Some of the best suppers come from a handful of humble ingredients and a good hot oven. This kind of casserole has the practical spirit of Midwestern home cooking written all over it: potatoes stretched to feed a crowd, hamburger for heartiness, and a creamy canned soup shortcut that busy farm and family kitchens have relied on for generations. It is the sort of dependable dish you put together when you want something filling, familiar, and sure to bring everybody to the table on time.
Serve this hearty casserole with a crisp green salad, buttered green beans, peas, or simple glazed carrots to brighten the plate. Warm dinner rolls or thick slices of buttered bread go especially well for soaking up the creamy cheese sauce, and if you like a little tang with rich dishes, a spoonful of dill pickles or a side of coleslaw makes a fine pairing.
Oven Baked 4-Ingredient Hamburger Potato Casserole
Servings: 6 to 8
Ingredients
2 pounds russet potatoes, thinly sliced
Directions
1. Preheat the oven to 375°F. Lightly grease a 9x13-inch glass casserole dish. Peel the potatoes if you like, then slice them thin and evenly so they cook through at the same rate.
2. In a large skillet over medium heat, cook the ground beef until it is fully browned, breaking it up with a spoon as it cooks. Drain off any excess grease.
3. Spread half of the sliced potatoes in the prepared dish. Top with half of the browned ground beef. Spoon half of the condensed cheddar cheese soup over the beef and potatoes, then sprinkle with about half of the shredded cheddar. Repeat the layers with the remaining potatoes, beef, soup, and shredded cheese.
4. Cover the dish tightly with foil and bake for 60 minutes. Remove the foil and continue baking for 20 to 30 minutes more, until the potatoes are tender and the top is melted and lightly golden.
5. Let the casserole rest for 10 to 15 minutes before serving so the layers can settle and scoop neatly onto plates.
Variations & Tips
Add onion: If you do not mind stepping beyond the four-ingredient idea, a small chopped onion cooked with the ground beef adds a little sweetness and old-fashioned flavor that suits this casserole beautifully.
Slice evenly: Thin, even potato slices are the key to a tender casserole. A mandoline makes quick work of it, but a sharp knife and a steady hand do the job just fine.
Cover well at first: Keeping the casserole covered for most of the baking time helps the potatoes soften before the top gets too dark. If the cheese begins browning too quickly after uncovering, lay the foil back over the top loosely.
Try a sharper finish: For a little more cheese flavor, use sharp cheddar instead of mild. It gives the finished dish a deeper, tangier taste without changing the simplicity of the recipe.
Make it ahead: You can brown the beef and slice the potatoes earlier in the day, then assemble and bake closer to supper. If assembling ahead, keep the sliced potatoes covered so they do not discolor.
