Super Simple Hamburger Potato Casserole

This is a super simple, super quick and easy casserole that is also super tasty! A great way to use up all the new potatoes from the garden!  
1 lbs lean ground beef
3 cup thinly sliced potatoes (I prefer using new potatoes…the original recipe called for peeling them, I never peel mine)
1 can  condensed cream of mushroom soup (I use my homemade version)
½ cup chopped onion
¾ cup milk
 1   cup shredded cheddar cheese (monterey jack is yummy too!) 
salt to taste
freshly ground pepper — to taste

1. Preheat oven to 350 degrees F 
2. In a medium skillet over medium heat, brown the ground beef; drain fat (I pre-brown my meat).
3. In a medium mixing bowl, combine cream of mushroom soup, onion, milk, salt and pepper to taste.
4. Alternately layer the potatoes, soup mixture and meat in a 11×7 inch (2 quart) baking dish. Bake in the preheated oven for 1 to 1 1/2 hours, or until potatoes are tender. Top with Cheddar cheese, and continue baking until cheese is melted.


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  1. This is a GREAT recipe. My family has been using something similar for many years. I usually add a layer of American cheese slices in the middle instead of the cheddar cheese on top. Add green beans, carrots, and hot biscuits and my kids are excited!!I really enjoy reading your blog!!

  2. Yum. Sounds like the perfect meal for my meat and potato hubby!! Sounds easy and delicious. Thanks.

  3. Hi Kara. This recipe sounds great and so easy! I will be making it this week – maybe tonight! I actually have some frozen hashbrowns (which I had for another recipe). I think I may try it with the hashbrowns. Thanks again for the inspiration and linking up to TMTT.

  4. It's not a good idea to read these posts when dinner is still two hours away. Yum!

  5. Kara, I made this recipe, last night! It was great. I did substitute my frozen hash browns, so the cooking time was lessened. Next time I will try your method with the sliced potatoes. We loved it. It was a hit. Thanks!

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