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 sauce, cheesy goodness, and crunchy topping of this hamburger casserole from your first bite.
Hamburger Potato Casserole Recipe
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 that I can make this ahead of time, since it has such simple ingredients. The whole dish only takes 20 minutes of prep time.
This is an excellent choice when you want a unique flavor while still making a comforting meal that you know everyone will enjoy.
Get ready for your new favorite comfort food that your whole family will love. Thanks to the Pioneer Woman herself, Ree Drummond!
It’s hearty comfort food that reminds me of my John Wayne Casserole and my Cowboy Casserole with Tater Tots.
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Ingredients Needed
- Ground beef – I prefer a lean ground beef for this recipe, but any pound of ground beef or ground meat will do.
- Sweet onion – Sweet onions can be substituted for white or yellow.
- Celery – Green onions can be used in place of celery if you prefer.
- Corn – Fresh or frozen corn both work.
- Cream of mushroom soup – If you’re not able to find cream of mushroom, you can double up on cream of celery.
- Cream of celery soup – Use two cans of cream of mushroom if you don’t have cream of celery.
- Russet potatoes – Any kind of potatoes can be used for this recipe (including sweet potatoes).
- Sharp cheddar cheese – If you don’t like cheddar, you can use the cheese of your choice.
- Corn flakes – In place of corn flakes, substitute with Ritz for a more buttery flavor.
- Kitchen staples – Salt, black pepper, unsalted butter, milk.
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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 a separate bowl, combine soups and milk, whisking to incorporate fully.
- In prepared baking dish, place half of the beef mixture. Add a single layer of potatoes, and season with salt and pepper. Pour half of soup mixture over potatoes, topping with cheese.
- Repeat with the rest of meat mixture, potatoes, and soup mix, finishing with a final layer of cheese.
- Cover with aluminum foil and bake for 1 hour. While this bakes, combine melted butter and crushed cornflakes.
- After an hour, remove the foil and top with cornflake mixture. Return to the oven and bake for another 5 – 10 minutes or until top is browned, cheese mixture bubbles, and potatoes are fork tender.
- Remove and garnish with parsley before serving.
For the full recipe and detailed baking 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 this recipe.
I usually do a side salad, roasted green beans, mashed potatoesm and a nice hearty Italian bread, but the options are endless!
How long does it last?
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!
Best Way To Reheat
This casserole is warmed in a similar manner to other casseroles. Simply remove it from the fridge and make sure it is in an oven safe dish, before reheating it at the temperature listed in the recipe.
Make sure to warm it all the way through before removing it and serving.
You can also reheat your casserole in the slow cooker. Just heat on low until warmed through.
Tips for the Best Casserole
- When reheating your casserole, if you notice that it is a little dry you can add beef broth or beef stock to help rehydrate it.
- If you like a thicker, creamy consistency to your casserole, try incorporating 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 veggies to your diet by throwing in some bell peppers 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!
- Experiment with different toppings for this casserole, like green onions and jalapenos or chili powder and a dollop of sour cream. Worcestershire sauce is another common one, because it pairs nicely with the type of potato picked for this recipe!
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!
Ground beef casserole recipes are a dime a dozen, but you’d be hard pressed to find one that is more suited for the dinner table than this potato casserole. This Pioneer Woman Hamburger Potato Casserole is the perfect comfort food!
Pioneer Woman Hamburger Potato Casserole
Equipment
Ingredients
- 1.5 pounds ground beef
- 1 medium sweet onion diced
- 1 large stalk celery diced
- 1 15.25 ounce can of corn drained
- 1 10.5 ounce can cream of mushroom soup
- 1 10.5 ounce can 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 or beef stock to help rehydrate it.
- If you like a thicker, creamy consistency to your casserole, try incorporating 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 veggies to your diet by throwing in some bell peppers 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!
- Experiment with different toppings for this casserole, like green onions and jalapenos or chili powder and a dollop of sour cream. Worcestershire sauce is another common one, because it pairs nicely with the type of potato picked for this recipe!
Nutrition
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