Farmhouse Hamburger and Potato Bake

Farmhouse Hamburger and Potato Bake–ground beef casserole made with sliced potatoes, mushrooms, corn, cheddar cheese and a sour cream sauce for a hearty one-pan meal.

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Farmhouse Hamburger and Potato Bake

This old fashioned, homestyle casserole is made with simple, everyday ingredients. One of my favorite things about this casserole is that it skips the canned cream of soup and instead makes a creamy sauce with evaporated milk and sour cream. No thickeners are needed because the potatoes release starch as they bake and thicken the sauce on their own. It’s easy to customize with whatever vegetables or cheese you have in the refrigerator. Enjoy!

Ingredients/Substitution Ideas

• Lean ground beef–ground turkey
• Minced dry onion–½ small diced onion
• Mushrooms–omit if you don’t like mushrooms
• Kosher salt
• Black pepper
• Garlic powder
• Paprika
• Evaporated milk
• Sour cream
• Worcestershire sauce–or soy sauce or steak sauce
• Potatoes–Yukon Gold or russet potatoes
• Frozen corn–or peas or mixed vegetables
• Shredded cheddar cheese–or Colby Jack, Monterey Jack

Steps

Heat a large pan over medium high heat. Add in the beef and break it up. Add in the onion and mushrooms. Brown for 5 minutes. Drain excess grease. Stir in ½ tsp of salt, pepper, garlic powder and paprika. 

Stir in the milk, sour cream and worcestershire until smooth and creamy. Fold in the potatoes and corn and stir in remaining 1/2 tsp salt.  

Transfer to a baking dish. Cover with foil. Bake for 1 hour. Test potatoes for doneness. They should be fork tender. Remove the foil. Sprinkle cheese on top and bake uncovered for 5 more minutes. 

Serve and enjoy!

Notes/Tips

• Serve with roasted green beans.
• Slice the potatoes about ¼-inch thick so they cook evenly. A mandoline* makes quick work of slicing potatoes and keeps them uniform. If your potatoes are sliced a little thicker, plan on adding another 10–15 minutes of baking time. Test the potatoes with a fork before adding the cheese. If they aren’t tender yet, cover and continue baking.
• Add diced celery, peas or green beans if you’d like even more vegetables.
• Try adding in some bacon crumbles for even more flavor.
• This recipe can be gluten free if you use gluten free Worcestershire sauce.
• If you’re a meat lover, double the amount of meat. And season with 1 tsp of salt.
• Store leftovers in an airtight container* in the refrigerator for up to 3-4 days. You can freeze the leftovers but the sauce may separate upon reheating.
• Other recipes you can make with evaporated milk are Rocky Mountain Potatoes and Peanut Buster Parfait Ice Cream Dessert.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.