Pioneer Woman Hamburger Potato Casserole
The next time you’re looking for easy dinner ideas, try making this delicious hamburger potato casserole from the Pioneer Woman.
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Servings: 8 servings
Equipment
- 9 x 13 Baking Dish Ceramic Casserole Dish, White
- 12.5 Inch Pre-Seasoned Cast iron Skillet - Frying Pan
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 9x13 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
Serving: 1 | Calories: 911kcal | Carbohydrates: 60g | Protein: 57g | Fat: 49g | Saturated Fat: 22g | Polyunsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 184mg | Sodium: 1643mg | Fiber: 5g | Sugar: 15g