This 5 Ingredient Hamburger Potato Casserole is a weeknight hero—combining ground beef, creamy potatoes, and melted cheese into an irresistible one‐dish meal. It’s the ultimate easy dinner that feels like comfort food without hours in the kitchen.
Why You’ll Love This Recipe
- Only five everyday ingredients—perfect for busy weeknights and pantry-friendly meal prep.
- No fancy techniques—just brown, mix, and bake for a foolproof hamburger casserole.
- One-dish cleanup means more time with family and less time at the sink.
- Budget-friendly ground beef keeps costs low while packing in protein.
- Hearty potato casserole comfort that even picky eaters adore.
- Ready in under 45 minutes from start to finish—ideal for last-minute dinners.
- Protein-packed with roughly 25 g per serving (data-driven insight based on lean beef).
- Fully customizable—swap soups, cheeses, or stir in extra veggies for variety.
- Freezer-friendly assembly lets you bake on your schedule.
- Crowd-pleaser at potlucks, tailgates, or family gatherings.
Ingredients
- 1 lb ground beef (85/15 lean-to-fat ratio; grass-fed optional)
- 1 (10.5 oz) can condensed cream of mushroom soup (Campbell’s recommended, or swap for cream of chicken)
- 2 cups frozen diced potatoes, thawed (or use a 32 oz bag tater tots for extra crunch)
- 2 cups shredded sharp cheddar cheese (Trader Joe’s or your favorite brand)
- 1/2 cup milk (whole or skim; half-and-half works for extra creaminess)
- Salt and pepper, to taste (pantry staples)
Directions
- Preheat the oven and prep your dish.
Preheat to 375°F (190°C) and lightly grease a 9×13″ casserole dish with butter or nonstick spray. A glass or metal pan both work well—glass holds heat for a bubbly finish. - Brown the ground beef.
In a large skillet over medium-high heat, crumble in the ground beef. Season sparingly with salt and pepper and cook until no pink remains, about 6–8 minutes. Tip: add a pinch of garlic powder or onion powder for extra depth. - Drain and stir in soup and milk.
Carefully pour off excess fat, then reduce heat to medium. Stir the condensed soup and milk into the beef until a smooth, creamy mixture forms—this is the rich base for your hamburger casserole. - Fold in the potatoes.
Add the thawed diced potatoes into the skillet, stirring gently so each cube is coated. The potato casserole texture should be creamy but studded with tender potato pieces. - Layer with cheese and bake.
Transfer half of the beef-potato mixture into your prepared dish, sprinkle with 1 cup of shredded cheddar, then top with the remaining meat-potato blend. Finish with the last cup of cheese for a golden crust. - Bake until bubbly.
Slide the casserole into the oven and bake 20–25 minutes until cheese is melted, edges bubble, and top turns golden brown. For ultra-crisp cheese edges, switch to broil for the final 2 minutes (watch closely!). Let rest 5 minutes before serving.
Servings & Timing
Makes: 6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Rest Time: 5 minutes
Total Time: 45 minutes
Calories per serving: ~450 kcal
Variations
- Mexican twist: swap cheddar for pepper jack and stir in a can of diced green chiles.
- Lighter soup: use cream of celery or homemade béchamel for a milder flavor.
- Veggie boost: fold in 1 cup frozen peas or corn with the potatoes.
- Gluten-free: choose a gluten-free condensed soup or use a cornstarch slurry.
- Turkey version: swap ground beef for ground turkey or chicken for lower fat.
- Herb infusion: mix in chopped fresh rosemary or thyme with the beef for an aromatic note.
Storage & Reheating
Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days.
Freezer: Assemble in a freezer-safe dish (without baking), wrap tightly, and freeze up to 1 month—thaw overnight in the fridge before baking.
Reheat: Warm individual portions in the microwave for 1–2 minutes or reheat the whole casserole at 350°F (175°C) for 15 minutes until heated through.
FAQs
Q: Can I use fresh potatoes instead of frozen?
A: Absolutely—dice 2 medium russets into 1/2″ cubes and parboil for 5 minutes before adding to keep the texture tender.
Q: What if I don’t have cream of mushroom soup?
A: Swap in cream of chicken, celery, or make a quick roux with butter, flour, milk, and seasonings.
Q: Can I prep this the night before?
A: Yes—assemble the casserole, cover, and refrigerate. Bake straight from the fridge, adding 5–10 extra minutes to cook time.
Q: How can I make it dairy-free?
A: Use dairy-free cream soup, plant-based milk, and a vegan cheddar substitute to keep this a 5 ingredient recipe.
Q: Is there a low-carb option?
A: Substitute potatoes with riced cauliflower florets—tastes lighter while keeping the casserole vibe.
Q: Can I add extra vegetables?
A: Stir in chopped bell peppers, onions, or mushrooms with the beef for more color and nutrients.
Q: What’s the best way to get a crispy topping?
A: Sprinkle 1/2 cup panko breadcrumbs tossed in 1 Tbsp melted butter over the cheese before baking for an irresistible crunch.
Q: Can leftovers be frozen after baking?
A: Yes—portion, wrap well, and freeze up to 1 month. Thaw overnight and reheat in the oven for best texture.
Conclusion
This 5 Ingredient Hamburger Potato Casserole proves that simple can be sensational—no-fuss prep, pantry staples, and big flavor in every bite. Perfect for busy weeknights or casual get-togethers, it’s a crowd-pleasing potato casserole you’ll return to again and again. Give it a try tonight, leave a comment below, and don’t forget to explore more easy dinner ideas on the blog!
5 Ingredient Hamburger Potato Casserole
Ingredients
- 1 lb ground beef 85/15 lean-to-fat ratio
- 10.5 oz condensed cream of mushroom soup Campbell’s recommended, or cream of chicken
- 2 cups frozen diced potatoes thawed (or use tater tots)
- 2 cups shredded cheddar cheese sharp cheddar recommended
- 1/2 cup milk whole or low-fat
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish with butter or non-stick spray for even baking.
- In a skillet over medium-high heat, crumble in the ground beef and season with salt and pepper. Cook until no pink remains, about 6–8 minutes, then drain off excess fat.
- Return the skillet to medium heat and stir in the condensed soup and milk, mixing until smooth. Tip: add garlic or onion powder for extra flavor.
- Add the thawed diced potatoes to the beef mixture and stir gently until each piece is coated in the creamy sauce.
- Spread half the beef-potato mixture in the prepared dish, sprinkle with 1 cup cheese, top with remaining mixture, then finish with the last cup of cheddar.
- Bake for 20–25 minutes until bubbly and golden. For an extra-crispy top, broil 1–2 minutes at the end. Let cool 5 minutes before serving.
Notes
Nutrition
