Hamburger Potato Casserole

5/6/2019 – This dish was first made on 11/13/2018 but that post was edited to what is below as the changes made it even better. It was very good and is now tagged as a favorite.


1-1/2 pound lean ground beef
1/2 link Conecuh Cracked Black Pepper Sausage
3 cups peeled and thinly sliced potatoes
1 bell pepper
1 (10.75 ounce) can condensed cream of mushroom soup
Fresh mushrooms
1 can Rotel drained
3 big garlic toes
1 cup chopped onion – Used our multiplying onions
3/4 cup half & half
Red Pepper Flakes
salt & freshly ground pepper to taste
1 cup shredded Cheddar cheese for layering
Panko crumbs as a topping


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium skillet over medium heat, brown the ground beef and sausage; drain the fat. In the skillet with the meat saute the:
    1. bell pepper,
    2. onions,
    3. garlic,
    4. pepper flakes,
    5. 6POGs, and
    6. mushrooms added near the end
  3. Separately, combine cream of mushroom soup, Rotel, and milk. Add salt and pepper as needed.
  4. Alternately layer the potatoes, soup mixture, meat, and cheese in an 11×7 inch baking dish. Top with the Panko crumbs.
  5. Baked in the preheated oven for 1 to 1 1/2 hours, or until potatoes are tender.

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