A Little Story Before You Get Cooking
You know those days when you’re staring at the fridge, hoping something new appears? Yeah, that’s honestly how this 5-Ingredient Hamburger & Potato Casserole started for me. Not glamorous, just a hungry Tuesday (might’ve been Thursday, actually—I should keep better track). I remember my dad would call anything with potatoes in it a ‘belly-filler’ and, well, he wasn’t wrong. The first time I made this, my youngest swiped a big bite before it even hit the table. Legend in the making.
Why You’ll Love This (or At Least I Hope So!)
I pull this casserole together when I’m running late from soccer practice or just too lazy to plan (which, my family will tell you, is often). Sometimes I swap things in or out depending on what annoying thing I forgot at the store. Everyone goes back for seconds—even my husband, who pretends he’s “above” casseroles. (He isn’t.) It’s cozy, filling, and dirties barely any pans (which, to be honest, is my number-one requirement most nights). The potatoes soak up all the beefy, cheesy flavor—seriously, how can you go wrong there?
Alright, Here’s What You Need (and Some Substitutes)
- 1 pound ground beef – I use whatever’s cheapest. Turkey or ground chicken works too, in a pinch.
- 4 medium russet potatoes, peeled and thinly sliced – Yukon Golds are fine too; my grandma was always Team Russet though.
- 1 (10.5 oz) can condensed cream of mushroom soup – Cream of celery or chicken soup does the job if you’re out (which I am half the time).
- 1 cup shredded cheddar cheese – Any melty cheese will do. Pre-shredded is fine (I’m not a cheese snob, not today).
- 1 small yellow onion, diced – I skip this if I’m feeling too lazy to chop, and just shake a little onion powder in… but real onion is better, if you ask me.
How To Make It: The Not-So-Secret Steps
- Preheat your oven to 375°F (that’s about 190°C for my metric mates). Butter or spray a 9×13 inch baking dish. If you forget to grease it, don’t panic—it just sticks a tiny bit more.
- In a big-ish skillet, cook the ground beef over medium heat until browned. Break it up so you don’t get big ol’ chunks (unless you like it chunky). Drain most of the fat (I leave a little—it’s flavor, right?). Throw in the diced onion and cook till it’s soft. Or don’t, if you skipped the onion.
- Peel and thinly slice those potatoes—I do it by hand, but a mandoline zips through them (just watch your fingers, trust me—only had one minor incident last month).
- Layer half the potato slices in the bottom of your casserole dish. Sprinkle half the beef mixture over them. Add a handful of cheese, if you’re feeling wild.
- Spread the rest of the potatoes, then the beef, and another shower of cheese. Pour the condensed soup evenly over the top. (This is where it never looks pretty, but don’t worry, it’ll all melt together.)
- Cover the dish with foil (shiny side down, if you care—I don’t). Bake for 45 minutes. Then (here’s my favorite part), uncover, peek inside, and let your kitchen smell amazing. Bake another 20 ish minutes, until the top is golden and bubbly. If you’re in a hurry, you can crank up the broiler for a couple minutes at the end, but watch it so you don’t end up with cheese charcoal. Let it sit for at least 10 minutes, even though waiting is the hardest part.
Notes From My Probably-Too-Real Kitchen
- Soggy potatoes? The thinner they’re sliced, the better they cook. Once, I got lazy and chunked them—won’t do that again.
- If the top looks dry, sprinkle a tiny splash of milk on before the final cheese layer. Might just be in my head, but it helps.
- Sometimes I throw in frozen peas between layers (kids don’t usually notice, but my neighbor does and makes a face… oh well).
Variations I’ve Actually Tried (and One Fail)
- Swap ground beef for breakfast sausage—surprisingly good, but a bit much for dinner.
- I once tried adding sliced tomatoes on top before baking. Not my best idea; they made it weirdly watery, so just stick with cheese if you ask me.
- Loaded version? Sprinkle on crispy bacon bits right before serving. My brother loved that one (probably a little too much, to be honest).
Don’t Stress Over Equipment
All you really need is a skillet and a 9×13 inch baking pan. If you don’t have that, I’ve squished this into two smaller dishes before—just keep an eye on them since they might cook a hair faster. Oh, and a sharp knife for slicing potatoes, unless you want an upper-body workout; in that case, grab a dull one and go for it.
How Long Will It Keep?
You can tuck leftovers into the fridge for up to 3 days. Heat individual slices in the microwave, though the cheese gets a little rubbery, to be honest. (It never lasts more than 24 hours in my house, but maybe you have more self control.)
How I Like To Serve It (And My Not-So-Secret Sauce)
This is belly-warmer stuff. I love it with just a silly big scoop of ketchup, maybe a handful of chopped fresh chives, or a little hot sauce if I’m feeling cheeky. Growing up, my aunt always served it with buttered green beans on the side, which somehow makes the meal feel complete (thanks, Aunt Edie). But eat it straight out of the pan if you want; I won’t judge.
Lessons Learned—A Few Pro Tips
- Don’t rush slicing the potatoes—I once tried to speed through and ended up with some still-crunchy pieces. Not my finest moment.
- If you double the cheese, be ready for a slightly greasy top—but sometimes that’s the good stuff.
- Actually, I find it works better if you pour the soup as evenly as you can. I used to dump it all in the center (guess what? Dry corners!).
Real Answers to Actual Questions (Or Close Enough)
- Can I use sweet potatoes? Hmm, it definitely works, but makes the whole thing a bit sweeter—if that’s your jam, go for it. My kids pulled faces but ate it anyway.
- What if I don’t have cream of mushroom soup? I’ve used celery, chicken, or even a make-do white sauce (in a pinch). Tastes different, but still pretty tasty.
- Can I make this ahead? Sure—assemble it earlier in the day and keep in the fridge. Just add 10 minutes to the baking time.
- Can you freeze it? Eh, I’ve tried, but the potatoes get mushy when thawed. Not my favorite, but technically yes.
- How do I know when it’s done? Fork goes through the potatoes easy, and the cheese is bubbling like a lava lamp—good to go!
Anyway, I hope you give this not-so-fancy but totally satisfying 5-ingredient casserole a shot. If you invent a new version that rocks, send it my way—I’m always up for a dinner upgrade. Cheers!
Ingredients
- 1 pound ground beef
- 4 medium russet potatoes, peeled and thinly sliced
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 small yellow onion, diced
Instructions
-
1Preheat your oven to 375°F (that’s about 190°C for my metric mates). Butter or spray a 9×13 inch baking dish. If you forget to grease it, don’t panic—it just sticks a tiny bit more.
-
2In a big-ish skillet, cook the ground beef over medium heat until browned. Break it up so you don’t get big ol’ chunks (unless you like it chunky). Drain most of the fat (I leave a little—it’s flavor, right?). Throw in the diced onion and cook till it’s soft. Or don’t, if you skipped the onion.
-
3Peel and thinly slice those potatoes—I do it by hand, but a mandoline zips through them (just watch your fingers, trust me—only had one minor incident last month).
-
4Layer half the potato slices in the bottom of your casserole dish. Sprinkle half the beef mixture over them. Add a handful of cheese, if you’re feeling wild.
-
5Spread the rest of the potatoes, then the beef, and another shower of cheese. Pour the condensed soup evenly over the top. (This is where it never looks pretty, but don’t worry, it’ll all melt together.)
-
6Cover the dish with foil (shiny side down, if you care—I don’t). Bake for 45 minutes. Then (here’s my favorite part), uncover, peek inside, and let your kitchen smell amazing. Bake another 20 ish minutes, until the top is golden and bubbly. If you’re in a hurry, you can crank up the broiler for a couple minutes at the end, but watch it so you don’t end up with cheese charcoal. Let it sit for at least 10 minutes, even though waiting is the hardest part.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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