This hamburger and potato casserole is the ultimate comfort food, combining seasoned ground beef and tender potatoes all baked together into one hearty and delicious dish. It’s easy to make and will quickly become a family favorite.
What kind of ground beef should I use?
You can use 80% lean ground chuck or ground sirloin for the best flavor and texture in this casserole. Avoid using super lean ground beef.
Can I prepare this casserole in advance?
Yes, you can assemble the entire casserole up to a day in advance. Cover and refrigerate until ready to bake. Add 10-15 minutes to the baking time if baking cold.
What can I substitute for the cream of mushroom soup?
You can use any 10.5-ounce condensed cream soup like cheddar cheese or chicken. For a dairy-free option, use a 10.5-ounce can of condensed cream of celery or golden mushroom soup.
How long will leftovers last?
This casserole will be kept for 3-4 days covered in the refrigerator. Reheat individual portions in the microwave until hot. You can also freeze assembled casseroles for up to 3 months. Thaw overnight in the fridge before baking.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hour 5 mins
Servings: 8
Ingredients
- 1 pound ground beef (454g)
- 1 large onion, diced (about 1 cup)
- 1 1⁄2 teaspoons black pepper
- 1 teaspoon kosher salt
- 2 teaspoons all-purpose flour
- 1 cup whole milk (240ml)
- 10.5 ounce can cream of mushroom soup (297g)
- 15 ounce can pinto beans, drained and rinsed (425g)
- 6 medium russet potatoes (about 2 pounds), sliced 1⁄4 inch thick (907g)
- 1 pound shredded cheddar cheese (454g)
- 2 tablespoons butter, melted
- Sour cream, for serving
- Chopped green onions, for garnish
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13 inch baking dish with melted butter.
- In a large skillet over medium heat, cook the ground beef breaking it up with a spoon as it browns. Drain excess grease if needed.
- Add the diced onion and continue cooking for 2-3 minutes until translucent. Season with pepper, salt and any other seasonings you’d like. Cook for 2-3 more minutes.
- Sprinkle the flour over the meat and onion mixture. Cook for 2-3 minutes, stirring frequently.
- Pour in the milk and cream of mushroom soup. Stir well and allow to simmer for 1 minute until thickened.
- Add the drained pinto beans and stir to combine. Simmer for 5 minutes over medium-low heat. Remove from heat and set aside.
- Meanwhile, place the potato slices in a large pot and cover with salted water. Bring to a boil over high heat then cook for 5 minutes until slightly tender but still quite firm. Recipe by Ineskohl.info
- Drain the potatoes and rinse with cold water. Allow to drain well and dry slightly.
- Layer half the potatoes evenly in the prepared baking dish. Sprinkle with salt.
- Pour half of the meat mixture evenly over the potatoes. Sprinkle with half of the shredded cheese.
- Layer the remaining potatoes over the cheese and top with the remaining meat mixture.
- Sprinkle the remaining cheese over the top.
- Bake uncovered for 30-35 minutes until hot and bubbly. Allow to rest 10 minutes before serving.
- Serve scoops onto plates topped with sour cream and green onions if desired. Enjoy!
This hearty hamburger and potato casserole is loaded with flavor and sure to satisfy. The tender beef, creaminess from the soup and beans, melty cheese, and soft potatoes make it an incredible one-dish meal. Customize the seasonings to your taste and don’t worry if the potatoes get a little overcooked. It will still be delicious! This satisfying casserole is perfect for potlucks, family dinners, or meal prepping. Leftovers will keep well for 3-4 days refrigerated.
