Hamburger Potato Casserole with Cream of Mushroom Soup
This comforting casserole features ground beef, potatoes, carrots, and cheese in a creamy mushroom sauce.
Ingredients
- 2 lbs ground beef
- ½ teaspoon salt
- 3 carrots (peeled and sliced into ⅛–¼ inch slices)
- 5 medium potatoes (peeled and diced into ½ inch pieces)
- 1 can cream of mushroom soup
- ½ cup milk
- 1½ cups shredded cheese (such as cheddar or colby jack)
Instructions
- Preheat oven to 350°F.
- Place the ground beef in a large skillet. Cook until browned, breaking up the meat as it cooks. Drain. Stir in the salt.
- In a 13x9-inch baking dish, combine the cooked ground beef, carrots, and diced potatoes.
- In a medium bowl, whisk together the mushroom soup and the milk. Pour over the ground beef mixture in the pan.
- Top with the cheese. Cover and bake for 1½ hours, or until the potatoes are tender.
Notes
Make it ahead: assemble the casserole up to 24 hours in advance, then cover and refrigerate (do not bake). Bake as directed when you're ready to eat. You can also freeze the baked casserole for up to 2 months, tightly covered.
Add more veggies: add a sautéed chopped onion (sauté it with the ground beef), a can of mushrooms, a cup of frozen corn, a can of green beans, or a cup of frozen green peas.
Russet or yukon gold potatoes work best for this dish.
Nutrition
Calories: 387kcalCarbohydrates: 25gProtein: 32gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 93mgSodium: 650mgPotassium: 965mgFiber: 2gSugar: 3gVitamin A: 3980IUVitamin C: 7mgCalcium: 160mgIron: 4mg
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