Hamburger Potato Casserole combines potatoes with ground beef and green beans in a velvety cheese sauce. It is pure comfort food.
My Mom made this casserole fairly often when I was a kid. To be honest, it wasn’t my most favorite thing to eat. However when looking through her recipes, I knew that my kids would enjoy it. The Hamburger Potato Casserole checks the boxes I need to feed two busy (and frankly picky) teenagers. It’s filling, relatively basic, quick to make and includes a vegetable that both kids agree on. I appreciate this throw-back dinner more now that I am a Mom than I did as a kid. Isn’t that the way with lots of things? You don’t realize why your Mom does things, or makes things, or says things (you likely rolled your eyes at much of it) – until you become a Mom yourself.
What you need to make Hamburger Potato Casserole
- Green Beans
- Cream of Mushroom Soup
- Velveeta Cheese
- Dried Onion Flakes
- Worcestershire Sauce
- Black Pepper
How to make Hamburger Potato Casserole
This casserole is so simple to make. Wash and thinly slice the potatoes. Cover them with water and microwave them for about 10 minutes, then drain them. Meanwhile, brown the ground beef in a skillet and drain the fat. In a large bowl, mix together the green beans (drain only one of the cans), Worcestershire sauce, black pepper and cream of mushroom soup. Once that is combined, stir in the sliced potatoes and ground beef.
Pour the mixture into a casserole dish. Cover it with foil and bake at 350 degrees for one hour. Uncover the dish and top it with cubed Velveeta cheese. Increase the oven temperature to 450 degrees and bake for an additional 15 minutes, until the cheese is bubbling and starting to brown. The potatoes should be completely tender. Serve with a green salad and apple slices.
- This is the mandolin I use for easily slicing the potatoes.
Can you freeze Hamburger Potato Casserole?
Yes you can freeze the leftovers. Place it in an air-tight container and freeze for up to one month. When ready to use, place the container in the refrigerator overnight to thaw. Then microwave it to reheat.
- Casserole dish for baking.
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Hamburger Potato Casserole
- 1 lb Ground Beef
- 4 medium Red Skinned Potatoes you can also use Russet Potatoes
- 2 14.5 oz Green Beans
- 1 10.5 oz Cream of Mushroom Soup
- 1 tbsp Worcestershire sauce
- 2 tsp Dried Onion Flakes
- 1/2 tsp Black Pepper
- 4 oz Velveeta Cheese cut into small cubes
- Preheat the oven to 350 degrees F.
- Wash, peel and thinly slice the potatoes. Place them in a large, microwavable bowl and cover them with cold water. Microwave them on high power for 10 minutes. Drain the potatoes.
- Meanwhile, brown the ground beef in a skillet and drain the fat if necessary.
- Open the cans of green beans and drain one of the cans.
- Pour the green beans and the liquid from one can into a large, clean bowl.
- Add the cream of mushroom soup, Worcestershire sauce, onion flakes and pepper. Mix until well combined.
- Stir in the drained potatoes and the browned ground beef until evenly mixed together.
- Evenly spread the hamburger and potato mixture into a casserole dish.
- Cover the dish with foil.
- Bake at 350 degrees for one hour.
- Take the casserole dish out of the oven and discard the foil.
- Top the casserole with the cubes of Velveeta cheese.
- Increase the heat of the oven to 450 degrees F and bake, uncovered, for an additional 15 minutes, or until the cheese is bubbly and starting to brown.