Here’s a simple, classic hamburger potato casserole (sometimes called hamburger hash brown casserole). It’s easy, filling, and great for weeknights.
Ingredients
- 1 lb (450 g) ground beef
- 1 small onion, diced (optional)
- 1 bag (20–24 oz) frozen hash browns or 4–5 potatoes, thinly sliced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup shredded cheddar cheese (or more if you like)
- ½ cup milk
- 1–2 tbsp oil or butter
- Salt and pepper to taste
- Optional seasonings: garlic powder, paprika, Italian seasoning
Instructions
- Preheat oven to 375°F (190°C).
- Cook the beef in a skillet with oil/butter and onion until browned. Drain excess grease. Season with salt, pepper, and any extras.
- Mix the sauce: In a bowl, stir together cream of mushroom soup and milk.
- Assemble the casserole:
- Lightly grease a baking dish.
- Layer half the potatoes on the bottom.
- Add half the cooked beef.
- Pour on half the soup mixture.
- Sprinkle with some cheese.
- Repeat layers.
- Cover with foil and bake for 45–55 minutes (longer if using raw sliced potatoes).
- Uncover, add more cheese if desired, and bake another 10–15 minutes until bubbly and lightly golden.
- Let it rest 5–10 minutes before serving.
Easy Variations
- Extra creamy: Add ¼ cup sour cream to the soup mixture
- Veggie boost: Mix in peas, corn, or green beans
- Crunchy top: Sprinkle crushed crackers or cornflakes on top before final bake
- Different meat: Ground turkey works too
If you want, I can give you a slow cooker version, a cheesy-only version, or one with real sliced potatoes vs. hash browns.
