This Hamburger Potato Casserole recipe is simple, affordable, and delicious comfort food. And, Hamburger Potato Casserole is naturally gluten free.
Adults and kids alike are drawn to to my easy-to-make 30-minute ground beef and potatoes recipe. Serve it with a perfect House Salad and your meal will be complete.
Actually writing down the recipe for Ground Beef Potato Casserole has left me very nostalgic for a time when all 5 of our kids were still at home and two were quite small.
Money was usually tight, so, recipes like this one helped stretch the budget in the best possible way.
Normally, money-saving recipes require more of your time, while quick and easy recipes that use convenience items are more costly.
This humbly delicious Hamburger Potato Casserole recipe breaks out of that pattern.
Even with our ridiculously high post-pandemic grocery prices, Hamburger Potato Casserole is still one of the most affordable and comforting meals in my recipe box.
And, with about 10 to 15 minutes of prep and 15 minutes of cooking, I can get it on the table in a total of about 30 minutes!
The Cost $$$$$
Not only is my Hamburger Potato Casserole absolutely scrumptious and easy to make, but it’s also a super economical and hearty meal.
When else can you make a dish that serves 8, 10 or even 12 depending on what you serve with it for under $12.00? It’s a fantastic value!
| Ground Beef | $6.85 |
| Potatoes | $2.97 |
| Carrots | $0.67 |
| Red Onion | $1.16 |
| Salt and Pepper | $0.05 |
| MEAL TOTAL | $11.70 |
The Recipe Name
Is Hamburger Potato Casserole really a casserole? Is it hash? When I was making this tasty Hamburger Potato Casserole recipe for my young family, I just made it. I didn’t name it. lol I took pantry staples that I always had on hand and put them together to make a meal.
As I started writing this post and had to come up with a name, I went into a panic. What exactly IS this dish? So, I did a little research. I don’t know that it was helpful. lol
I discovered that Hamburger and Potato Casserole is NOT a hotdish. Hotdish is apparently a term that refers to what we, not from the north, call a casserole. It usually contains a protein and veggies with some sort of cream soup or sauce and sometimes, cheese.
Casserole or Hash?
What Is Casserole?
Casserole sort of blew me away and made my head hurt. So. many. opinions.
Casserole actually comes from a French word that refers to the dish or pot the food is cooked in.
In more recent history, it has been used to reference the actual food cooked in it.
I really like the definition they came up with for casserole over at Uno Casa.
A casserole “can contain a massively wide variety of ingredients that all get cooked at once, making the meal uniquely easy to make … Generally, most casseroles contain a protein … plus a mix of vegetables and some starch … making it moist and sliceable. Cooks often add liquids like water, stock, wine, or milk to prevent the dish from drying out as it cooks uncovered in the oven. “
So, except for being sliceable and cooked in the oven, my Hamburger Potato Casserole recipe does qualify.
What is Hash?
According to Wikipedia, Hash “is a culinary dish consisting of chopped meat, potatoes, and fried onions. The name is derived from French: hacher, meaning “to chop”. It originated as a way to use up leftovers. In the USA by the 1860s, a cheap restaurant was called a “hash house” or “hashery.”
Hash is commonly fried in a cast iron skillet to get all those delicious crispy bits and edges. And it’s not uncommon to serve it with fried eggs on top.
(I found this hash photo after naming the recipe. I think it’s sausage potatoes and sweet potatoes, but it does look similar.)
My Hamburger Potato Casserole recipe uses crumbled beef, potatoes and onions, but it’s not fried. And I add carrots. Plus, I don’t add fried eggs to the top. Though, hmmm … that might be really tasty. Ingredient-wise it qualifies, mostly. But it’s not fried, nor cooked in a skillet. And there is the addition of carrots.
So, I finally just went with Hamburger Potato Casserole. You call it what seems right to you, okay?
The Ingredients
- Ground Beef: I choose 80/20 lean to fat ratio for better flavor in my Hamburger Potato Casserole.
- Russet Potatoes, peeled and diced
- Carrots, sliced into thin rounds
- Red Onion, minced
- Salt and Pepper
The Prep
The Ground Beef
Choose the best quality ground beef you can afford for your Hamburger Potato Casserole. There are lots of options nowadays and it can get confusing. Use the budget you have and get the best 80/20 lean to fat hamburger that you can find, within it. If that’s pastured or grass-fed, great. But, if it’s not, that’s great, too.
I always feel like God knows where you are and the circumstances you are in. Do the best you can with the resources provided and He will bless that food to nourish you and your family in the way that’s needed.
You’ll need 1 to 1 1/2 lbs of ground beef to make Hamburger Potato Casserole. And, the finished dish should easily make 12 servings in a meal where you serve other vegetables and sides.
The Potatoes
I use Russet potatoes for Hamburger Potato Casserole. They are the least expensive in my area. They are also a good, starchy potato, which you want for this recipe.
The smaller pieces of russet potato you end up with as you cube the potatoes will break down more quickly and create a sort of “saucy” coating over the other ingredients in your Hamburger Potato Casserole.
Use a whole 5 pound bag of potatoes. You’ll peel them and dice them into 1/2-inch cubes. Of course, you’re trying to cut cubes out of a round or oval-shaped ingredient, so they won’t be perfect. No worries.
Get as close as you can. Uniformity in size, not shape, is what’s important for most of the pieces, so they cook at the same rate in your Hamburger Potato Casserole recipe. But, you will have some smaller pieces left from the ends and that’s not only okay, it’s exactly what you want.
The smaller pieces will cook more quickly and break down to form a potato coating over the other ingredients as you are stirring. It gives your hash style Hamburger Potato Casserole it’s hearty, comforting soul.
Possible Potato Substitutes
If you can’t find Russet potatoes in your area, both Idaho potatoes (actually a Russet) and Yukon Gold potatoes are nice starchy varieties that should work well in this recipe.
Yukon gold is less starchy than a Russet, but still considered a starchy potato. It has golden or yellow flesh. And, like it’s Russet cousin, it’s great for baking, mashing and frying. It’s a good option in this easy ground beef casserole recipe.
Let’s Talk About Salt
Since I was a kid, half a century ago, the powers that be have made a concerted effort to vilify salt and limit it’s intake. I hope you haven’t jumped on board that sinking ship without understanding the evidence.
If your doctor recommends a low-salt diet, that is one thing, but a low salt diet for entire populations is just not good science. (See my suggested reading at the bottom of this section.)
Current science debunks a lot of the myths surrounding salt intake. Like any other food, salt should be used in moderation, as it was intended. But it is NOT inherently bad for you. As a matter of fact, you need it.
What Does Salt Actually Do for Food?
And so does our food. Salt is a flavor ENHANCER. It’s purpose is to intensify and bring out the natural flavors in our food. It’s an important ingredient in your Hamburger Potato Casserole because salt and pepper are the only seasonings.
Our food isn’t meant to taste salty. That’s when you know you’ve used too much. But, our food is supposed to be the most flavorful and enjoyable that it can be. Salt helps that happen.
Under-seasoning a dish like this delectable Hamburger Potato Casserole leaves you with disappointing and bland meals. Before I put it on the table, I will have added around 4 to 4 1/2 teaspoons of salt to this quick recipe with ground beef. 😮
Keep in mind you’re seasoning more than 7 pounds of food and at least 12 servings. That’s around 1/3 teaspoon per serving.
The salt is important. The beef will taste more savory, the potatoes more deeply “potatoey” and the carrots will be sweet. Yup! Salt will bring out the natural sweetness in your carrots and help create a harmonious balance in this comfort food Hamburger and Potato Casserole.
You must do your own research, consult your doctor and use your own best judgment when it comes to salt use. I am certainly not a doctor. But, if you want a few interesting articles to read about salt use and intake, these are a good place to start:
- It’s Time to End the War on Salt
- Hold the Salt
- Sodium Intake and Health: What Should We Recommend Based on Current Evidence?
How to Make Hamburger Potato Casserole
(See complete how-to video in recipe card.)
My Hamburger Potato Casserole recipe is quick to come together. With prep and cook time, you will have dinner on the table in 30 minutes.
- Start by peeling, and then dicing, the potatoes into 1/2″ cubes.
- Slice the carrots into thin rounds and mince the onion.
- Place the ground beef into a stock pot or Dutch oven. (I used my 5-quart pot and it was full to the brim.) and begin cooking it over medium-high heat. Stir to break it into crumbles as you go. You’re looking for a good hard sear on the beef. It should be dark brown, not pale and gray. You will notice bits of it sticking to the bottom of your pot. That’s good, you want that. Without it you will have much less flavor in your casserole.
- Season the ground beef, to taste, with salt and pepper. ( I use 1 1/2 to 2 teaspoons of salt.) and a teaspoon of black pepper. When no pink remains remove it from the skillet and set aside. (I used to skip this step and just add the onions with the ground beef. You’ll see that in the recipe card video. The problem with that is that the moisture from the onions never really allows the beef to properly brown and get a hard sear. It ends up steaming instead of searing.)
- Add the diced onions to the pot in the hamburger grease left behind and continue cooking over high heat, stirring occasionally to prevent sticking.
- When the onions are translucent and soft drain the grease from the pan. I use paper towels to soak it up and then just toss them. It saves clogging the drain with grease.
- Add the browned ground beef, diced potatoes, and sliced carrots to the pot with the onions.
- Pour in 1 1/2 cups of water and 1/2 to 1 teaspoon of salt. That completes the Hamburger Potato Casserole assembly.
- Stir to combine the ingredients and continue cooking on medium-high heat, stirring to prevent sticking.
- Once the ingredients are sufficiently combined, and the water is boiling, reduce the heat to medium and cover the pot with a lid.
- Allow the hash/casserole to cook for 5 minutes. Then remove the lid and give it a stir. If most of the liquid seems to have been absorbed, add the last 1/2 cup of water.
- Put the lid back on the pan and let the mixture cook another 7 to 10 minutes until the potatoes are fork-tender.
- Do one final taste test for seasoning and add salt and/or pepper if needed.
- Serve your delicious Hamburger Potato Casserole with steamed broccoli or a house salad and some crusty bread for a complete and nutritious meal.
Possible Recipe Variations
The recipe, as written, is the most affordable version and has gotten us through some bleak financial times. If you can afford the extra groceries, or already have them in your pantry, there are options to dress up the dish even more.
- Add Herbs: If you have some herbs in the pantry, add them at the stage you add the potatoes and carrots. Garlic, Italian seasoning, thyme, and bay leaf are all good in this casserole for even more flavor. Try it with Cajun seasoning for a nice kick of flavor and spice. You could also dissolve my homemade chicken bouillon powder or beef bouillon powder in the water before adding it. If you use bay leaf, be sure to remove it when the hamburger potato casserole is done.
- Add Cheese: When the casserole is done, remove it from the heat and top it with some freshly grated cheese. Put the lid back on for a minute or two, and allow the cheese to melt before serving.
- Add or Substitute Veggies: Add additional veggies from your fridge or pantry. Or switch up the veggies that you use. Broccoli, cauliflower, celery, bell peppers, and green beans are all good options. Sweet potato cubes are good in it as well.
- Use Stock in Place of Water: Use chicken or beef stock in place of the water.
The Recipe
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Hamburger Potato Casserole
- Total Time: 30 minutes
- Yield: 10 – 12 servings 1x
- Diet: Gluten Free
Description
Easy, one pot, 30 minute hamburger and potato casserole is hearty and delicious. It feeds a crowd on tight budget and there’s plenty for seconds or leftovers. Savory, delicious meal!
Ingredients
- 1 1/2 pounds ground beef, browned and drained
- 5 pounds russet potatoes, peeled and cubed
- 1 pound carrots, cut into thin rounds
- 1 red onion, minced
- 1 1/2 to 2 cups hot water
- salt and pepper, to taste
Instructions
- Start by peeling, and then dicing, the potatoes into 1/2″ cubes.
- Slice the carrots into thin rounds and mince the onion.
- Place the ground beef into a stock pot or Dutch oven. (I used my 5-quart pot and it was full to the brim.) and begin cooking it over medium-high heat. Stir to break it into crumbles as you go. You’re looking for a good hard sear on the beef. It should be dark brown, not pale and gray. You will notice bits of it sticking to the bottom of your pot. That’s good, you want that. Without it you will have much less flavor in your casserole.
- Season the ground beef, to taste, with salt and pepper. ( I use 1 1/2 to 2 teaspoons of salt.) and a teaspoon of black pepper. When no pink remains remove it from the skillet and set aside. (I used to skip this step and just add the onions with the ground beef. You’ll see that in the recipe card video. The problem with that is that the moisture from the onions never really allows the beef to properly brown and get a hard sear. It ends up steaming instead of searing and flavor suffers.)
- Add the diced onions to the pot in the hamburger grease left behind and continue cooking over high heat, stirring occasionally to prevent sticking.
- When the onions are translucent and soft drain the grease from the pan. I use paper towels to soak it up and then just toss them. It saves clogging the drain with grease.
- Add the browned ground beef, diced potatoes, and sliced carrots to the pot with the onions.
- Pour in 1 1/2 cups of water and 1/2 to 1 teaspoon of salt. That completes the Hamburger Potato Casserole assembly.
- Stir to combine the ingredients and continue cooking on medium-high heat, stirring to prevent sticking.
- Once the ingredients are sufficiently combined, and the water is boiling, reduce the heat to medium and cover the pot with a lid.
- Allow the hash/casserole to cook for 5 minutes. Then remove the lid and give it a stir. If most of the liquid seems to have been absorbed, add the last 1/2 cup of water.
- Put the lid back on the pan and let the mixture cook another 7 to 10 minutes until the potatoes are fork-tender.
- Do one final taste test for seasoning and add salt and/or pepper if needed.
- Serve your delicious Hamburger Potato Casserole with steamed broccoli or a house salad and some crusty bread for a complete and nutritious meal.
Notes
Possible Recipe Variations
The recipe, as written, is the most affordable version and has gotten us through some bleak financial times. If you can afford the extra groceries, or already have them in your pantry, there are options to dress up the dish even more.
- Add Herbs: If you have some herbs in the pantry, add them at the stage you add the potatoes and carrots. Garlic, Italian seasoning, thyme, and bay leaf are all good in this casserole for even more flavor. Try it with Cajun seasoning for a nice kick of flavor and spice. You could also dissolve my homemade chicken bouillon powder or beef bouillon powder in the water before adding it. If you use bay leaf, be sure to remove it when the hamburger potato casserole is done.
- Add Cheese: When the casserole is done, remove it from the heat and top it with some freshly grated cheese. Put the lid back on for a minute or two, and allow the cheese to melt before serving.
- Add or Substitute Veggies: Add additional veggies from your fridge or pantry. Or switch up the veggies that you use. Broccoli, cauliflower, celery, bell peppers, and green beans are all good options. Sweet potato cubes are good in it as well.
- Use Stock in Place of Water: Use chicken or beef stock in place of the water.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Main Dish, Beef Recipes, Casseroles
- Method: Stove Top
- Cuisine: American
More Delicious Ground Beef Recipes
About Glenda
I believe cooking from scratch doesn’t have to be complicated and that YOU can do it. My simple recipes, tutorials, and cooking tips will help you get weeknight dinners on the table with less stress. Forget takeout or the drive-thru. Let me show you how to make homemade easy. Read more...
I used your recipe and method of cooking but added several more items as I was doing a fridge clean out of fresh produce. Beef, onions, celery, carrots, green pepper, minced garlic, a packet of dry onion soup mix, a tablespoon of Kitchen Bouquet, 2 cups of water, black pepper, garlic and onion powder, parsley, and some marjoram. Cooking til tators and carrots were tender, then added a cup of milk for a creamy texture. Mine was more of a stew consistency but it was delicious 😋. Thank u!!
Woot! Lori that sounds scrumptious. Yay for cleaning out the fridge and making the recipe your own!
Loved this super easy casserole dinner. Will make it again
I love how quickly this comes together, and my family loves how tasty it is! This recipe is a keeper!
This casserole has become my secret weapon for busy weeknights! It’s a lifesaver when I need to feed my hungry family quickly and affordably, plus the leftovers make lunch the next day a breeze.
This casserole turned out SO good! Found the recipe on pinterest- def a keeper!
Easy, delicious and dinner in under an hour. A perfect recipe! Thank you!
This has absolutly no flavor, whats up?
Hi Jeff and Sue. I’m sorry you didn’t have good success with the recipe. It’s actually one of our family favorites.
It’s important to brown your ground beef at medium-high or high heat. Caramelization is critical to flavor in this casserole. It should be leaving brown bits (a fond) on the bottom of your pan. It takes high heat and attention to browning. It’s a little extra work but it pays huge dividends in the flavor.
You can also brown or cook your veggies in the same way before adding the water to intensify flavors.
If you are used to more heavily seasoned dishes you could also add your favorite herbs or spices. This dish is intended to be an economical weeknight meal for families feeling the crunch of rising grocery prices. When I created it, I minimized the number of ingredients and focused on building the flavor with beef and veggies. Our budget back then didn’t have room for extra seasoning blends, herbs and spices.
But definitely be sure to season appropriately with salt (and pepper) while your dish is cooking. Taste and add more as you feel is needed. Salt should be used as a flavor enhancer, not to add salty flavor. It should be intensifying the flavor of the beef and bringing out the natural sweetness in the carrots and onions. Not using enough, will definitely result in disappointing flavor and is a common problem when cooking beef.
One final thought is that you could substitute beef stock for the water or use a bouillon cube.
I really do appreciate your comment. It’s time to give that post an update and some of these tips are things I can include and explain more fully. Thanks for writing and I hope you get a chance to try the recipe again with some of these ideas.
Yum! This is my kind of comfort food. I love how easy it is, and I had everything at home ready to go. This will definitely go on repeat for our dinner rotation.
Amanda, it is definitely an easy and affordable weeknight option. Our family has always loved it.
I love this recipe! I used to make a very similar dish using ground beef and potatoes, but this version is so much better because it uses hamburger meat instead of just ground beef. The flavor is so much richer and more complex.
So glad you’re enjoying it Jane!
This was a life saver for my dinner last night, I didn’t have much going on in the fridge but I did have all these items. It was filling and tasted great, I even added a little bit of cheddar cheese on top!
Claudia, the cheese sounds like a great option! Thanks for sharing it.
This was a great way to use ground beef when I was practically out of ingredients in the fridge and out of ideas other than hamburgers! I always have potatoes and carrots on hand so I’ll definitely be revisiting this recipe again!
Gina, that’s exactly how this recipe was born in our family! Glad you’re loving it.
My family devoured this casserole! A perfect weeknight meal for us my hubby has already requested it again!
So glad you all enjoyed it, Wendie! Thanks for stopping by to let me know.
What’s the green seasoning added/garnished at the end? Parsley? I didn’t see it listed anywhere.
Hi Liz, yes I just chopped some fresh parsley for garnish.