Gluten Free Hamburger Casserole Recipe
This Gluten Free Hamburger Casserole Recipe is going to be a big hit with your entire family! Get dinner on the table fast. It’s the perfect dinner idea for busy weeknights. The cheese and the creaminess of the soup is out of this world!
We use this gluten free mushroom soup and it’s really amazing in this dish. My family has been enjoying the regular (non gluten free) version of Hamburger Casserole for years. They can’t tell the difference in this gluten free recipe at all! In fact, I doubt you can either.
Serve it with a simple side salad and you have a really simple but amazing dinner your family will love.
Let’s get started making this amazing Gluten Free Beef and Potato Casserole!
I promise everyone is going to want this again and again. Just go ahead and put it on the normal menu plan rotation. You can thank me later 🙂
Ingredients you need:
- 5 small potatoes
- 2 lbs of ground beef, browned
- 2 cans of gluten free cream of mushroom soup
- 1 cups of milk
- 1 1/2 cups of shredded cheese (I used cheddar)
How to make Gluten Free Hamburger Casserole Recipe:
- Preheat oven to 350 degrees.
- Brown your ground beef and set aside
- Peel and slice potatoes and set aside. We use this easy mandoline slicer to cut our potatoes quickly.
- In a mixing bowl, combine cream of mushroom soup, milk, salt and pepper to taste. Mix well. Set aside.
- Spray a 9×13 baking dish with non stick spray.
- Layer in the pan, potatoes, beef, soup, and cheese. Then repeat. Top with remaining cheese.
- Cover with foil and bake for 1 hour
- Remover foil and bake another 30 minutes until potatoes are fork tender.
- Allow it to sit for 10 minutes, then cut and serve.
You are going to love this Gluten Free Beef and Potato Casserole!
It’s perfect for a quick weeknight dinner when you have activities and so much going on! Everyone will love it.
Print your Gluten Free Hamburger Casserole Recipe below:
Enjoy this Gluten free beef and potato casserole recipe that is so easy to make. Your entire family will love this Gluten Free Hamburger Casserole recipe.
- 5 small potatoes
- 2 lbs ground beef (browned)
- 2 cans gluten free cream of mushroom soup
- 1 cups milk
- 1 1/2 cups shredded cheese (I used cheddar)
-
Preheat oven to 350 degrees.
-
Brown your ground beef and set aside
-
Peel and slice potatoes and set aside. We use this easy mandoline slicer to cut our potatoes quickly.
-
In a mixing bowl, combine cream of mushroom soup, milk, salt and pepper to taste. Mix well. Set aside.
-
Spray a 9×13 baking dish with non stick spray.
-
Layer in the pan, potatoes, beef, soup, and cheese. Then repeat. Top with remaining cheese.
-
Cover with foil and bake for 1 hour
-
Remover foil and bake another 30 minutes until potatoes are fork tender.
-
Allow it to sit for 10 minutes, then cut and serve.
Serve this quick and easy casserole with a simple side salad and you have a really simple but amazing dinner your family will love.
Jennet Wilson says
can this casserole be frozen
Carrie says
Jennet – I would omit the potatoes if you are going to freeze it and add them the day that are you cooking it or use frozen hash browns instead (those freeze great). Fresh potatoes taste a bit grainy to me when cooked from being frozen. Let me know how it turns out! 🙂
Carolyn says
Can I assemble night before, refrigerate and cook following day?
Carrie says
Yes, definitely!
Wanda Burkholder says
Skip the canned cream of mushroom & make Carrie’s Cream of Chicken soup but add a small can of mushrooms finely chopped. The difference in taste is worth the few extra minutes. Or make the soup on the weekend when you have a little more time & keep it in the fridge until the night you make it.
Chris says
I know don’t like when others “doctor” a recipe, but here was what I added to the existing recipe:
– 1can of corn
– 1 small can mushrooms
– 1 chopped orange pepper
– Mrs Dash’s Original Seasoning
– Shredded pepper jack cheese in addition to sharp cheddar
It turned out fabulously…my hubbie had seconds!! Thanks for a great GF option!
Carrie says
Thanks for sharing!