This 5-Ingredient Hamburger & Potato Casserole is simple, hearty, and full of home-style comfort. The dish layers thinly sliced potatoes under browned ground beef and a creamy mushroom soup, finishing with melty shredded cheese for a golden top. Textures range from tender potato slices to savory beef and a slightly creamy sauce, while the cheese adds a rich, bubbly finish. It’s easy because it uses pantry staples and needs little hands-on time: brown the beef, layer, bake, and you’re done. Serve with a crisp green salad or steamed veggies for a complete weeknight meal. If you like similar one-dish comfort casseroles, check this cheesy ground beef and potato casserole for another simple idea.
Why You’ll Love This 5-Ingredient Hamburger & Potato Casserole
- Uses only five common ingredients, so shopping and prep are quick.
- Layers create contrast: soft, tender potatoes meet savory, browned beef.
- One-dish bake means minimal cleanup—great for busy weeknights.
- Cream of mushroom soup keeps the casserole moist and richly flavored.
- Cheese on top crisps and browns for an irresistible finish.
- Flexible enough to change up with simple swaps (optional suggestions below).
- Kid-friendly flavors: familiar, mild, and easy to serve to picky eaters.
- Budget-friendly: ground beef and potatoes stretch to feed a family.
What Is 5-Ingredient Hamburger & Potato Casserole?
This casserole is a layered bake made from ground beef, sliced potatoes, cream of mushroom soup, and cheese. It tastes comforting and savory: the beef brings a rich, meaty flavor, the soup gives a mild creamy umami, and the cheese adds saltiness and gooey texture. The potatoes absorb juices and soften during baking, creating a homey, casserole-like mouthfeel. The cooking method is simple stovetop-to-oven: brown the meat, assemble in a baking dish, cover and bake until potatoes are tender, then uncover to melt and brown the cheese. The vibe is classic comfort food—ideal for weeknight dinners, casual gatherings, or a warming family meal.
Ingredients for 5-Ingredient Hamburger & Potato Casserole
For the Base
- 1 pound ground beef (about 450 g)
- 4 medium potatoes, thinly sliced (about 1 to 1.5 pounds / 450–700 g)
For the Sauce
- 1 can cream of mushroom soup (10.5–11 oz typical can)
For the Topping
- 1 cup shredded cheese (about 4 oz / 115 g)
Seasoning
- Salt and pepper to taste
Ingredient Notes (Substitutions, Healthy Swaps)
- Ground beef: Use lean ground beef (90/10 or 93/7) to reduce fat, or substitute ground turkey or ground chicken for a lighter option. Cooking time stays the same.
- Potatoes: Yukon Gold or red potatoes slice well and hold their shape. Russets work too but may break down more. For faster cooking, slice potatoes thinner than called for (they’ll cook more quickly).
- Cream of mushroom soup: If you prefer lower sodium, use a reduced-sodium canned soup or a homemade roux-based sauce (optional). For dairy-free, choose a dairy-free cream soup alternative.
- Shredded cheese: Cheddar or a cheddar-monterey mix works best for flavor and melt. For lower fat, use part-skim cheese.
- Salt and pepper: Season gently at assembly—canned soup and cheese add salt, so start with a little and adjust after baking.
Step-by-Step Instructions
Step 1 – Preheat and prep
Preheat your oven to 350°F (175°C). Wash and thinly slice the potatoes. Lightly oil or spray a baking dish to prevent sticking.
Visual cue: Slices should be about 1/8 to 1/4 inch thick so they cook through in the bake time.
Step 2 – Brown the beef
In a skillet over medium heat, brown 1 pound ground beef until fully cooked. Break it into small pieces as it cooks. Drain excess fat and return the beef to the skillet briefly to remove leftover grease.
Pro cue: Browning until bits are slightly crispy adds flavor; drain well to avoid a greasy casserole.
Step 3 – Layer the potatoes
Place the thinly sliced potatoes in a single layer (or slightly overlapping) on the bottom of the prepared baking dish to form an even base.
Visual cue: The potatoes should cover the bottom evenly so each bite has potato.
Step 4 – Add the beef and soup
Spread the cooked ground beef evenly over the potatoes. Pour the can of cream of mushroom soup over the beef and spread it gently to cover the top. Season with salt and pepper to taste.
Pro cue: Use the back of a spoon to coax the soup into any gaps so the potatoes get saucy contacts all over.
Step 5 – Bake covered, then top with cheese
Cover the dish tightly with foil and bake at 350°F (175°C) for 45 minutes. Remove the foil, sprinkle 1 cup shredded cheese on top, and bake uncovered for an additional 15 minutes, or until the potatoes are tender and the cheese is bubbly and slightly browned.
Visual cue: Potatoes are done when a fork slides through the slices easily; cheese should be bubbling and golden.
Pro Tips for Success
- Slice potatoes uniformly so they cook evenly; a mandoline helps but use caution.
- Drain the browned beef well to prevent a watery casserole.
- Use a baking dish with a tight-fitting foil cover to trap steam and cook potatoes through.
- If your oven runs hot, check at 12 minutes during the final bake to avoid over-browning.
- Let the casserole rest 5–10 minutes after baking; this helps it set and makes serving cleaner.
- Taste and adjust salt at the end—cheese and canned soup can add more sodium than expected.
- If you prefer more sauce, thin the soup slightly with 2–4 tablespoons milk (optional, not required).
Flavor Variations
All the below are optional and keep the base recipe intact.
- Mushroom boost (optional): Add a cup of sliced fresh mushrooms to the browned beef for more mushroom flavor—sauté with the beef until soft.
- Onion and garlic (optional): Sauté 1 small diced onion and 1 clove minced garlic with the beef for added aroma. Keep amounts small so you don’t break the five-ingredient spirit too far.
- Cheesy twist (optional): Mix half cup extra cheese into the soup layer for an extra creamy interior.
- Herb lift (optional): Sprinkle 1–2 teaspoons dried thyme or parsley over the finished dish for freshness.
- Spicy kick (optional): Add a pinch of red pepper flakes or a dash of hot sauce to the beef while browning for heat.
Serving Suggestions
- Pair with a crisp green salad dressed in a simple vinaigrette to cut the richness.
- Serve with steamed green beans or roasted broccoli for color and texture.
- Spoon into bowls and add a spoonful of sour cream or plain Greek yogurt on top for creaminess.
- Offer pickles or sliced cucumbers on the side for a bright contrast.
- For a casual meal, plate with warm dinner rolls to sop up any sauce.
- Serve as a potluck dish—it travels well and stays warm in a covered casserole dish.
Make-Ahead, Storage & Reheating
- Make-ahead: Assemble the casserole up to the step of adding the soup and cover tightly with foil. Refrigerate for up to 24 hours before baking. Add the cheese near the end of the bake as directed.
- Storage: Cool to room temperature, then refrigerate in an airtight container or covered dish for up to 3–4 days.
- Reheating: Reheat individual portions in the microwave for 1–2 minutes or until hot. For whole casserole, cover with foil and bake at 350°F (175°C) until heated through (about 20–30 minutes).
- Texture notes: Potatoes will firm up in the fridge; reheat gently to avoid drying. Adding a tablespoon of milk to the top before reheating can help restore creaminess.
Storage and Freezing Instructions
- Freezing full casserole: You can freeze the assembled casserole (without the cheese on top) for up to 2 months. Wrap tightly in foil and freezer-safe wrap. Thaw overnight in the refrigerator before baking; add cheese during the final bake.
- Freezing cooked leftovers: Cooked portions freeze okay for up to 2 months in sealed containers. Thaw in the fridge before reheating.
- If you prefer not to freeze: Because potatoes change texture when frozen and thawed, freezing can slightly alter the mouthfeel—if that is a concern, refrigerate and eat within 3–4 days instead.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
Approx. 460 kcal | 26 g | 35 g | 22 g | 3 g | 720 mg
Estimates vary by brands and portions.
FAQ About 5-Ingredient Hamburger & Potato Casserole
Q: My casserole is too watery. What went wrong?
A: Likely excess fat from the beef or too much liquid in the soup. Drain the beef well and use reduced-sodium or slightly thicker soup if available. Bake uncovered longer to evaporate excess liquid.
Q: How do I know the potatoes are fully cooked?
A: A fork should slide through the potato slices easily. If not, cover and bake another 10–15 minutes, then recheck.
Q: Can I use frozen shredded potatoes instead of slicing fresh ones?
A: Yes, but thaw and squeeze out extra water before layering to avoid a soggy casserole.
Q: Can I skip draining the beef to save time?
A: Draining helps prevent a greasy, watery casserole. It’s a quick step that improves texture, so don’t skip it if possible.
Q: Can I make this in advance and bake the next day?
A: Yes. Assemble, cover tightly, refrigerate up to 24 hours, then bake as directed. Add cheese near the end of baking.
Q: What can I substitute for cream of mushroom soup?
A: Use another canned cream soup like cream of chicken (if desired) or a simple homemade white sauce—keep amounts similar. Note flavor will change slightly.
TastyInspo Notes
- Finish with finely chopped fresh parsley or chives for color and a fresh lift right before serving.
- Let the casserole rest for 5 minutes after baking for cleaner slices when serving.
- Use a sharp knife to cut portions in the baking dish; it helps keep the layers intact.
- If you like extra crisp, broil for 1–2 minutes after the cheese melts—watch closely to prevent burning.
- Serve on warm plates to keep the casserole from cooling too quickly.
Troubleshooting
- Bland flavor: Increase salt and pepper slightly after baking, or add a sprinkle of grated cheese for more depth.
- Overcooked or mushy potatoes: Slices were likely too thin or cooked too long; reduce thinness next time or cut baking time slightly.
- Undercooked potatoes: Potatoes were sliced too thick or oven temperature was low; cover and bake an extra 10–15 minutes.
- Greasy casserole: Beef not drained enough—brown and drain well next time. Using leaner beef also helps.
- Cheese didn’t brown: Increase oven temperature briefly or switch to broil for 1–2 minutes while watching carefully.
- Soggy bottom: Baking dish may have been overcrowded; use a larger dish or layer potatoes a bit thinner.
Final Thoughts
This 5-Ingredient Hamburger & Potato Casserole is reliable, simple, and satisfying—perfect when you want a warm, comforting meal with minimal fuss. It uses pantry staples in a straightforward assembly-and-bake method that fits busy weeknights and family dinners. For a tested version and inspiration, check the full recipe at Easy 5-Ingredient Hamburger & Potato Casserole – Taste Of Recipe.
