Crunchy Hamburger Casserole
Ground beef and mixed vegetables bake in a creamy, savory sauce beneath a blanket of potato chips. Those buttery, crisp edges make this pantry-friendly casserole particularly hard to resist.
Recipe link
Prep time10 min
Cook time40 min
Total time50 min
- Course
- Main Course, Casseroles
- Cuisine
- Granny's Recipes
- Difficulty
- Easy
- Est. calories / serving
- 280
Ingredients
Hamburger Casserole
- 1 pound ground beef
- 1 can condensed cream of mushroom soup — 10.5 oz, undiluted
- 1 can condensed chicken with rice soup — 10.5 oz, undiluted
- 8 oz frozen mixed vegetables
- ½ cup onion (optional) — small dice, optional
- ½ cup green bell pepper (optional) — small dice, optional
- to taste salt (optional) — to taste
- to taste black pepper (optional) — to taste
- 2 cups Ruffles potato chips — lightly crushed
Instructions
- Brown the Beef: Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish. In a large skillet, cook ground beef with the onion and green bell pepper, if using, over medium-high heat for 7 to 9 minutes, breaking the meat into crumbles, until the beef is browned with no pink remaining, the vegetables are softened, and the beef reaches 160°F. Drain excess fat.1 pound ground beef, ½ cup onion, ½ cup green bell pepper
- Mix the Filling: In a large bowl, combine the browned beef mixture, condensed cream of mushroom soup, condensed chicken with rice soup, and frozen mixed vegetables. Stir until evenly combined. Season with black pepper and add salt only if needed.1 can condensed cream of mushroom soup, 1 can condensed chicken with rice soup, 8 ounces frozen mixed vegetables, salt, black pepper
- Bake the Casserole: Transfer the mixture to the prepared baking dish and spread it evenly. Bake uncovered for about 30 minutes, until hot and bubbling around the edges.
- Add the Crunchy Topping: Sprinkle the lightly crushed Ruffles potato chips evenly over the top. Bake for 5 minutes more, until the chips are lightly toasted and crisp and the casserole reaches 165°F in the center.2 cups Ruffles potato chips
- Serve: Serve hot while the chips still have a little crunch.
Notes
- Potato Chips: Add the Ruffles only during the final 5 minutes of baking. Break them into large pieces rather than fine crumbs so more of the ridged edges stay crisp.
- Vegetables: A classic frozen mixture of peas, carrots, corn, and cut green beans works best and can go directly into the casserole without thawing.
- Seasoning: The condensed soups and potato chips already bring salt, so combine and taste the filling before adding more.
- Flavor: A small splash of Worcestershire sauce adds extra depth, especially when using lean ground beef.
- Topping: Shredded cheddar cheese melts especially well underneath the potato-chip layer for an optional cheesy variation.
- Make Ahead: Assemble the casserole without the potato chips, cover, and refrigerate for up to 24 hours. Add 5 to 10 minutes to the initial baking time when starting cold, then add the chips only during the final 5 minutes.
- Storage and Reheating: Refrigerate leftovers within 2 hours and store them in an airtight container for 3–4 days. Reheat to 165°F and add fresh potato chips during the final few minutes to restore the crunch.
- Serving Suggestions: Serve with Lemon Green Beans, Classic Macaroni Salad, or Cheesy French Bread.
Nutrition (Approximate Per Serving)
Yield
8 servings — Serving size: About 1 generous scoop
Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.
- Calories
- 280
- Carbohydrates
- 15 g
- Protein
- 12 g
- Fat
- 19 g
- Saturated Fat
- 5.5 g
- Cholesterol
- 40 mg
- Sodium
- 610 mg
- Fiber
- 1 g
- Total Sugars
- 0.3 g
Equipment
- Large skillet
- Large mixing bowl
- 9x13-inch baking dish (Lightly grease before filling.)
- Measuring cups and spoons
- Wooden spoon or spatula
- Instant-read thermometer (Use to verify 160°F for the ground beef and 165°F at the center of the casserole.)