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Hamburger Potato Casserole

This hamburger potato casserole is a recipe that my grandmother used to keep me and my finicky cousins well-fed! It is very kid-friendly, and adults like it too!
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 2344.7 kcal

Equipment

  • 1 Large Skillet For browning ground beef
  • 1 2-Quart Baking Dish For assembling and baking the casserole
  • 1 Medium Mixing Bowl For combining the soup mixture
  • 1 Chef's knife For chopping onion and slicing potatoes
  • 1 Cutting Board For safe preparation of ingredients

Ingredients
  

Main

  • 1 pound lean ground beef
  • 1 10.5 ounce can condensed cream of mushroom soup
  • ¾ cup milk
  • ½ cup chopped onion
  • salt and ground black pepper to taste
  • 3 cups peeled and thinly sliced potatoes
  • 1 cup shredded Cheddar cheese

Instructions
 

  • Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Photographer: Victor Protasio / Food Styling: Chelsea Zimmer / Prop Styling: Christine Keely
  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Photographer: Victor Protasio / Food Styling: Chelsea Zimmer / Prop Styling: Christine Keely
  • Mix condensed soup, milk, onion, salt, and pepper in a medium bowl until combined. Photographer: Victor Protasio / Food Styling: Chelsea Zimmer / Prop Styling: Christine Keely
  • Alternately layer the potatoes, soup mixture, and browned ground beef in a 2-quart baking dish. Photographer: Victor Protasio / Food Styling: Chelsea Zimmer / Prop Styling: Christine Keely
  • Bake in the preheated oven until potatoes are tender, about 1 to 1 1/2 hours. Photographer: Victor Protasio / Food Styling: Chelsea Zimmer / Prop Styling: Christine Keely
  • Top with Cheddar cheese, and continue baking until cheese is melted. Photographer: Victor Protasio / Food Styling: Chelsea Zimmer / Prop Styling: Christine Keely
  • Serve and enjoy. Photographer: Victor Protasio / Food Styling: Chelsea Zimmer / Prop Styling: Christine Keely

Notes

1. Ensure the ground beef is thoroughly browned and all excess grease is drained. This prevents a greasy final product and allows for better flavor development. 2. Slice potatoes uniformly and as thinly as possible (about 1/8 inch) to ensure even cooking and tender texture throughout the casserole. A mandoline can be very helpful here. 3. For an elevated flavor, consider sautéing the chopped onion with the ground beef or adding a clove of minced garlic. A pinch of dried thyme or a bay leaf added to the soup mixture can also enhance the dish. 4. To prevent the top from drying out or burning before the potatoes are tender, cover the casserole dish with foil for the initial baking period, then remove it for the final cheese melting step.