Ground Beef Casserole (without canned soup)

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This scrumptious hamburger and potato casserole has all the makings of a delightful meal. Imagine creamy potatoes, perfectly seasoned ground beef, and a generous layer of cheese creating the coziest dish that your whole family will adore. No need for a can of soup here!

PREP: 20 minutes | COOK: 1 hour | SERVINGS: 8


  • 1 pound ground beef 90% lean
  • ½ cup onion diced
  • 8 ounces mushrooms sliced
  • 1 teaspoon fresh thyme
  • 3 medium russet potatoes 4 cups chopped
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 cup chicken broth
  • 1 cup milk
  • 2 teaspoons Worcestershire sauce
  • 1 cup sour cream
  • 2 cups colby jack cheese


  1. Preheat oven to 400º, grease a 9 x 13 baking dish.
  2. In a large skillet over medium heat, add the ground beef, cooking for about 2 minutes until it starts to brown. Then add the onions and mushrooms and cook until the beef is cooked through and the mushrooms have browned about 8 minutes. If there is extra grease, drain it. Place in a large bowl.
  3. In the same skillet, add butter and melt over medium heat. Add flour and cook for a minute. Slowly whisk in chicken broth adding gradually. Next, slowly add milk and cook until it is slightly thickened. Remove from the heat and add sour cream, Worcestershire sauce. Salt and pepper to taste.
  4. Add chopped potatoes to the bowl with the ground beef and pour the sauce over it, stirring to combine. Add a cup of the cheese and stir. Add to the prepared casserole dish. Cover with aluminum foil and bake for 60 minutes, until the potatoes are soft but not mushy.
  5. Remove the foil and cover with the remaining cheese. Cook uncovered for an additional 3 minutes to allow the cheese to melt. Let it sit for a few minutes before serving.


  • You can prepare this in advance and store it in the fridge for a day.
  • You can use cheddar cheese instead of Colby Jack or almost any cheese that you like.
  • Make sure to drain any grease from the hamburger.
  • Russet potatoes work great for this casserole, but you can use Yukon gold or any variety.


Calories: 474kcal | Carbohydrates: 23g | Protein: 23g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 426mg | Potassium: 738mg | Fiber: 2g | Sugar: 4g | Vitamin A: 702IU | Vitamin C: 7mg | Calcium: 322mg | Iron: 2mg

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About the Author: Jenny Kristy

Spice Seeker, Recipe Weaver, Nomad Chef |With a passport bursting with stamps and a pantry overflowing with global spices, Jenny Kristy isn't just a cook, she's a culinary nomad. Her travels fuel her passion, transforming exotic flavors into recipes that tantalize and transport. She weaves magic in her kitchen, sharing her adventures through meals that whisper of Marrakesh markets and Tuscan trattorias. From teaching sushi to whipping up Moroccan masterpieces, Jenny ignites wanderlust and connects cultures, one delicious bite at a time.

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