Hamburger Potato Casserole
The next time you’re looking for easy dinner ideas, try making this delicious hamburger potato casserole from the Pioneer Woman. You’re going to fall in love with the creamy, cheesy sauce, the savory ground beef, and crunchy topping!
A casserole is the best comfort food to make for your family. And this one can be a main dish or the perfect side dish when you need to serve a lot of people during the holidays.
I love to make this ahead of time and freeze it for when I have a really busy week. The whole dish only takes 20 minutes of prep time! Plus it has everything my family loves. Ground beef, potatoes, and a creamy sauce. Not to mention the crunchy topping from the corn flakes.
It’s reminds me of my John Wayne Casserole and my Cowboy Casserole with Tater Tots. Both are family faves too.
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Ground beef – I prefer a lean ground beef, but any pound of ground beef or ground meat will do. Sometimes I make it with ground turkey but spicy ground pork sausage is great too!
- Condensed soup – If you’re not able to find cream of mushroom, you can double up on cream of celery.
- Russet potatoes – Any kind of potatoes can be used for this recipe (including sweet potatoes).
- Corn flakes – In place of corn flakes, substitute with Ritz crackers for more butter flavor. I’ve even tested this with spicy saltine crackers.
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How To Make Pioneer Woman Hamburger Potato Casserole
- Preheat oven to 350 degrees. Spray a 9×13 casserole dish with cooking spray. In a large skillet over medium high heat, cook the ground beef with onion and celery until browned. Drain excess fat if desired. Stir in corn to ground beef mixture and set aside.
- In prepared baking dish, place half of the beef mixture. Add a single layer of potatoes, and season with salt and pepper.
For the full recipe and detailed cooking instructions, please see the recipe card at the end of this post.
Serving Suggestions
This dish is close to a shepherd’s pie, so anything normally pairs with it will taste great with it.
I usually do a side salad, roasted green beans, mashed potatoes, and a nice hearty Italian bread. The options are endless!
Storage & Reheating
Store any leftovers in the fridge, in an airtight container, for up to 3 days.
It makes a surprisingly good breakfast casserole as well, so don’t be shy about heating this up in the morning when you’re on the go!
Tips for the Best Casserole
- When reheating your casserole, if you notice that it is a little dry you can add beef broth to add some moisture back to it.
- If you like a thicker, creamy consistency to your casserole, try adding heavy cream, cream cheese, or a cup of sour cream into the mix to thicken it.
- For a different flavor profile, you can use tomato sauce or tomato paste in place of the cream of mushroom and celery soup.
- Add more vegetables like bell peppers or carrots at the same time that you add your corn.
- If you don’t have time to cut up different potatoes for your recipe, you can easily swap them out with tater tots or hash browns to cut down on the prep time!
If you love this recipe as much as I do, pin this to your favorite casserole Pinterest board and share it on your favorite social media channels!
There are a ton of ground beef casserole recipes out there but this one is hard to beat! Simple ingredients, easy prep, and totally delicious!
Pioneer Woman Hamburger Potato Casserole
Equipment
Ingredients
- 1.5 pounds ground beef
- 1 medium sweet onion diced
- 1 large stalk celery diced
- 15.25 ounces corn drained
- 10.5 ounces cream of mushroom soup
- 10.5 ounces cream of celery soup
- 1 cup milk
- 2 pounds Russet potatoes roughly 4 large peeled, thinly sliced
- Salt and pepper to taste
- 2 cups grated cheddar cheese
- 2 cups cornflakes crushed
- 2 tablespoons butter melted
Instructions
- Preheat oven to 350F. Spray a 9×13 pan with cooking spray.
- In a large skillet, cook the ground beef along with the onion and celery, over medium-high heat until no longer pink.
- Drain excess liquid if desired.
- Stir in the corn. Set aside.
- In a separate bowl, combine the soups and milk, stirring with a whisk to fully incorporate.
- In the prepared baking dish, layer half the ground beef mix. Top with half the sliced potatoes. Season with salt and pepper.
- Spread half the soup mixture over the potatoes, top with half the cheese.
- Repeat with remaining meat mixture, potatoes, soup mixture, and finish with cheese.
- Cover with foil and bake for 1 hour.
- While baking, combine the melted butter with the cornflakes.
- After the 1 hour, remove the foil and top with cornflake crumbs.
- Bake uncovered for 5-10 minutes or until the top is lightly browned and the potatoes are fork tender.
- Remove, garnish with fresh parsley, and serve.
Notes
- When reheating your casserole, if you notice that it is a little dry you can add beef broth to add some moisture back to it.
- If you like a thicker, creamy consistency to your casserole, try adding heavy cream, cream cheese, or a cup of sour cream into the mix to thicken it.
- For a different flavor profile, you can use tomato sauce or tomato paste in place of the cream of mushroom and celery soup.
- Add more vegetables like bell peppers or carrots at the same time that you add your corn.
- If you don’t have time to cut up different potatoes for your recipe, you can easily swap them out with tater tots or hash browns to cut down on the prep time!
Nutrition
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