Easy 5-Ingredient Hamburger Potato Casserole
This weeknight-friendly casserole layers seasoned ground beef, thin-sliced potatoes, and a creamy mushroom sauce under a golden blanket of cheddar. Just five staple ingredients deliver cozy, bubbling comfort in under 90 minutes.
Equipment
- 9×13-inch baking dish
- Large Skillet
- Mandoline slicer (optional)
- Aluminum foil
- Wooden spoon
Ingredients
Main Ingredients
- 1 lb ground beef 80/20 for flavor or 93/7 for leaner
- 2 lbs potatoes thinly sliced (1/8-inch); Russet or Yukon Gold
- 10.5 oz cream of mushroom soup 1 can; whisk with 1/4 cup water or milk if desired
- 2 cups shredded cheddar cheese freshly shredded melts best
- 1 medium onion diced (optional)
- salt & pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet over medium-high heat, brown the ground beef. If using onion, add it and cook until softened, 5–7 minutes. Drain excess fat; season with salt and pepper.
- Grease a 9x13-inch baking dish. Arrange half of the thinly sliced potatoes in an even layer.
- Spread the cooked beef (and onion) evenly over the potatoes.
- Layer the remaining potatoes on top.
- Whisk the cream of mushroom soup with 1/4 cup water or milk (optional) and pour evenly over the casserole, spreading to cover.
- Sprinkle shredded cheddar over the top.
- Cover tightly with aluminum foil and bake for 40–45 minutes, until potatoes are nearly tender.
- Uncover and bake 10 minutes more until the cheese is golden and bubbly.
- Rest 5–10 minutes before serving.
Notes
Slice potatoes 1/8-inch thick for even cooking—use a mandoline for speed. Add-ins (not counted in the 5 ingredients) like garlic powder, paprika, or sliced mushrooms are great. Swap cream of mushroom for cream of chicken if preferred.