Hamburger and Potato Casserole

Hamburger and Potato Casserole

  • Prep Time: 20 mins
  • Total Time: 55 mins
  • Servings: 6-8
  • About This Recipe

    “This was an experimental recipe derived from Shepards Pie which turned out to be really delicious but it’s also very rich so watch out.”


  • 1lbground chuck
  • 1/4 teaspoonsalt
  • 3largebaked potatoes, peeled
  • 1/2 lbsliced fresh mushrooms
  • 1/4 cupbutter
  • 1/4-1/2 teaspoongarlic salt
  • 1cupsour cream
  • 1/2 cupmilk
  • 1 (4ounce) cans corn( I prefer Green Giant Niblets)
  • 1 (8ounce) packages mozzarella cheese
  • 1 (8ounce) packages colby cheese
  • Directions

  • Preheat oven to 350 degrees.
  • Brown Ground Chuck and drain.
  • Add salt and set aside.
  • Thinly slice Baked Potatoes and spread in a 9×11 inch shallow baking pan (prefferably glass).
  • Melt butter and Garlic Salt in a frying pan and add the Mushrooms.
  • Saute Mushrooms for 5 minutes or until they’re tender.
  • In a small mixing bowl, mix Mushrooms, Sour Cream and Milk together and spread on top of Potatoes.
  • Open and drain Canned Corn and sprinkle on top of Sour Cream mixture.
  • Sprinkle Mozzarella Cheese on top of Corn.
  • Sprinkle Groud Chuck on top of Mozzarella.
  • Finish by sprinkling the Colby Cheese on top of Ground Chuck.
  • Bake at 350 for 30 minutes or until cheese is brown on top.
  • Variations: Omit the sauteed Mushrooms and substitute Mashed Potatoes for Baked Potatoes.
  • Reviews

  • “I tried this recipe it was very easy to put together. Its one of those recipes were you should have the ingredents on hand.
    The family gave it a thumbs up. We will make it again”

  • “This was great and DH loved it!The Family Circus (the kids) didn’t like it as well, but they are in a strange eating mode at the moment.I took the advise of others and I lowered the calories.They couldn’t tell the difference…lol.This is a keeper!Thanks so much.”

  • “So good and easy. Only thing I did different was to saute onions, bell pepper and spices with the ground beaf.I thought the recipe called for baking potatoes, then I noticed it is BAKED potatoes, well I had to throw them in the microwave and bake them that way, next time I will know to bake them ahead of time. I definately will be making this again!”

  • “This is a great recipe and easy to put together.You can also use other vegetables.I used frozen vegetables because I don’t buy canned and just thawed them in the microwave before putting in the casserole.We have made this 3x in the past few weeks because it is an easy go to when it is late and dinner is needed quickly.”

  • “This was very good, but I did alter it some too.I didn’t use butter, and I really don’t think it needed it.I sauteed the onions with the hamburger, and it worked fine.I didn’t cook the potatoes prior, so I needed a little more cooking time, but that was OK.I sliced the potatoes thin, but used about 8 medium sized taters.My kids don’t like Mushrooms, so I added a can of cream of mushroom soup to the sour cream and milk.I put garlic salt over the potatoes before spreading the soup/sour cream mixture.Since I was feeding 4 teenagers, and my husband and myself, I used 2 16 oz. cans of corn over the cream mixture.The result was really good, although like someone else, I found the meat a bit bland next time I’ll add garlic and or garlic salt to the meat mixture… but there weren’t any leftovers, always a good sign here!”

  • “This was a simple casserole.I felt it needed more flavor but my husband enjoyed it.I used whipping cream in place of the milk and used minced garlic in place of the garlic salt.I also added some diced onion and green pepper.Thanks for sharing the recipe!”

  • “Excellent! I fried up the onions in the ground beef and totally eliminated the butter. I used fat-free sour cream, and used only about 1/2 the cheese. So overall, I cut way back on the fat! I used defrosted frozen corn instead of canned, used cheddar instead of colby and left out the mushrooms. It was great! I’ll be keeping this in my recipe book!”

  • “Very Good!!! Quick and easy, I am definately making this again. Even my son told me it was a keeper recipe. “