skip to main content

Hamburger Casserole

Featured in the Honolulu Star-Advertiser on January 27, 2021.



Hamburger Casserole

  • Non-stick cooking spray
  • 2 (10.5-ounce) cans gluten-free cream of mushroom soup
  • 1 cup milk
  • Salt and pepper to taste
  • 5 small potatoes, peeled and sliced
  • 2 pounds ground beef, browned
  • 1 1/2 cups shredded cheese


  1. Heat oven to 350°F.
  2. Spray a 9x13-inch baking dish with non-stick spray.
  3. In a large mixing bowl, combine cream of mushroom, milk, salt and pepper to taste.
  4. Mix well and set aside.
  5. Layer potatoes, beef, soup and cheese in pan and top with remaining cheese.
  6. Cover with foil and bake for 1 hour.
  7. Remove foil and bake for another 30 minutes until potatoes are fork tender.
  8. Allow to sit for 10 minutes.
  9. Cut and serve.

Serves 12.

Approximate Nutrient Analysis per serving (based on 15% fat ground beef, cheddar cheese and not including salt to taste):
340 calories, 20 g fat, 8 g saturated fat, 65 mg cholesterol, 500 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g sugar, 20 g protein


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.