5 Ingredient Hamburger Potato Casserole
This 5 Ingredient Hamburger Potato Casserole is a hearty comfort food casserole layering seasoned ground beef, tender potatoes, and creamy sauce, all topped with melted cheddar—an easy dinner solution for busy weeknights.
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
Leftovers keep in an airtight container in the fridge up to 3 days. Freeze unbaked casserole for up to 2 months—thaw overnight before baking. Broil 1–2 minutes for a crisp top.
Nutrition
Calories: 450kcal
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