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This 5 Ingredient Hamburger Potato Casserole is a hearty comfort food mash-up that layers seasoned ground beef, tender potatoes, and creamy sauce, all topped with melted cheddar. It’s the perfect easy dinner when you need a simple, satisfying meal in under an hour.
Why You’ll Love This Recipe
- Just five pantry staples make mealtime a breeze—no last-minute grocery runs.
- Feeds a crowd: stretches to serve 6–8 with satisfying leftovers.
- One-dish comfort food: minimal cleanup means extra couch time.
- Ready in under an hour—ideal for busy weeknights.
- Budget-friendly ground beef + potatoes combo saves money without skimping on taste.
- Creamy, cheesy topping that kids (and picky eaters) can’t resist.
- Perfect for meal prep—assemble ahead, bake when you’re ready.
- Freezer-friendly: freeze unbaked portions for super-easy future dinners.
- Versatile enough to swap in sweet potatoes, turkey, or extra veggies.
- Pairs beautifully with a simple salad or steamed greens for balance.
Ingredients
- 1 pound ground beef (80/20) (substitute lean turkey or plant-based crumbles)
- 4 cups diced russet potatoes (about 2 large, peeled) (frozen works too)
- 1 (10.5-ounce) can condensed cream of mushroom soup (Campbell’s classic)
- 1 cup sour cream (full-fat or light)
- 1 cup shredded sharp cheddar cheese (plus extra for topping)
- Salt and pepper, to taste (pantry staples)
- Optional garnish: chopped green onions or fresh parsley
Directions
- Preheat the oven and prepare your pan
Preheat to 375°F (190°C) so it’s hot when the casserole goes in. Grease a 9×13-inch baking dish with butter or nonstick spray to ensure clean edges later. - Sizzle and brown the beef
Heat a large skillet over medium, add ground beef, and season lightly with salt and pepper. As you break it up, listen for that satisfying sizzle—about 6–8 minutes until no pink remains. Tip: Drain excess fat for a lighter dish. - Stir in the creamy sauce base
Lower the heat, then stir in condensed mushroom soup and sour cream. Keep stirring until you have a silky, uniform sauce clinging to each meaty piece. Taste and adjust seasoning if needed. - Merge in the potatoes
Add the diced russets (fresh or thawed frozen). Gently fold so each cube is coated—think of it like tucking them into a cozy, flavorful blanket. If frozen potatoes shed water, let it simmer a minute to thicken. - Layer up and top with cheese
Spoon the mixture into your prepared dish, smoothing the surface. Sprinkle shredded cheddar cheese evenly so every bite gets that golden, melty goodness. - Bake until bubbly and golden
Place on the middle rack and bake for 25–30 minutes. You want bubbling sauce at the edges and lightly browned cheese on top. For an extra crisp finish, broil 1–2 minutes—watch closely. - Rest, garnish, and serve
Let the casserole rest about 5 minutes; this pause helps it set up for neat slices. Garnish with green onions or parsley for a pop of color, then dig in!
Servings & Timing
Makes 6–8 servings
Prep Time: 15 minutes
Bake Time: 30 minutes
Total Time: 45 minutes
Variations
- Swap cream of mushroom for cream of chicken soup for a subtle poultry twist.
- Stir in a teaspoon of Worcestershire sauce for extra depth.
- Replace russets with sweet potatoes for natural sweetness.
- Fold in a cup of frozen peas or corn for color and veggie boost.
- Add crumbled bacon or cooked sausage for smoky richness.
- Top with crushed Ritz crackers or panko for crunch.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To freeze, cover the unbaked casserole for up to 2 months—thaw overnight before baking. Reheat individual portions in the microwave for 1–2 minutes or bake at 350°F (175°C) for 10–15 minutes until warmed through.
FAQs
Q: Can I use ground turkey instead of beef?
A: Definitely—ground turkey or chicken works well; just watch moisture and add a splash of broth if it seems dry.
Q: My casserole turned out watery—what went wrong?
A: Frozen potatoes can release water; thaw and pat dry, and drain excess beef fat before mixing to avoid sogginess.
Q: Can I assemble this ahead of time?
A: Yes! Prep, cover, and refrigerate up to 24 hours; bake from chilled, adding a few extra minutes if needed.
Q: Is there a vegetarian option?
A: Swap beef for cooked lentils or plant-based crumble and use vegetable soup—still a simple meal with big flavor.
Q: What pan size is best?
A: A 9×13-inch pan gives even baking and nicely browned edges.
Q: How do I know it’s done?
A: Look for bubbling at the edges and golden-brown cheese on top; a fork should slide through potatoes easily.
Conclusion
This 5 Ingredient Hamburger Potato Casserole proves you don’t need a long ingredient list to make magic happen—just simple staples, minimal effort, and maximum comfort. Give it a whirl, share your tweaks in the comments, and explore more easy casseroles on my blog!
5 Ingredient Hamburger Potato Casserole
Ingredients
- 1 pound ground beef (80/20)
- 4 cups diced russet potatoes about 2 large, peeled or use thawed frozen
- 1 can (10.5 oz) condensed cream of mushroom soup Campbell’s classic
- 1 cup sour cream full-fat or light
- 1 cup shredded cheddar cheese plus extra for topping
- Salt and pepper to taste
- Chopped green onions optional, for garnish
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with nonstick spray or butter.
- In a large skillet over medium heat, cook the ground beef with salt and pepper, breaking it apart until no pink remains, about 6–8 minutes; drain excess fat.
- Lower heat, stir in the condensed cream of mushroom soup and sour cream until the sauce is smooth and coats the beef evenly; taste and adjust seasoning.
- Fold in the diced russet potatoes (fresh or thawed frozen), ensuring each piece is coated; simmer briefly if needed to reduce extra moisture from frozen potatoes.
- Spread the mixture into your prepared baking dish, smoothing the surface, then sprinkle shredded cheddar cheese evenly over the top.
- Bake for 25–30 minutes until the casserole is bubbly around the edges and the cheese is melted and lightly browned; broil for 1–2 minutes at the end for extra crispiness if desired.
- Let the casserole rest 5 minutes before serving to set; garnish with chopped green onions or parsley for freshness.
Notes
Nutrition
