Souper Meat and Potato Bake is a cheesy, creamy hamburger potato casserole recipe with ground beef or mince, pork or turkey, sliced potatoes, and more!
Ground Beef and Potatoes Recipe
Let’s face it. We’re going through some rough times.
Now more than ever, we are becoming more emotionally connected to cooking food for ourselves and that’s a good thing.
The craving for comfort food has never been greater and this Souper Meat and Potato Bake is one of the best.
Making food that people love is a passion of mine and making this Ground Beef and Potato dish is one of my star dishes for a very long time.
It takes very little planning, is super easy to prepare and most of us have these items in our pantries anyway.
Now may be a good time to clean out your fridge. Start by pulling out all your vegetables. I guarantee that most of them will work well in this recipe.
By choosing a different soup each time, you can never make this Ground Beef and Potato casserole the same way twice.
Depending on your love of cheese, top it with whichever variety you prefer or as much or as little as you like.
It doesn’t matter what potatoes you use. Russet, Yukon gold or White potatoes all work really well.
Whether you’re making it for a potluck, or serving it to family and friends, this Ground Beef and Potato casserole is a guaranteed hit every time.
Cheesy Hamburger Casserole
When Patrick was small, he was a bit of a fussy eater. But when it came to eating this Cheesy Hamburger Casserole, it was a different story. He wolfed it down.
He was eager to help me make minced beef with sliced or diced potatoes so I would get him to pull all the soups out of the cupboard.
I was teaching him to read at the time so I showed him how to put them in alphabetical order and sound out the names of each one.
It was too cute to watch as the look on his face showed he took the task very seriously. I laughed about it later and wished I had taken a photo.
Patrick had fun layering the potatoes and he said it reminded him of laying bricks.
It was a great analogy and it was clear from a young age that he was going to work in the trades. He didn’t become a brick layer but became a carpenter instead.
All that aside, he was a great help.
This Cheesy Hamburger Casserole has been compared to Hamburger Helper only it’s much more substantial.
By adding a little extra meat and cheese, this makes for a much heartier and heart-warming dish.
If you’re a cheese lover like me, feel free to add more than 2 cups. I usually use a blend of cheddar and mozzarella cheeses.
But there’s a variety of cheeses to choose from like Havarti, Romano, Colby, Swiss, Feta, Goat, Gouda and so many more.
Minced Beef with Sliced or Diced Potatoes
This minced Beef and potato recipe is perfect whether you slice or dice potatoes. I have made it both ways and it comes out beautifully.
Just make sure your potato pieces are about the same size so they will cook evenly.
Slicing the potatoes by hand with a sharp knife is just fine or you can use a slicing blade that attaches to your food processor.
The potatoes should be between ⅛ or ¼ inch as a general rule of thumb.
It is important to remember that the thinner the potato slices, the faster they will cook and your slices need to be as close to the same size as possible for even cooking.
A sharp knife will work to slice your potatoes or you can use a slicing blade attachment on your food processor if you have one.
I love using my mandolin to slice potatoes, among other things, and this is the one I use.
Mandolins are excellent for guaranteeing that every potato slice is exactly the same thickness, is quicker and more accurate than a knife. You will end up with a uniformly cooked final product.
Your minced beef with sliced potatoes will turn out even better.
This mandolin comes with cut resistant gloves and ordered another one myself. I had to share that with you because I think the gloves are a terrific idea. Just brilliant.
If you don’t have a mandolin, I highly recommend them.
Be careful though when using a mandolin. It is extremely sharp and safety comes first when working in the kitchen.
Ground Beef and Pork Casserole
Ground meat of any kind adds flavor to any dish.
I have to say that ground beef is my favorite because it is hearty and seasons well. However, Ground pork, turkey, chicken, sausage or soy substitute are all excellent choices.
Ground beef and pork have very distinct flavors and marrying the two together makes for a wonderful ground beef and pork casserole. My local market sells a ground beef and pork blend so I no longer have to blend the two together myself.
I was so happy when they started selling that. In my opinion, ground beef and pork are perfect together in this casserole.
Try mixing ground turkey and pork. Turkey is high in protein and pork has a higher fat content. It makes for an interesting mix as the ground pork stops the turkey from drying out.
Adding sausage to the mix is a whole new ballgame. There are a variety to choose from including mild or hot Italian, honey garlic, breakfast, Bratwurst or Chorizo.
For the vegans and vegetarians in the family, use vegan ground beef, or other soy substitutes like tofu. Extra firm tofu works well as it has a meatier texture and absorbs the flavors of the soup and the vegetables well.
You see this ground beef and pork casserole can be made with so many other meat alternatives you can create a different casserole, every time.
Creamy Hamburger Potato Casserole
It is unbelievable at the number of condensed soups you can use in this creamy hamburger potato casserole.
Depending on what soup, meat and vegetables you choose, this Creamy Hamburger Potato Casserole will taste different each and every time.
Below is a list of my favorite condensed cream soups that I try and keep inside my pantry. It was easier when Patrick was younger. There were fewer varieties.
- cream of potato
- cream of asparagus
- cream of bacon
- cream of broccoli
- cream of broccoli cheese soup
- cream of celery
- cream of chicken
- cream of chicken and mushroom
- cream of mushroom
- cream of onion
- cream of sweet corn
- cream of tomato
The list goes on.
If you want a lighter version, you can always use the reduced-fat cream soups. They’re less calories without losing the flavor.
I made this Creamy Hamburger Potato Casserole for my neighbor and personal food critic, Renate.
I got a two-thumbs up!
Other Options to Try
If you like onions, try adding ½ a package of dried onion soup mix. It really brings out that oniony flavor.
If you like a kick, add a little hot sauce or spice it up with some chili powder.
- canned peas, corn, green beans (drain first)
- frozen vegetables like broccoli or cauliflower, peas and carrots. No need to cook first.
- fresh vegetables like carrots and celery (saute first)
Herbs and Spices to consider
- garlic powder – 1 tsp
- onion powder – 1 tsp
- oregano – 1 tsp
- celery salt or powder – ½ tsp
- marjoram – ½ tsp
- thyme – ¾ tsp
- smoked paprika – ¼ tsp
- sage – ¾ tsp
For an additional topping, crumble 8 – 10 slices of cooked crispy bacon and add a little extra parmesan cheese. It’s heavenly.
Ingredients in Souper Meat and Potato Bake
- ground chicken, ground turkey, ground beef, ground pork, ground sausage or soy based protein
- shredded cheese
- condensed cream soups (mushroom, celery or tomato)
- whipping or heavy cream
- cooking spray
- crispy fried onions
- parmesan cheese
How to make Souper Meat and Potato Bake
Preheat your oven to 350 degrees and prepare a 13 x 9 inch baking pan with cooking spray. Set aside.
In a large skillet sauté onions, mushrooms and garlic.
Add ground meat and cook until no longer pink. Drain if necessary. Set aside.
In a medium bowl, combine soup, broth, cream, paprika, salt and pepper with a whisk.
Layer half of the potatoes across the bottom of your prepared pan. They can overlap and should touch. Your goal is to cover the entire bottom of the pan with potatoes.
Next, pour about half of the soup mixture over top of the potatoes.
Then dump half the meat mixture and then cheese.
Repeat with the remaining potatoes, soup, then meat mixture, crispy fried onions and lastly cheeses. I usually sprinkle parmesan cheese all over the top and then use cheddar and mozzarella cheeses across the top.
Cover with lightly sprayed aluminum foil or lid and bake for 90 minutes or until the potatoes are fork tender.
Make sure to coat your lid or tinfoil with cooking spray so the cheeses do not stick to it.
Remove cover and broil if desired.
Allow to rest for 10 to 15 minutes before slicing and serving.
Quick Ground Beef and Potato Recipe
I said it before and I’ll say it again, this Ground Beef and Potato recipe is simple, fast and a delight to eat, even if you don’t use ground beef. It satisfies the pickiest of eaters and tastes even better heated the next day.
Have you noticed that happens with almost everything?
How to Store
Store your casserole in an airtight container in the fridge for up to 3 days.
How to Reheat
Reheat in the oven at 350 degrees for 20-30 minutes. To prevent it from drying out, cover the casserole tightly with tinfoil or a lid then remove it the last 5 minutes.
Microwave ovens vary in temperature so the timing will be different if you’re reheating a portion or the entire casserole.
Try reheating a piece for 2 minutes. The whole dish could take up to 5 minutes or more depending on the microwave. I would heat whatever portion size you are reheating little by little and check it as you go.
That is what I do when I don’t know the exact timing to reheat something in my microwave.
How to Freeze
To freeze wrap it with plastic wrap or tin foil in your air container for up 2-3 months. Make sure you mark the date down so you know how long it has been in your freezer.
Ground Beef Dinner Recipes to Try
Souper Meat and Potato Bake Video
Souper Meat and Potato Bake
- 13 x 9 inch cake pan
- large skillet
- 1 pound ground chicken, ground turkey, ground beef, ground pork, or, ground sausage
- 3-4 cups potatoes peeled, cut into thin slices, cut in 3-4 inch chunks
- 2 cups mushrooms, fresh, sliced
- 1 medium onion, sliced
- 1 tblsp garlic, minced
- 2 cans (10 ¾ oz) condensed cream of mushroom, celery or tomato soup
- 1 cup vegetable, chicken or beef broth
- ½ cup heavy cream (35%)
- 1 tblsp paprika, more or less to taste
- salt - to taste
- pepper - to taste
- 1-2 tblsp olive oil
- cooking spray
- 2 cups cheese, shredded more or less to taste
- 1 cup crispy fried onions
- ½ cup parmesan cheese, grated or shredded more or less to taste
- Preheat your oven to 350 degrees and prepare a 13x9 inch baking pan with cooking spray. Set aside.
- Prepare your potatoes and slice them!
- In a large skillet sauté onions, mushrooms and garlic.
- Add ground meat and cook until no longer pink. Drain if necessary. Set aside.
- In a medium bowl, combine soup, broth, cream, paprika, salt and pepper with a whisk.
- Now you are going to put a layer of about half of the potatoes across the bottom of your prepared pan. They can overlap and should touch. Your goal is to cover the entire bottom of the pan.
- Next, pour about half of the soup mixture over top of the potatoes.
- Then dump half the meat mixture
- and then cheese.
- Another layer of potatoes.
- Remaining soup mixture.
- Remaining meat and then crispy fried onions.
- Lastly add your cheeses. I usually sprinkle parmesan all over and then use cheddar cheese or a cheddar mozzarella blend on top.
- Cover with lightly sprayed aluminum foil or lid and bake for 90 minutes or until the potatoes are fork tender. Make sure to coat your lid or tinfoil in cooking spray so the cheeses do not stick to it.
- Remove cover and broil to darken cheese, if desired.
- Allow to rest for 10 to 15 minutes before slicing and serving.
- Serve and enjoy!