Description

This easy hamburger and potato casserole is the perfect comfort food for busy weeknights. With only 5 common ingredients, it’s quick to prepare and delivers a creamy, cheesy, and savory meal that the whole family will love. Thinly sliced potatoes are layered with browned ground beef, topped with a simple mixture of condensed soup and milk, then finished with a golden layer of melted cheddar cheese. It’s an affordable, no-fuss dish that’s filling and flavorful.

Ingredients

Scale

1 lb ground beef
4 large potatoes, thinly sliced
1 can (10.75 oz) condensed cream of mushroom soup
1/2 cup milk
1 cup shredded cheddar cheese
Salt and pepper to taste

Instructions

Preheat the oven to 350°F (175°C).
Cook the ground beef: In a skillet over medium heat, brown the ground beef for 5-7 minutes, breaking it up as it cooks. Drain excess grease and season with salt and pepper. Set aside.
Prepare the potatoes: Peel and thinly slice the potatoes, about 1/8-inch thick. Layer them evenly at the bottom of a lightly greased 9×13-inch baking dish.
Assemble the casserole: Spread the cooked ground beef over the potato layer. In a bowl, whisk together the condensed cream of mushroom soup and milk until smooth. Pour the mixture evenly over the beef and potatoes.
Bake: Cover the baking dish with aluminum foil and bake for 1 hour, or until the potatoes are tender.
Add cheese and finish: Remove the foil, sprinkle shredded cheddar cheese on top, and bake uncovered for an additional 15 minutes, until the cheese is melted and bubbly.
Rest and serve: Let the casserole sit for 5 minutes before serving.

Notes

Customizations: Feel free to add vegetables like onions, mushrooms, or bell peppers for extra flavor and nutrients. You can also substitute the ground beef with ground turkey or sausage for a different twist.
Cheese Options: While cheddar is classic, you can use other cheeses such as mozzarella, Monterey Jack, or a combination to switch up the flavor.
Storage: This casserole can be stored in the fridge for up to 3-4 days, or frozen for up to 2-3 months. Reheat in the oven or microwave for best results.