy Potatoes. This happens when the potato slices are too thick or the casserole isn’t baked long enough covered.
  • Solution: Slice them no more than 1/8-inch thick. Always test a potato with a fork before removing the foil; it should slide in easily.
• Mistake 2: A Greasy Casserole. This comes from using high-fat beef and not draining it.
  • Solution: After browning, drain all the excess fat from the skillet. You can even pat the beef with a paper towel.
• Mistake 3: A Dry Casserole. This can happen if the soup is too thick to seep down.
  • Solution: Whisk the condensed soup with 1/4 cup of milk or water before pouring it over. This ensures the creamy sauce gets into every nook and cranny.

Storing Tips

This recipe is fantastic for leftovers and one of the best make-ahead meals!

• To Refrigerate: Store cooled leftovers in an airtight container in the fridge for up to 3-4 days.
• To Freeze: You can freeze the entire baked casserole. Let it cool completely, cover tightly with a layer of plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• To Reheat: The best way is in a 350°F (175°C) oven for 15-20 minutes, or until hot and bubbly. You can also microwave individual portions, but the oven helps crisp the cheese up again.

Conclusion

There you have it—a simple, hearty, and unbelievably delicious 5-Ingredient Hamburger Potato Casserole that’s guaranteed to become a staple in your dinner rotation. It’s the perfect solution for busy nights when you crave real comfort food without the fuss. This cheesy, savory bake brings the family together and proves that a fantastic meal doesn’t need a complicated ingredient list.

We hope you love this easy recipe as much as we do! Try it out this week and let us know in the comments how it turned out. Did you add any special ingredients? We’d love to hear your feedback. Don’t forget to rate the recipe and subscribe for more delicious, easy-to-follow recipes!

FAQs

Q1. Can I make this Hamburger Potato Casserole ahead of time?

Yes! This is a great make-ahead dish. You can assemble the entire casserole (without baking), cover it tightly, and refrigerate it for up to 24 hours. When ready to eat, you may need to add 10-15 minutes to the covered baking time since it’s starting from cold.

Q2. What can I use instead of cream of mushroom soup?

If you’re not a fan of mushroom, cream of celery or cream of chicken soup works as a perfect 1-to-1 substitute. For a homemade version, you can make a simple béchamel (white sauce) with flour, butter, and milk and season it well.

Q3. How do I know the potatoes are fully cooked?

The best way to check is with a fork or a sharp knife. When you remove the foil (at Step 8), poke a potato in the center of the casserole. If the fork slides in easily with little resistance, they are tender and ready for the final browning.

Q4. Can I add other vegetables to this casserole?

Absolutely! This is a great “clean out the fridge” recipe. Mix in a cup of frozen corn, peas, or cut green beans with the ground beef layer. You could also layer in sautéed spinach or bell peppers.